Chicken Romesco Filled Ravioli
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Chicken Romesco Filled Ravioli

Chicken Romesco Filled Ravioli

in a Creamy Garlic Sauce with Roasted Bell Pepper & Parmesan

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 roasted bell pepper in a rich sauce of butter, cream cheese, Parmesan, roasted garlic, and scallion. Each bowl’s topped with more Parm for salty, savory notes and chili flakes for a little heat. It doesn’t get much better than this, folks.

Lightning Prep
Calorie Smart
Tree Nuts

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

Total Time25 minutes
Prep Time5 minutes


serving amount

1 unit

Red Bell Pepper

2 unit


1 clove


1 teaspoon

Italian Seasoning

9 ounce

Chicken Romseco Ravioli

(Contains Eggs, Milk, Tree Nuts, Wheat)

2 tablespoon

Cream Cheese

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat30 g
Saturated Fat16 g
Carbohydrate52 g
Sugar6 g
Dietary Fiber6 g
Protein21 g
Cholesterol105 mg
Sodium770 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.


Medium Pot
Aluminum Foil
Baking Sheet



• Adjust rack to top position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Peel garlic. Trim and thinly slice scallions, separating whites from greens.

Roast Bell Pepper

• Toss bell pepper on a baking sheet with a drizzle of olive oil, Italian Seasoning, salt, and pepper. • Place garlic clove in the center of a small piece of foil; drizzle with olive oil, salt, and pepper. Cinch into a packet and place on same sheet. • Roast on top rack until bell pepper is lightly charred and garlic is softened, 15-18 minutes. • Let cool slightly after removing from oven. Carefully transfer roasted garlic to a cutting board; mash with a fork.

Make Sauce

• When bell pepper and garlic are almost done, gently add ravioli* to pot of boiling water. Immediately reduce to a low simmer. Cook until ravioli are tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain and set aside. • Melt 1 TBSP butter (2 TBSP for 4 servings) in empty pot over medium-high heat. Add mashed garlic, scallion whites, sour cream, cream cheese, half the Parmesan (save the rest for serving), and ¼ cup reserved pasta cooking water; whisk or stir until combined and creamy. • Stir in roasted bell pepper and season with salt, pepper, and a pinch of chili flakes. Simmer until sauce is slightly thickened, 1-2 minutes.

Finish & Serve

• Gently stir ravioli into pot with sauce. Season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until ravioli are thoroughly coated in sauce. • Divide between bowls and top with scallion greens, remaining Parmesan, and chili flakes if desired. Serve.