Lamb Chop & Ricotta Tomato Ravioli

🥘 Ingredients

• black pepper
  ½ tsp, ½ tsp, ½ tsp, ½ tsp, ½ tsp
• butter
  2 tbsp
• cream cheese (softened)
  2 oz
• crème fraîche
  2 tbsp
• fresh tomato ricotta ravioli
  8 oz
• garlic (minced)
  2 cloves
• italian seasoning
  1 tsp
• lamb chops
  4 pieces
• lemon
  1 whole
• marinara sauce
  1 c
• olive oil
  1 tbsp
• panko breadcrumbs
  ¼ cup
• parsley
  1 small bunch
• salt
  5 tsp
• veggie stock concentrate
  1 packet
• water
  4 c
• zucchini (diced)
  1 medium

🍳 Cookware

• large pot
• large pan
• small bowl

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce.

   water: 4 c
2. 

   2

   Melt butter in a large pan over medium-high heat. Add panko breadcrumbs ; season with salt and black pepper . Cook, stirring, until golden brown ⏱️ 3 minutes . Transfer to a plate.

   butter: 1 tbsp, panko breadcrumbs: ¼ cup, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   Heat a drizzle of olive oil in the same pan over medium heat. Add zucchini ; season with salt and black pepper . Cook, stirring occasionally, until softened ⏱️ 2 minutes . Transfer to a plate.

   olive oil: 1 tbsp, zucchini: 1 medium (diced), salt: 1 tsp, black pepper: ½ tsp
4. 

   4

   Once water is boiling, gently add fresh tomato ricotta ravioli to the pot. Reduce to a low simmer. Cook, stirring occasionally, until tender and floating to the top ⏱️ 3 minutes . Reserve ½ cup pasta cooking water, then drain ravioli.

   fresh tomato ricotta ravioli: 8 oz
5. 

   5

   Meanwhile, melt remaining butter in the pan used for zucchini over medium-high heat. Add garlic , marinara sauce , veggie stock concentrate , and half the italian seasoning . Cook, stirring, until fragrant ⏱️ 1 minute .

   butter: 1 tbsp, garlic: 2 cloves (minced), marinara sauce: 1 c, veggie stock concentrate: 1 packet, italian seasoning: 1 tsp
6. 

   6

   Gently stir drained ravioli into the pan with the sauce. Season with salt and black pepper . If needed, stir in reserved pasta cooking water a splash at a time until ravioli are coated in a creamy sauce.

   salt: 1 tsp, black pepper: ½ tsp
7. 7

   Pat lamb chops dry and season generously with salt and black pepper . Heat a clean pan over medium-high heat and cook lamb chops ⏱️ 3 minutes per side for medium. Rest ⏱️ 5 minutes .

   lamb chops: 4 pieces, salt: 1 tsp, black pepper: ½ tsp
8. 8

   In a small bowl , combine crème fraîche , cream cheese , zest and juice from half the lemon , and finely chopped parsley . Whisk until smooth. Season with salt and black pepper .

   crème fraîche: 2 tbsp, cream cheese: 2 oz (softened), lemon: 1 whole, parsley: 1 small bunch, salt: 1 tsp, black pepper: ½ tsp
9. 9

   Divide ravioli between plates. Top with rested lamb chops, lemy zucchini, toasted panko, and lemon parsley crema. Serve with remaining lemon wedges on the side.