Summer Chicken, Squash Ravioli and White Wine Cream Sauce
with Baby Tomatoes, Zucchini and Garlicky Panko Topping- Egg
- Milk
- Wheat
- Sulphites
- Sulphites
- May contain traces of allergens
- Wheat
- Gluten
- Sesame
- Tree nuts
- Mustard
- Soy
- Egg
- Fish
- Milk
- Crustaceans
- Peanuts
Ingredients: Butternut squash ravioli (egg, milk, wheat) (pasta: durum wheat semolina, enriched wheat flour, water, liquid egg yolks, liquid whole eggs, tomato powder, beta-carotene, filling: butternut squash puree, sweet potato puree, mascarpone cheese (cream, milk ingredients, locust bean gum, citric acid, carrageenan), toasted wheat crumbs, potato flakes (potatoes, mono and digylcerides), parmesan cheese, onions, chicory root extract, salt, nutmeg) • Chicken breasts • Zucchini • Baby tomato • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chives • Garlic.
Ingredients
350 g
Butternut Squash Ravioli
(Contains: Egg, Milk, Wheat May be present: Sulphites)
1 unit(s)
Zucchini
113 g
Baby Tomatoes
1 unit(s)
Shallot
7 g
Chives
2 unit(s)
Garlic, cloves
56 mL
Cream
(Contains: Milk)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Chicken Breasts
Not included in your delivery
2 tbsp
Butter*
1 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons
- Finely chop chives
- Peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter. Swirl the pan for 30 sec, until melted.
- Add garlic and panko. Cook for 1-2 min, stirring often, until golden. Season with salt and pepper. (TIP: Keep an eye on panko so it doesn't burn!)
- Transfer to a medium bowl. Stir in half the chives.
- To an unlined baking sheet, add tomatoes, zucchini, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven for 7-9 min, stirring halfway through, until tomatoes burst and zucchini is golden and tender.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Reheat the same pan from step 3 over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter. Swirl the pan for 30 sec, until melted.
- Add shallots. Cook for 1-2 min, stirring often, until softened and golden. Sprinkle over Cream Sauce Spice Blend. Stir to coat.
- Add cooking wine, cream and 3/4 cup (1 1/4 cups) water. Bring to a simmer, then reduce heat to medium-low.
- Cook for 1-2 min, stirring occasionally, until sauce thickens.
- To the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to
the bite. - Reserve 1/4 cup (1/2 cup) pasta water.
- Strain ravioli, then add to sauce. Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with salt and pepper (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Stir in remaining chives.
- Divide ravioli between plates.
- Thinly slice chicken.
- Top with broiled veggies and chicken.
- Sprinkle garlicky panko breadcrumbs over top.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Use the same pan to cook sauce in step 4.
Thinly slice chicken. Top plates with chicken.
