This Trader Joe’s Lemon Ricotta Ravioli recipe is absolutely divine! This dish combines the creamy richness and zesty notes of lemon ricotta ravioli with savory diced chicken breast, vibrant cooked asparagus and cherry tomatoes which is all tossed in a luscious brown butter garlic sauce. Based on that description, you would think this meal would take hours, but in reality it’s ready in under 20 minutes and makes for the most impressive weeknight dinner!
Why You’ll love this lemon ricotta ravioli recipe from Trader Joe’s:
- Delightful Flavor Combination: The creamy, zesty lemon ricotta pairs perfectly with the savory chicken and fresh vegetables.
- Easy to Prepare: Using Trader Joe’s ravioli and a few ingredients and seasonings, this easy recipe comes together quickly and effortlessly.
- Gourmet Taste at Home: The brown butter garlic sauce adds a rich, restaurant-quality touch to your meal.
- Nutritious and Balanced: With protein from the chicken and vitamins from the asparagus and cherry tomatoes, this dish is both delicious and wholesome.
- Perfect for Any Occasion: Whether it’s a quick weeknight dinner or a special weekend meal, this recipe is sure to impress.
If you love this quick and easy summer recipe, you will love my chicken meatloaf recipe with oatmeal or my blackened chicken with mango salsa recipe.
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Ingredients List:
- Asparagus, Diced into 1″ pieces: Asparagus adds a bright, green flavor and delightful crunch to the dish.
- Cherry Tomatoes, Halved: Juicy and sweet, cherry tomatoes provide a burst of color and freshness.
- Chicken Breast, Diced into 1″ inch cubes: Diced chicken breast adds protein and heartiness to make this a balanced and filling meal.
- Salt: Enhances the overall flavor of the dish by bringing out the natural taste of the ingredients.
- Black Pepper: Adds a subtle, earthy heat to balance the flavors.
- Garlic Powder: Infuses the dish with a deep, mellow garlic flavor.
- Trader Joe’s Aglio Olio Garlicky & Spicy Seasoning: A blend of garlic and spices that adds a robust, zesty kick.
- Avocado Oil: A healthy oil choice, providing a smooth texture and mild flavor perfect for high heat cooking. If you don’t have avocado oil, feel free to use olive oil.
- Butter: Adds a rich, creamy depth to the brown butter garlic sauce.
- Garlic Cloves, Minced: Fresh garlic that brings a pungent, aromatic intensity to the sauce.
- Trader Joe’s Julienne Sliced Sun-Dried Tomatoes: Chewy and tangy, these tomatoes add a concentrated burst of flavor.
- Lemon Juice: enhances the bright, zesty notes in the dish.
- Trader Joe’s Lemon Ricotta Ravioli: Creamy and zesty, these raviolis form the flavorful base of the recipe. Although they are pre-made they taste just like fresh pasta made from scratch.
- Optional to garnish – Red Pepper flakes: Adds a touch of heat and a visually appealing sprinkle of color.
- Optional to garnish – Shredded Fresh Basil: adds a fragrant, herbal aroma and a touch of sweetness, enhancing the overall freshness and complexity of the dish.
See recipe card for quantities.
Instructions
- Remove the tough, weedy ends on your asparagus. To make things easy, I usually remove 1-2 inches off the bottom and then I cut the asparagus into 1″ pieces. Then cut your cherry tomatoes in half.
- Dice your chicken breast into 1″ pieces and then season with ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder and about 1 teaspoon of the Aglio Olio seasoning. Toss until the seasonings are well distributed. If you don’t want to season the chicken directly on your cutting board, you can add your chicken to a large bowl once you’re finished dicing and then add the seasonings.
3. Add Avocado oil to a large cast iron skillet on medium high heat. Once your oil is hot, add in your diced and seasoned chicken breast. Cook for 3-4 minutes on each side or until your chicken has browned and has reached an internal temperature of 165 F. I recommend using a meat thermometer for this. Once your chicken is done cooking, remove the chicken from the skillet onto a plate and set aside.
4. Lower your heat to medium-low then add in your butter. Let sit for about 30 seconds to a minute until the butter is melted. Then add in your minced garlic. Let simmer for another 30 seconds or so, stirring occasionally until your garlic and butter are browned and fragrant.
5. Next, add in your asparagus and cherry tomatoes. Season with a pinch of salt and pepper and cook for about 1-2 minutes until your tomatoes and asparagus begin to soften. Then add in your sun-dried tomatoes and your lemon juice and cook for an additional 1-2 minutes until you have a fresh burst tomato sauce.
6. When your veggies appear mostly cooked through, add your diced chicken back in and cook for 2-3 minutes until everything is heated through.
7. While your chicken is reheating, boil a large pot of salted water. Add your ravioli to the boiling water and then cook your ravioli according to the instructions on the packaging until al dente. Drain your ravioli and then portion onto a plate. Top with your chicken and veggie mixture and serve! Garnish with red pepper flakes and freshly shredded basil, if using. Enjoy!
Hint: For the best flavor, be sure to toast the minced garlic in the brown butter until it’s golden and fragrant, but be careful not to burn it, as this can add a bitter taste to the dish.
