Chicken, Lemon and Thyme Ravioli with Greens, Parmesan and Lemon
High protein and low carb isnt something you often hear with a pasta dish but the team at iPastai have created a delicious pasta that fits the bill! We've paired their delicious ravioli with some simple sauteed greens, lemon and parmesan, to let this hero pasta shine.
Number of servings
Ingredients
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50g Parmesan (Shredded)
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1 Small Bunch Flatleaf Parsley
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1 Lemon
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1 Bunch Broccolini
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1⁄3 Bunch Tuscan Kale
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1 Tbsp Butter (pantry)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Deepsided Pan
1 Prepare Ingredients
Put a large pot of salted water on stove and bring to a boil (for cooking the pasta in step 3). Trim ends from broccolini and cut in half. De-stem Tuscan kale (discard stems) and roughly chop leaves. Zest lemon and cut in half. Pick flatleaf parsley leaves and roughly chop (discarding stems).
Tip! Season the water well as it really does make a difference when cooking the pasta.
2 Saute Greens
Heat a drizzle of olive oil in a deepsided pan over medium-high heat. Add butter and as it starts to foam, add the broccolini and kale, cooking for 3-5 minutes until just tender, wilted slightly and bright green. Squeeze over lemon juice to taste.
3 Cook Pasta
Add chicken, lemon and thyme ravioli to the pot of boiling water, stir gently and cook for 3-5 minutes. They will float to the surface as they start to cook. Drain, reserving a few tablespoons of cooking water.
4 Finish Pasta
Add cooked pasta to the pan with greens, along with lemon zest (to taste) and half the parmesan and parsley. Heat for a further minute. Taste and adjust seasoning if necessary. If yours is a little dry - add a tbsp or 2 of reserved cooking water.
5 You Plate It
Divide pasta and greens between bowls and garnish with remaining parmesan and parsley. Enjoy!
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