Chicken & Mozzarella Ravioli with Garlic Parmesan Butter Sauce

Featuring a light garlic Parmesan butter sauce, this dish will have you falling in love with weeknight cooking all over again.

Chicken & Mozzarella Ravioli with Garlic Parmesan Butter Sauce

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Protein: Poultry
Cut: Organic Chicken & Mozzarella Ravioli, Prepared
Course: Lunch, Main Course
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4


  • 1 bag Chicken & Mozzarella Ravioli
  • 1 bunch fresh asparagus trimmed and cut into 2-inch pieces
  • 1 pint cherry tomatoes halved
  • 4 cloves garlic minced
  • 4 tbsps unsalted butter
  • 1/2 cup grated Parmesan cheese
  • salt and black pepper to taste


  • Start by bringing a large pot of water to a boil.
  • While the water is heating up, prepare the asparagus by trimming the tough ends and cutting them into 2-inch pieces. Halve the cherry tomatoes and mince the garlic.
  • In a large skillet, melt the butter over medium heat. Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant, but be careful not to let it brown.
  • Add the cherry tomatoes to the skillet and cook for 3-4 minutes, allowing them to soften and release their juices. Season with a pinch of salt and black pepper.
  • As the tomatoes are cooking, add the Artisola Chicken & Mozzarella Ravioli to the boiling water. Cook them according to the package instructions, typically for 4 to 5 minutes or until they reach your desired tenderness.
  • While the ravioli is cooking, add the asparagus pieces to the skillet with the tomatoes and continue to cook for an additional 3-4 minutes until the asparagus becomes tender but still crisp.
  • Drain the cooked ravioli and add them to the skillet with the tomato and asparagus mixture. Toss everything together gently.
  • Sprinkle the grated Parmesan cheese over the ravioli and veggies, then continue to cook for another 2 minutes, stirring gently until the cheese has melted and formed a creamy sauce.
  • Taste and adjust the seasoning with more salt and black pepper if needed.
  • Serve the ravioli with cherry tomatoes and asparagus in individual plates.
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Kinesha is an Executive Producer at ButcherBox with experience as a food truck owner, bartender, and content creator.