HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Romesco Ravioli
Chicken Romesco Ravioli

Chicken Romesco Ravioli

in a Creamy Tomato Paprika Sauce with Zucchini Ribbons & Almonds

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We’re obsessed with romesco, a rich, smoky Catalonian sauce combining roasted peppers and tomatoes with almonds, garlic, paprika, and olive oil. This dinner stars tender ravoli that are stuffed with chicken and romesco—but it doesn’t stop there. The pasta’s tossed with zucchini ribbons in a romesco-inspired, paprika-spiced tomato sauce that gets richness from butter and cream cheese. Each bowl’s topped with Parmesan for salty, savory notes and toasted almonds for crunch. It doesn’t get much better than this, folks.

Tags:QuickCalorie Smart
Allergens:Tree NutsMilkEggsWheat

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

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

1 clove


½ ounce


(ContainsTree Nuts)

1.5 ounce

Tomato Paste

2 tablespoon

Cream Cheese


8 ounce


1 teaspoon


¼ cup

Parmesan Cheese


9 ounce

Chicken Romseco Ravioli

(ContainsTree Nuts, Milk, Eggs, Wheat)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat29 g
Saturated Fat14 g
Carbohydrate54 g
Sugar8 g
Dietary Fiber8 g
Protein23 g
Cholesterol95 mg
Sodium760 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. • Peel and mince garlic. Trim ends from zucchini. Shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go, until you get to the seedy core; discard core.


• Heat a large, dry pan over mediumhigh heat. Add almonds and cook, stirring often, until golden brown and toasted, 2-4 minutes. Remove pan from heat; transfer almonds to a plate.


• Once water is boiling, add ravioli* to pot and reduce heat to low. Cook until tender and floating to the top, 3-4 minutes. Reserve ¼ cup pasta cooking water, then drain.


• Meanwhile, heat a drizzle of olive oil in pan used for almonds over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Add tomato paste and paprika; cook, stirring, for 30 seconds. • Stir in ½ cup plain water, cream cheese, 1 TBSP butter, and a pinch of salt and pepper. Bring to a simmer and cook until thoroughly combined and saucy, 1-2 minutes. • 4 SERVINGS: Use 1 cup plain water and 2 TBSP butter.


• Add zucchini ribbons to pan with sauce, tossing to combine, until warm and slightly wilted, 1-2 minutes.


• Stir ravioli into pan with sauce mixture until thoroughly coated, adding splashes of reserved pasta cooking water if needed. • Divide pasta between bowls. Top with Parmesan and almonds and serve.