SPINACH & RICOTTA RAVIOLI, LEMON BUTTER, CHICKEN, ZUCCHINI & BASIL

  • 10
  • Easy

SPINACH & RICOTTA RAVIOLI, LEMON BUTTER, CHICKEN, ZUCCHINI & BASIL

  • 10
  • Easy
SPINACH & RICOTTA RAVIOLI, LEMON BUTTER, CHICKEN, ZUCCHINI & BASIL

INGREDIENTS

  • 1 package of Giovanni Rana Spinach & Ricotta Ravioli
  • 1 lemon zest
  • 3 tbsp lemon juice
  • 40 g butter, divided
  • 1 medium zucchini, thinly cut 1/8 of an inch (for best result use mandolin)
  • 130 g pulled chicken (rotisserie is best)
  • 8 fresh basil leaves, cut into thin strips
  • Salt and pepper tt

START COOKING

In a large pan, melt butter with 4 tbsp of water on medium low heat. Bring to a simmer (do not reduce water completely to prevent sauce from separating). Add lemon zest, lemon juice and season with salt and pepper. Cook ravioli according to packaging instruction. Strain and gently toss ravioli with chicken, zucchini and lemon butter. Simmer for 1 minutes longer on medium low heat. Plate ravioli and top with fresh basil.

RICOTTA & SPINACH RAVIOLI

INGREDIENTS

portions
- +
  • 1 package of Giovanni Rana Spinach & Ricotta Ravioli
  • 1 lemon zest
  • 3 tbsp lemon juice
  • 40 g butter, divided
  • 1 medium zucchini, thinly cut 1/8 of an inch (for best result use mandolin)
  • 130 g pulled chicken (rotisserie is best)
  • 8 fresh basil leaves, cut into thin strips
  • - Salt and pepper tt

START COOKING

In a large pan, melt butter with 4 tbsp of water on medium low heat. Bring to a simmer (do not reduce water completely to prevent sauce from separating). Add lemon zest, lemon juice and season with salt and pepper. Cook ravioli according to packaging instruction. Strain and gently toss ravioli with chicken, zucchini and lemon butter. Simmer for 1 minutes longer on medium low heat. Plate ravioli and top with fresh basil.