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Chicken, Bacon & Mozzarella Ravioli

Chicken, Bacon & Mozzarella Ravioli

with Kale in a Creamy Garlic Parmesan Sauce

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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:Calorie SmartQuick
Allergens:WheatMilkEggs

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

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Kale

1 tablespoon

Flour

(ContainsWheat)

1 teaspoon

Garlic Powder

2 tablespoon

Cream Cheese

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

1 teaspoon

Chili Flakes

9 ounce

Chicken, Bacon, and Mozzarella Ravioli

(ContainsWheat, Milk, Eggs)

Not included in your delivery

Salt

Pepper

1 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Whisk
Strainer
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.