Creamy Chicken & Bacon Filled Ravioli
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Creamy Chicken & Bacon Filled Ravioli

Creamy Chicken & Bacon Filled Ravioli

with Caramelized Shallots & Peas

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.

Easy Prep
Calorie Smart

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

Total Time15 minutes
Prep Time5 minutes


serving amount

9 ounce

Chicken, Bacon, and Mozzarella Ravioli

(Contains Eggs, Milk, Wheat)

1 unit


1 unit


4 ounce


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


2 tablespoon


(Contains Milk)




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.


Medium Pot
Large Pan


Cook Ravioli & Prep

• 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.

Caramelize Shallot

• 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.

Make Sauce

• 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.

Finish & Serve

• 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.