Chicken & Bacon Filled Ravioli

Name: Chicken & Bacon Filled Ravioli in Parmesan Cream Sauce with Tomato & Mushrooms
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 4 ounce Button Mushrooms; 1 unit Shallot; 1 unit Roma Tomato; 1 tablespoon Italian Seasoning; 4 tablespoon Sour Cream; ¼ cup Parmesan Cheese; 2 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper; 9 ounce Chicken, Bacon, and Mozzarella Ravioli

in Parmesan Cream Sauce with Tomato & Mushrooms

Recipe Development TeamPublished on August 24, 2020

4.3

(25.5K)

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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 pasta pillows with tomato, sautéed mushrooms, and a heavenly Parmesan cream sauce. It’s all finished with extra Parm for good measure (hey, you can NEVER have too much cheese). Pasta-tively delicious!

Tags:

Quick

•Calorie Smart

Allergens:

Milk

•Eggs

•Wheat

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 Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Button Mushrooms

1 unit

Shallot

1 unit

Roma Tomato

1 tablespoon

Italian Seasoning

4 tablespoon

Sour Cream

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

9 ounce

Chicken, Bacon, and Mozzarella Ravioli

(Contains: Milk, Eggs, Wheat)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2594 kJ

Calories620 kcal

Fat36 g

Saturated Fat19 g

Carbohydrate52 g

Sugar7 g

Dietary Fiber5 g

Protein23 g

Cholesterol125 mg

Sodium780 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

•Strainer

Instructions

• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice mushrooms. Halve, peel, and mince shallot. Dice tomato.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned and slightly crispy, 5-7 minutes. • Add shallot, half the Italian Seasoning (all for 4 servings), and 1 TBSP butter (2 TBSP for 4). Cook, stirring, until shallot is softened, 2-3 minutes. • Stir in tomato, then reduce heat to medium. Add sour cream, half the Parmesan (save the rest for serving), ¼ cup water (1⁄3 cup for 4), and 1 TBSP butter (2 TBSP for 4). Reduce heat to low and simmer until slightly thickened, 1-2 minutes more. Season with salt and pepper.

• Once water is boiling, gently add ravioli* to pot. Reduce to a low simmer and cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. Reserve ¼ cup pasta cooking water, then drain.

• Stir ravioli into pan with sauce. If needed, add reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Season with salt and pepper. • Divide between bowls, top with remaining Parmesan, and serve.