Creamy Chicken & Bacon Filled Ravioli

Name: Creamy Chicken & Bacon Filled Ravioli with Caramelized Shallots & Peas
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 9 ounce Chicken, Bacon, and Mozzarella Ravioli; 1 unit Shallot; 1 unit Lemon; 4 ounce Peas; 1 unit Chicken Stock Concentrate; 1 ounce Cheese Roux Concentrate; 2 tablespoon Cream Cheese; 1 teaspoon Cooking Oil; ¼ teaspoon Sugar; 2 tablespoon Butter; Salt; Pepper

with Caramelized Shallots & Peas

Recipe Development TeamPublished on October 20, 2021

4.0

(3K customers rated)

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Ravioli are one of our favorite pastas because they pack a punch—and these ones are packed with chicken AND bacon. That’s double the (meaty) trouble, double the fun. For the sauce, our chefs made a delicious cream elixir with peas and caramelized shallot. A squeeze of lemon on top adds a dash of zesty flavor to this creamy meal that comes together in just 15 minutes.

Tags:

Easy Prep

•Calorie Smart

Allergens:

Eggs

•Milk

•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 Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

9 ounce

Chicken, Bacon, and Mozzarella Ravioli

(Contains: Eggs, Milk, Wheat)

1 unit

Shallot

1 unit

Lemon

4 ounce

Peas

1 unit

Chicken Stock Concentrate

1 ounce

Cheese Roux Concentrate

(Contains: Milk)

2 tablespoon

Cream Cheese

(Contains: Milk)

Not included in your delivery

1 teaspoon

Cooking Oil

¼ teaspoon

Sugar

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories650 kcal

Fat35 g

Saturated Fat17 g

Carbohydrate67 g

Sugar19 g

Dietary Fiber9 g

Protein21 g

Cholesterol135 mg

Sodium1300 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

•Strainer

•Large Pan

•Whisk

Instructions

• Bring a medium pot of salted water to a boil (use a large pot for 4 servings). Once boiling, gently add ravioli to pot. Reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve 1½ cups pasta cooking water (2 cups for 4), then drain. TIP: Toss ravioli with a large drizzle of olive oil after draining to keep from sticking. • Meanwhile, wash and dry produce. Halve, peel, and thinly slice shallot. Quarter lemon.

• Heat a drizzle of oil in a large pan over medium-high heat. Add shallot; season with salt and pepper. Cook, stirring frequently, until softened and lightly browned, 4-6 minutes. • Add a splash of plain water and ¼ tsp sugar (½ tsp for 4 servings). Cook, stirring, until shallot is caramelized and jammy, 1-2 minutes more.

• Reduce heat under pan with shallot to medium. Stir in peas, cheese roux, stock concentrate, and 1 cup reserved pasta cooking water (1½ cups for 4 servings). (TIP: Ladle pasta cooking water straight from the pot if pasta isn’t finished cooking yet.) Cook, whisking frequently, until sauce has slightly thickened and peas are warmed through, 2-3 minutes. • Reduce heat to medium low; whisk in cream cheese and 2 TBSP butter (4 TBSP for 4) until melted and combined. Season with salt and pepper to taste.

• Add drained ravioli to pan with sauce; gently toss until thoroughly coated. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide ravioli between plates; top with a squeeze of lemon juice. Serve with remaining lemon wedges on the side.