Chef Tony Gale from Seasons 52 stops by the Good Day kitchen to make something off the restaurant's spring menu. The chicken ravioli with pesto ricotta is served with roasted asparagus and a lemon vinaigrette.
Chicken Ravioli with Pesto Ricotta
1 tbsp. Olive oil
1 lb. of chicken-filled ravioli
1 cup of asparagus, blanched
¼ cup of parsley, chopped
¼ cup of lemon vinaigrette
1 cup of ricotta
2 tbsp. of pesto
½ cup panko bread crumbs
½ cup parmesan, grated
Cook ravioli in boiling water for a designated amount of time.
In a sauté pan, add olive oil and heat.
Add ravioli to heated pan, season with salt and pepper, and toast until golden brown and crisp. Flip the ravioli.
Add the blanched asparagus until heated. Add the parsley.
Mix ricotta and pesto. Set aside.
Remove the pan from heat and transfer the ravioli and asparagus to four plates.
Drizzle with lemon vinaigrette.
Add a dollop of ricotta-pesto mixture to the center of each dish.
Finish each dish with a sprinkling of panko and parmesan.
Recipe serves four.