HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken & Bacon Stuffed Ravioli
Chicken & Bacon Stuffed Ravioli

Chicken & Bacon Stuffed Ravioli

in Parmesan Cream Sauce with Tomato & Mushrooms

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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:Easy PrepCalorie Smart

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Button Mushrooms

1 unit


1 unit

Roma Tomato

1 tablespoon

Italian Seasoning

4 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


9 ounce

Chicken, Bacon, and Mozzarella Ravioli

(ContainsMilk, Eggs, Wheat)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories610 kcal
Fat36 g
Saturated Fat19 g
Carbohydrate51 g
Sugar7 g
Dietary Fiber5 g
Protein23 g
Cholesterol125 mg
Sodium820 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Instructionsarrow up iconarrow up icon
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• Bring a medium pot of salted water to a boil. Wash and dry 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 drained 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 ravioli between bowls. Top with remaining Parmesan and serve.