Lemon Ricotta Ravioli Trader Joe's Recipe
This dish combines the creamy richness and zesty notes of lemon ricotta ravioli with savory diced chicken breast, complemented by the fresh, vibrant flavors of cooked asparagus and cherry tomatoes, all tossed in a luscious brown butter garlic sauce.
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
Calories: 456kcalCarbohydrates: 39gProtein: 30gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 60mgSodium: 1160mgPotassium: 580mgFiber: 3gSugar: 4gVitamin A: 688IUVitamin C: 15mgCalcium: 37mgIron: 2mg
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