• Bring a medium pot of salted water to a boil. Wash and dry produce. • Dice tomato. Trim and thinly slice scallions, separating whites from greens. Slice mozzarella into rounds. • Once water is boiling, add ravioli. Cook until al dente and floating to the top, 4-5 minutes. Drain and return to pot. Stir in tomato and garlic herb butter; cover to keep warm. • MICROWAVE ALTERNATIVE: Place ravioli in a microwave-safe bowl and fill with enough water to just cover. Cover tightly with plastic wrap and microwave until ravioli are tender, 5-7 minutes. Carefully remove plastic wrap, then drain. Return ravioli to bowl along with tomato and garlic herb butter; toss to combine.

• Pat chicken* dry and season all over with salt and pepper. • Drizzle oil in a hot large pan. Add chicken; cook until browned and almost cooked through, 2-3 minutes per side.

• Reduce heat under pan with chicken to low. Stir in scallion whites, marinara, Italian herb paste, 1/4 cup water (1/2 cup for 4), and as many chili flakes as you like (we used 1/4 tsp; 1/2 tsp for 4). • Top chicken with Parmesan and as many mozzarella slices as you like (we used one slice per cutlet). Cover and simmer until cheese melts and chicken is cooked through, 3-5 minutes.

• Top chicken parmigiana and ravioli with remaining sauce from pan. Sprinkle with scallion greens and crispy fried onions. Serve. Chicken is fully cooked when internal temperature reaches 165°.