Hint: If you want to be fancy and take this dish to the next level, add 1-2 tablespoons of fresh goat cheese to the sauce to add some creaminess.
Substitutions
- Trader Joe’s Lemon Ricotta Ravioli: If you don’t live next to a Trader Joe’s or are unable to find this ravioli, feel free to substitute for any other cheese ravioli or spinach ravioli.
- Trader Joe’s Julienne Sliced Sun-Dried Tomatoes – If you don’t live next to a Trader Joe’s or are unable to find these sun-dried tomatoes, feel free to substitute for any other sun-dried tomatoes in oil from your local grocery store.
- Trader Joe’s Aglio Olio Garlicky & Spicy Seasoning – If you don’t live next to a Trader Joe’s or are unable to find this spice, use an Italian seasoning instead.
- Shredded Fresh Basil– Feel free to use other fresh herbs such as parsley to garnish if you don’t have basil available.
- Vegetarian– Use tofu instead of chicken to make this dish vegetarian.
- Dairy-Free- Use the vegan spinach and cashew ravioli instead of the lemon ricotta ravioli as well as vegan butter to make this recipe dairy-free.
Variations
- Lemon Zest Ravioli – Use a different ravioli to make a different variation of this dish such as the sweet corn ravioli.
- Veggies – Use different veggies such as corn or zucchini to make a different variation of this dish.
This dish is already toddler and kid-friendly. Slice the chicken and tortellini into smaller, age appropriate pieces for your toddler if needed.
Equipment
All you need to make this lemon ricotta ravioli Trader Joe’s recipe is a large skillet. I really like to use my cast iron skillet for this dish but it is not necessary.
If you’re in the market for an affordable cast iron, I have the Lodge Cast Iron Skillet and it has worked great for us for years!
To make sure your chicken comes out perfect and reaches the correct internal temperature, I would recommend using a digital meat thermometer.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
To store this lemon ricotta pasta dish, let it cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days, and when ready to eat, reheat gently on the stovetop or in the microwave to maintain the texture and flavor of the ingredients.
Top tip
Reserve a bit of the pasta cooking water before draining the ravioli. Adding a splash of this starchy water to the sauce helps to emulsify it, creating a silky, cohesive texture that clings beautifully to the ravioli and other ingredients.
FAQ
Yes, you can use frozen asparagus, but make sure to thaw and drain it well before cooking to prevent excess moisture.
Yes, you can prepare the components ahead of time, but it’s best to cook and combine everything just before serving for the freshest taste.
Yes, a sprinkle of grated Parmesan cheese or Pecorino Romano cheese on top adds a nice finishing touch.
Dinner
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Lemon Ricotta Ravioli Trader Joe’s Recipe
Equipment
- 1 Large Cast Iron Skiller or other large pan
Ingredients
- 12 Ounces 1 package Asparagus, Diced into 1″ pieces
- 10 Ounces Cherry Tomatoes Halved
- 1.25-1.5 Pounds Chicken Breast Diced into 1″ inch cubes
- ¾ Teaspoon Salt Divided
- ¾ Teaspoon Black Pepper Divided
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Trader Joe’s Aglio Olio Garlicky & Spicy Seasoning
- 1 Tablespoon Avocado Oil
- 2 Tablespoons Butter
- 2 Garlic Cloves Minced
- ¼ Cup Trader Joe’s Julienne Sliced Sun-Dried Tomatoes
- 1 Lemon Juiced
- 2 Packages Trader Joe’s Lemon Ricotta Ravioli
- Red Pepper flakes Optional to garnish
- Shredded Fresh Basil Optional to garnish
Instructions
- Remove the tough, weedy ends on your asparagus. To make things easy, I usually remove 1-2 inches off the bottom and then I cut the asparagus into 1" pieces. Then cut your cherry tomatoes in half.
- Dice your chicken breast into 1" pieces and then season with ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder and about 1 teaspoon of the Aglio Olio seasoning. Toss until the seasonings are well distributed.
- Add Avocado oil to a large cast iron skillet on medium high heat. Once your oil is hot, add in your diced and seasoned chicken breast. Cook for 3-4 minutes on each side or until your chicken has browned and has reached an internal temperature of 165 F. I recommend using a meat thermometer for this. Once your chicken is done cooking, remove the chicken from the skillet onto a plate and set aside.
- Lower your heat to medium-low then add in your butter. Let sit for about 30 seconds to a minute until the butter is melted. Then add in your minced garlic. Let simmer for another 30 seconds or so, stirring occasionally until your garlic and butter are browned and fragrant.
- Next, add in your asparagus and cherry tomatoes. Season with ¼ teaspoon of salt and pepper and cook for about 1-2 minutes until your tomatoes and asparagus begin to soften. Then add in your sun-dried tomatoes and your lemon juice and cook for an additional 1-2 minutes until you have a fresh burst tomato sauce.
- When your veggies appear mostly cooked through, add your diced chicken back in and cook for 2-3 minutes until everything is heated through.
- While your chicken is reheating, boil a large pot of salted water. Add your ravioli to the boiling water and then cook your ravioli according to the instructions on the packaging until al dente. Drain your ravioli and then portion onto a plate. Top with your chicken and veggie mixture and serve! Garnish with red pepper flakes and freshly shredded basil, if using. Enjoy!
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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