Chicken, Bacon & Mozzarella Ravioli

Name: Chicken, Bacon & Mozzarella Ravioli with Kale in a Creamy Garlic Parmesan Sauce
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 4 ounce Kale; 1 tablespoon Flour; 1 teaspoon Garlic Powder; 2 tablespoon Cream Cheese; ¼ cup Parmesan Cheese; 1 teaspoon Chili Flakes; Salt; Pepper; 1 teaspoon Olive Oil; 2 tablespoon Butter; 9 ounce Chicken, Bacon, and Mozzarella Ravioli

with Kale in a Creamy Garlic Parmesan Sauce

Recipe Development TeamPublished on August 03, 2020

4.0

(8K customers rated)

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We love pasta in all its forms, but there’s something extra-special about ravioli—especially when they’re stuffed with tender chicken, rich bacon, and melty mozz. Here, we toss the tender pasta pillows with sautéed kale and a heavenly sauce of cream cheese, Parmesan, garlic powder, and butter. It’s all finished with extra Parmesan for good measure (we can NEVER have too much cheese), plus a pinch of chili flakes if you like things spicy. Pasta-tively delicious!

Tags:

Quick

•Calorie Smart

Allergens:

Wheat

•Milk

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Kale

1 tablespoon

Flour

(Contains: Wheat)

1 teaspoon

Garlic Powder

2 tablespoon

Cream Cheese

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

1 teaspoon

Chili Flakes

9 ounce

Chicken, Bacon, and Mozzarella Ravioli

(Contains: Wheat, Milk, Eggs)

Not included in your delivery

Salt

Pepper

1 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Energy (kJ)2343 kJ

Calories560 kcal

Fat33 g

Saturated Fat19 g

Carbohydrate47 g

Sugar3 g

Dietary Fiber4 g

Protein21 g

Cholesterol120 mg

Sodium790 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Large Pan

•Whisk

•Strainer

Instructions

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Remove and discard any large ribs from kale. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add half the kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan. • 4 SERVINGS: Use all of the kale. • TIP: Add a splash of water if needed to help the kale soften.

• Melt 1 TBSP butter in same pan over medium heat. Add flour and garlic powder; cook, stirring, until golden brown and fragrant, 1 minute. • Whisk in cream cheese and ¾ cup water. Bring to a simmer and cook until thickened, 2-3 minutes. • Reduce heat to low and stir in half the Parmesan (save the rest for serving), 1 TBSP butter, and a pinch of chili flakes to taste. Season with salt and pepper. • 4 SERVINGS: Use 2 TBSP butter and 1½ cups water. Stir in another 2 TBSP butter with the Parmesan.

• Once water is boiling, gently add ravioli* to pot and reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain.

• Stir ravioli and kale into pan with sauce until thoroughly coated, stirring in splashes of reserved pasta cooking water if needed. Season with salt and pepper. • Divide ravioli between bowls. Top with remaining Parmesan and a pinch of chili flakes if desired. Serve.