Chicken, Lemon & Thyme Ravioli with Grape Tomatoes and Parmesan
Rich chicken, lemon and thyme filling, coated in a creamy pesto sauce are the perfect combination. We've added grape tomatoes, baby spinach and basil to give the dish a burst of freshness. The best part is that its ready in just 10 minutes!
Number of servings
Ingredients
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2⁄3 Cup Pesto
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40 Gram Parmesan (Shaved)
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100 Gram Grape Tomatoes
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1⁄2 Small Bunch Basil
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1 Cup Baby Spinach
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 Cook Ravioli
Bring a pot of salted water to the boil, add ravioli and cook for 3-5 minutes. Drain the ravioli and set aside. Keep some of the pasta water for step 2. Cut tomatoes in half.
Tip! Ravioli is cooked when the pasta floats to the surface.
2 Prepare Sauce
In a deepsided pan on medium heat with a drizzle of oil. Add tomatoes, cook for 1 minute. Add spinach, cook for 1 minute. Stir in pesto and heat through, about 1 minute. Season sauce with salt and pepper. Mix ravioli and sauce together, until the pasta is coated in sauce.
Tip! If the sauce is too thick you can add a little of the pasta water.
3 You Plate It!
Pick basil leaves, discarding stems. Divide ravioli between bowls. Top with parmesan and garnish with basil. Enjoy!
About us
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