Ingredients
- 3 packages of lemon ricotta ravioli from Trader Joe’s
- 1 large lemon pepper grilled chicken breast from Trader Joe’s
- 1 bunch of asparagus
- olive oil
- lemon pepper seasoning
- Trader Joe’s Cuban Style Citrusy Garlic Seasoning Blend
- lemon juice
- parmesan cheese
Directions
NOTE – I originally made this for Mother’s Day and it was a HIT. My brothers were literally scraping the bottom of the platter. I decided to make it for meal prep this week and layered everything in individual containers, but the idea is the same.
Begin by boiling water in a large pot. While the water is coming to a boil, prep the remaining ingredients. Wash and chop the asparagus into inch long pieces. Sauté in a drizzle of olive oil with some lemon pepper seasoning for 2-3 minutes. Chop the chicken breast into small bite sized pieces.
Whether using a platter or individual containers, drizzle olive oil on the bottom and add a sprinkle of lemon pepper seasoning and the citrusy garlic seasoning. This is all about seasoning each layer.
Cook the ravioli to al dente – about 2 minutes – one package at a time. Layer the ravioli, sprinkle with citrusy garlic seasoning, then add some chicken and asparagus, and repeat. Finish with a squeeze of fresh lemon juice and a dash of parmesan cheese.
This dish will be perfect served immediately hot, room temp, or cold straight from the fridge.
***Served five—barely, on Mother’s Day. I made four servings for meal prep this week.
Wine Pairing Suggestion
Venetian Moon Pinot Grigio – California 2022
With A Glass Of Wine 