with Chef Robert Larios
Photography by Patricia M. Larios
Get ready to treat your taste buds to a delightful culinary adventure with our heavenly ravioli creation. Imagine tender ravioli filled with a scrumptious mix of savory tomato and creamy ricotta – a flavor combo that’s sure to make you smile with every bite.
To make this dish even more special, we coat these mouth watering ravioli in a creamy sauce that’s packed with fresh zucchini, tasty scallions and a hint of zesty lemon. This blend of ingredients adds layers of yumminess to each forkful, making every taste a delightful surprise.
And as a final touch, we sprinkle some crunchy buttery breadcrumbs on top, giving your dish a satisfying texture that’ll have you coming back for more. So go ahead, take a bite and let the flavors whisk you away on a delicious journey.
Can you feel it? It’s the excitement in our hearts, beating with joy for the love of pasta and the happiness of sharing good food with good company.
¡Buen provecho!
Creamy Garlic Ricotta Ravioli
Step 1
Prep - Fill a large pot with salted water and bring it to a boil. (Pro tip: Cover the pot with a lid to speed up the boiling process.) Wash and dry the produce. Trim and halve the zucchini lengthwise, then slice it into thin half-moons. Thinly slice the scallions, keeping the whites and greens separate. Quarter the lemon for later use in the recipe.
Step 2
Toast Panko - Melt 1 tablespoon butter (2 tablespoons for 4 servings) in a large pan over medium heat. Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.
Step 3
Cook Ravioli - Melt 1 tablespoon of butter (or 2 tablespoons for 4 servings) in a large pan over medium heat. Add the panko breadcrumbs, a pinch of salt, and pepper. Cook while stirring occasionally until the breadcrumbs turn a lovely golden brown, usually taking about 3-5 minutes. Once done, turn off the heat and transfer the toasted breadcrumbs to a plate. Don’t forget to wipe out the pan for the next step.
Step 4
Cook Sauce - While cooking the panko breadcrumbs in a pan over medium heat with butter, you can prepare the next steps. Heat a drizzle of oil in the same pan over medium-high heat. Add the sliced zucchini and cook until golden brown and softened, typically for about 2-3 minutes, stirring occasionally. Season with salt and pepper. Next, add the scallion whites to the pan and continue cooking until they are softened and emit a fragrant aroma, usually taking around 30-60 seconds more. Then, incorporate the cream sauce base, stock concentrate, garlic powder, ½ cup of the reserved pasta cooking water, ¼ teaspoon of sugar, and juice from half the lemon (adjust quantities for 4 servings). For 4 servings, use ¾ cup of pasta cooking water, ½ teaspoon of sugar, and juice from the whole lemon.
Step 5
Finish Ravioli - Once the zucchini and scallions are cooked to perfection, add the drained ravioli to the pan with the sauce, ensuring they are well-coated. Let the mixture simmer until the sauce thickens, typically for an additional 1-2 minutes. Afterward, turn off the heat and stir in 1 tablespoon of butter (or 2 tablespoons for 4 servings) until it melts and blends smoothly. Taste the dish and season with salt and pepper as needed. For a creamier consistency, gradually add more pasta cooking water if required, a splash at a time.
To serve, divide the ravioli among plates and sprinkle the toasted panko breadcrumbs on top. Finish off the dish with a garnish of scallion greens and serve with any extra lemon wedges on the side.
Ingredients
Directions
Step 1
Prep - Fill a large pot with salted water and bring it to a boil. (Pro tip: Cover the pot with a lid to speed up the boiling process.) Wash and dry the produce. Trim and halve the zucchini lengthwise, then slice it into thin half-moons. Thinly slice the scallions, keeping the whites and greens separate. Quarter the lemon for later use in the recipe.
Step 2
Toast Panko - Melt 1 tablespoon butter (2 tablespoons for 4 servings) in a large pan over medium heat. Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.
Step 3
Cook Ravioli - Melt 1 tablespoon of butter (or 2 tablespoons for 4 servings) in a large pan over medium heat. Add the panko breadcrumbs, a pinch of salt, and pepper. Cook while stirring occasionally until the breadcrumbs turn a lovely golden brown, usually taking about 3-5 minutes. Once done, turn off the heat and transfer the toasted breadcrumbs to a plate. Don’t forget to wipe out the pan for the next step.
Step 4
Cook Sauce - While cooking the panko breadcrumbs in a pan over medium heat with butter, you can prepare the next steps. Heat a drizzle of oil in the same pan over medium-high heat. Add the sliced zucchini and cook until golden brown and softened, typically for about 2-3 minutes, stirring occasionally. Season with salt and pepper. Next, add the scallion whites to the pan and continue cooking until they are softened and emit a fragrant aroma, usually taking around 30-60 seconds more. Then, incorporate the cream sauce base, stock concentrate, garlic powder, ½ cup of the reserved pasta cooking water, ¼ teaspoon of sugar, and juice from half the lemon (adjust quantities for 4 servings). For 4 servings, use ¾ cup of pasta cooking water, ½ teaspoon of sugar, and juice from the whole lemon.
Step 5
Finish Ravioli - Once the zucchini and scallions are cooked to perfection, add the drained ravioli to the pan with the sauce, ensuring they are well-coated. Let the mixture simmer until the sauce thickens, typically for an additional 1-2 minutes. Afterward, turn off the heat and stir in 1 tablespoon of butter (or 2 tablespoons for 4 servings) until it melts and blends smoothly. Taste the dish and season with salt and pepper as needed. For a creamier consistency, gradually add more pasta cooking water if required, a splash at a time.
To serve, divide the ravioli among plates and sprinkle the toasted panko breadcrumbs on top. Finish off the dish with a garnish of scallion greens and serve with any extra lemon wedges on the side.
Notes
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Food Lover’s Dictionary
Ricotta cheese is a fresh Italian whey cheese made from sheep, cow, goat or Italian water buffalo milk whey left over from the production of other cheeses. Ricotta, which literally means “recooked” in Italian, is a soft, creamy, slightly grainy cheese with a mild flavor. It is commonly used in both sweet and savory dishes, including desserts like cannoli and savory dishes like lasagna. Bibliography: Herbst, Sharon Tyler, and Ron Herbst. The New Food Lover’s Companion. Accessed March 25, 2024. https://books.google.com/books/about/The_New_Food_Lover_s_Companion.html?id=AppgwYOwleYC. Recipe: Hellofresh.com – https://www.hellofresh.com/recipes/ricotta-tomato-ravioli-in-garlic-cream-64ca51b7d1320bb7c7146aed. Accessed March 15, 2024 |
Utensils you will need:
- Utensils
- Large pot
- Large pan
- Strainer
Cooking Tidbit: When preparing the creamy sauce, slowly incorporate the ingredients to allow their flavors to meld together harmoniously for a rich and delightful taste. If you would like additional help, contact me at alive@employeesclub.com.
Food Quote: “Savor the blend of flavors in ravioli, embrace life’s surprises with joy, and cherish the journey with good company as a recipe for happiness.”
– Chef Robert Larios
