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
Let us show you how pain-free it can be to fill your own ravioli with not one, not two, but three cheeses for a delicious dinner that's easy enough for a weeknight, but fancy enough for date night. Ricotta, Parmesan, and mozzarella cheeses fill out tender ravioli topped off with a rich, chunky tomato sauce and fresh zucchini. Set aside a little counter space and get in on the goodness!
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
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
Prepare the Ingredients
Mince garlic. Trim zucchini ends and cut into ¼" rounds. Reserve 1 Tbsp. liquid egg in a small bowl for sealing ravioli. Mix ricotta, mozzarella, remaining liquid egg, Parmesan (reserving 1 Tbsp. for garnish), and ½ tsp. salt together in a mixing bowl.
Fill the Ravioli
Lay wonton wrappers on work surface, 6 across and 4 down. Working in the two center rows, place 1 ½ Tbsp. cheese filling in the center of each wrapper. Don't overfill ravioli, as it can cause them to rupture during cooking. Right before sealing, brush a light coating of liquid egg around the edges of all wrappers (you may want to do this in batches so egg doesn't dry).
Assemble the Ravioli
Place empty wonton wrappers on top of filled wrappers. Use your fingers to seal edges by pressing around filling and working outwards to edges. If wrappers aren't sealing, brush them again lightly with egg. Avoid trapping air in ravioli, as they will rupture. Bring a large pot of lightly salted water to a boil.
Crimp and Trim the Edges
Carefully, but firmly, press end of fork tines all around edges of ravioli. Don't press too close to the filling - it may tear wrapper. Repeat with all ravioli. Use your knife to trim excess dough off ravioli edges, leaving ¼" on each side.
Cook Sauce and Ravioli
Place a medium pan over medium-high heat. Add 1 tsp. olive oil to hot pan. Add zucchini and cook 3 minutes, flipping once, until browned. Remove zucchini to a plate and return pan to heat. Add garlic and cook 30 seconds. Add oregano, cook 1 minute, then add marinara sauce and bring to a boil. Remove from heat, stir in butter, and season with salt and pepper (to taste). Drop ravioli carefully into boiling water and cook about 2-3 minutes, or until hot and firm. Carefully remove from water with a slotted spoon.
Plate the Dish
Add half the sauce to plate, then place ravioli on sauce. Top with zucchini and another layer of sauce. Garnish with reserved Parmesan.
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