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Chicken & Mozzarella Ravioli with Garlic Parmesan Butter Sauce

Kinesha Goldson Dickman

Kinesha Goldson Dickman

April 3, 2024
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30 min

Total

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4

Servings

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Poultry

Protein

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Our Sourcing Standards

Ingredients

  • 1 bag Chicken & Mozzarella Ravioli

  • 1 bunch fresh asparagus

    trimmed and cut into 2-inch pieces

  • 1 pint cherry tomatoes

    halved

  • 4 cloves garlic

    minced

  • 4 tbsps unsalted butter

  • 1/2 cup grated Parmesan cheese

  • salt and black pepper

    to taste

Step By Step

Instructions

1
Start by bringing a large pot of water to a boil.
2
While the water is heating up, prepare the asparagus by trimming the tough ends and cutting them into 2-inch pieces. Halve the cherry tomatoes and mince the garlic.
3
In a large skillet, melt the butter over medium heat. Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant, but be careful not to let it brown.
4
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, allowing them to soften and release their juices. Season with a pinch of salt and black pepper.
5
As the tomatoes are cooking, add the Artisola Chicken & Mozzarella Ravioli to the boiling water. Cook them according to the package instructions, typically for 4 to 5 minutes or until they reach your desired tenderness.
6
While the ravioli is cooking, add the asparagus pieces to the skillet with the tomatoes and continue to cook for an additional 3-4 minutes until the asparagus becomes tender but still crisp.
7
Drain the cooked ravioli and add them to the skillet with the tomato and asparagus mixture. Toss everything together gently.
8
Sprinkle the grated Parmesan cheese over the ravioli and veggies, then continue to cook for another 2 minutes, stirring gently until the cheese has melted and formed a creamy sauce.
9
Taste and adjust the seasoning with more salt and black pepper if needed.
10
Serve the ravioli with cherry tomatoes and asparagus in individual plates.

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