All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We remember ravioli as a kid: Mom would spend all day in the kitchen, searching in the junk drawer for her favorite can opener to crack open the trusted Chef starts-with-a-B can. Well, you don’t need a can opener here. (But you do in life… how have you gotten to X years without one?) Instead of canned glop, we have fresh delicious ingredients, prepared in actual pots and pans. The tender ravioli, filled with gooey cheese, is so much better than the canned memories… but what isn't? Childhood was great, but adulthood has its own rewards. Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
Meat lovers! If using proteins, cook in a large non-stick pan with 1 tsp. olive oil. If using steak strips, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Stir occasionally over medium-high heat until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. If using Beyond Sausage, crumble into bite-sized pieces. Cook over medium heat, breaking up sausage, until warmed through, 6-8 minutes. Vegetarian sausage will not brown. Add to pasta as desired.
Prepare the Ingredients
Mince parsley (no need to stem).
Trim zucchini ends, quarter lengthwise, and cut into ½" pieces.
Cook the Ravioli
Once water is boiling, add ravioli and cook until al dente, 3-4 minutes.
Drain ravioli in a colander. Ravioli is a bit delicate; be careful with it!. Set aside.
Start the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes.
Stir in garlic salt until combined.
Finish the Vegetables
Add zucchini to pan and stir occasionally until tender, 3-4 minutes.
Add parsley (reserve a pinch for garnish), ravioli, and marinara. Bring to a simmer.
Once simmering, gently stir occasionally until ravioli is warmed through, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with Parmesan, reserved parsley, and red pepper flakes (to taste). Bon appétit!
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