I generally like to make all of my food from scratch, but now and then I will see a food item at Trader Joe’s that begs to be in one of my recipes. This is one of those recipes.
If you’ve been reading my blog for any length of time, you’ll know that I LOVE anything made with lemons, so last week at I found yet another lemony product I needed to try. In the refrigerated section, they have a summer “Girasoli”, or Sunflower-shaped ravioli. They’re named after the bright yellow sunflowers that cover the Italian countryside this time of year. These delightful raviolis are stuffed with lemon zest and ricotta, and in my opinion, they are absolutely delicious!
PS: to my friend Janelle T – you will LOVE this!
I got two packages, since that’s the perfect size for the three of us. I wanted to make a meal that would highlight the lemon and also give it a bright, tangy flavor. To flavor the chicken, I used a combo of the Greek Seasoning I found at Penzy’s Spices in Portland (coarse salt, Turkish oregano, garlic, lemon, black pepper, and marjoram) and Gourmet Blend’s Meyer Lemon Olive Oil.
You may notice I didn’t add any salt to the sauce – that’s because the Chicken has some in its seasoning, the Parmesan has a bit of saltiness to it, and the capers are brined.
Before seasoning your food,
think about all of the other ingredients
that will also be on the plate.
L E M O N R A V I O L I W I T H C H I C K E N
& T A N G Y L E M O N P A R M E S A N S A U C E
2 chicken breasts
2 Tablespoons Leonardo e Roberto’s Gourmet Blends Meyer Lemon Olive Oil
1 Tablespoon Penzy’s Spices Greek Seasoning
½ cube butter (4 Tbsp)
1½ Tablespoons arrowroot powder
3/4 cup milk, divided
5 oz. Parmesan, grated & divided
2 packages (8.8 oz each) Trader Joe’s Girasoli Ricotta & Lemon Zest Ravioli
1 Tablespoon + 1 teaspoon Jeff’s Naturals Capers, drained
2/3 cup arugula
~ recipe makes 3 servings ~
Grate peel of both lemons; set aside. Halve each lemon and squeeze out juice to total ½ cup; set aside.
Begin to boil water in a large kettle, on high heat.
T H E C H I C K E N
Preheat gas grill to high, and close lid. (Preheating should take no more than 5 minutes.)
Place chicken breasts into a gallon-sized zipper bag. Add Lemon Olive Oil and Greek Seasoning. Seal bag and work bag in hands until chicken is fully coated. (I suggest you have someone manning the grilling of the chicken while you cook, to make sure you are running right on schedule.)
G R I L L I N G
Meanwhile, take each chicken breast out of the bag and lay it on the grill. Close the lid and let it cook for 6 minutes. Flip them over using tongs, and cook an additional 6 minutes only. Move chicken to a plate and cover with foil to seal juices in. Set aside.
T H E S A U C E
In a saucepan on low heat, melt butter. Add arrowroot powder and whisk until fully incorporated. Continue whisking until mixture becomes frothy; slowly add ¼ cup of milk. Keep whisking until sauce begins to thicken. Add another ¼ cup of milk and continue whisking until sauce begins to look smooth and creamy. Add half of the grated parmesan and remaining milk (keep whisking until parmesan is completely melted). Add in lemon juice and half of the lemon peel, and whisk occasionally, keeping the heat set on low.
R A V I O L I
Once sauce is complete and chicken is grilled, carefully drop all of the raviolis into the kettle of boiling water. Let it cook for 4 minutes, and then remove from water with a handled spider (strainer spoon). *While the ravioli is cooking, slice the chicken into ½” pieces.
P L A T I N G
Divide the ravioli onto 3 plates. Top with sauce, followed by 1/3 each of the arugula, chicken, capers, remaining parmesan, and remaining lemon peel.
Do YOU have a purchased food item that you love to “dress up” and make into your own recipe? Please tell me about it in the comments section below. I always appreciate hearing from you ❤