Deaf Chilates

Ricotta Tomato Ravioli with Toasted Panko, Lemony Zucchini and Parsley.

For 2 person

Ingredients:
Marinara Sauce 2 1/2 oz
Fresh Tomato Ricotta Ravioli 9 oz
Zucchini 1
Crème Fraiche 4 tbsp
Cream Cheese 2 tbsp
Lemon 1
Italian Seasoning 1 tbsp
Veggie Stock concentrate 1
Garlic 2 cloves
Panko breadcrumbs 1/4 cups
Parsley 1/4 oz

Prep:
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and halve zucchini lengthwise; slice crosswise into 1/2-inch-thick half moons. Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.

Toast Panko:
Melt 1 tbsp butter in a large pan over medium-high heat. Add panko; season with salt and pepper. Cook for 3-4 minutes.
Turn off heat; transfer to a small bowl. Wipe out pan.

Cook Zucchini:
Heat a drizzle of oil in same pan over medium heat. Add zucchini and season with salt and pepper. Cook for 2-3 minutes.
Turn off heat. Sprinkle with half the lemon zest, then transfer to a plate. Wipe out pan.

Cook Ravioli:
Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook for 3-4 minutes.
Reserve 1/2 cup pasta cooking water, then drain and set aside.

Make Sauce:
Meanwhile, melt 1 tbsp butter into the pan used for zucchini over medium-high heat. Add garlic, marinara sauce, and half the Italian Seasoning. Cook for 1-2 minutes.
Whisk in crème fraiche, cream cheese, stock concentrate, and 1/4 cup reserved pasta cooking water until melted and combined.
Stir in 1/4 tsp sugar; season with salt and pepper.
Add squeeze of lemon juice and remaining lemon zest to taste. Simmer until sauce has thickened slightly, 1-2 minutes more.

Finish and Serve:
Gently stir drained ravioli into pan with sauce. Season with salt and pepper (Tip: if needed, stir in more reserved pasta cooking water a splash at a time until ravioli are coated in a creamy sauce)
Divide between bowls. Top with zucchini, toasted panko, and parsley. Serve.