Saucy Chicken Romesco Filled Ravioli
with Parmesan & a Lemony Panko topping
- Milk
- Wheat
We’re obsessed with romesco, a rich, smoky Catalonian sauce combining roasted peppers and tomatoes with almonds, garlic, paprika, and olive oil. This 15-minute dinner stars tender ravioli that are stuffed with chicken, romesco, and ricotta—but it doesn’t stop there. The pasta’s tossed in a rich tomato cream sauce, then topped with zesty panko and finished with a sprinkle of salty Parm for good measure. It doesn’t get much better than this, folks.
Ingredients
¼ cup
Parmesan Cheese
9 ounce
Chicken Romseco Ravioli
2 tablespoon
Sour Cream
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Zest and quarter lemon. Trim and thinly slice scallions, separating whites from greens. Dice tomato.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and half the garlic powder (you’ll use the rest in the next step); cook, stirring occasionally, until golden brown and toasted, 1-2 minutes more. • Stir in lemon zest and scallion greens, then immediately transfer to a small bowl. • Turn off heat; wipe out pan and let cool slightly off heat.
• Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites; cook until fragrant, 30 seconds. • Add tomato and cook until slightly softened, 1-2 minutes. • Stir in cream cheese, stock concentrate, sour cream, half the Parmesan (save the rest for serving), remaining garlic powder, juice from half the lemon, 1⁄3 cup water (2⁄3 cup for 4 servings), and a pinch of salt and pepper. Simmer until thickened slightly, 2-3 minutes. • Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4).
• Once water is boiling, add ravioli* to pot. Immediately reduce heat to low. Cook until tender and floating to the top, 3-4 minutes. • Reserve ¼ cup pasta cooking water, then drain.
• Stir drained ravioli into pan with sauce until thoroughly coated. (TIP: If needed, stir in reserved pasta cooking water a splash at a time until ravioli is coated in a creamy sauce.) Taste and season with salt and pepper.
• Divide pasta between bowls. Top with lemony panko and remaining Parmesan. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy, lemony sauce and smoky romesco filling, though some found it too tangy or rich 🍋.
- Ease of prep: Customers praised how quick and simple this dish was to make, with most finding it very beginner-friendly.
- Suggestions: Consider adding a veggie side like broccoli or salad; some wanted more sauce or ravioli for a heartier portion.
- Leftovers: Several noted it reheated well the next day, with some saying it tasted even better as leftovers.
- Texture: The crunchy panko topping was a hit, adding nice contrast to the creamy pasta.
Reviews from our home cooks
This was Meh'... the sauce was overly lemony and the lovely charred flavor typical of a romesco was non-existent. Without any other flavor the lemony sauce and consistency was just off and too heavy for the ravioli... it needs more romesco flavor a bit of sun-dried tomato, roasted pepper or wine for the sauce.
Overall, a bit plain. I liked the crunchy topping bits, and the extra squeeze of lemon juice really brightened it up. I wished there was a bit more sauce (it came out a bit thick, like a paste and I prefer to have something more saucy). The ravioli themselves were the disappointment and struck me as a bit bland.
Love this sauce and the ravioli has great chicken filling. Adding the fresh tomato on top makes the meal fresh. How aboutthat. Also panko topping is different and adds to the dish
Really good taste! The Romesco adds a fresh, new flavor that pairs well with the lemony Panko topping!
The panko breadcrumbs made this dish. I will never serve ravioli without panko again. The meal was good but not as richly flavored as hoped for. We added our own chicken to it, i call it 'man tax'.
The filling inside the ravioli is outstanding! And the sauce couldn't be better. The hint of lemon was super!
So good!! Not complicated! The only tricky part was making sure the sauce thickened enough but the ravioli was such a nice change from my usual ricotta stuffed versions. Savory and tiny bit smoky. I added lots of black pepper and extra lemon juice.
It had a lot of flavors and they mostly complimented each other. But the meal would be better with a simpler ravioli filling, especially since the sauce was so much.
Ravioli filling was meh but the sauce to cover it was great! Turned meh to yum.
The parmesan, panko, and lemony goodness somehow make this feel both light and indulgent!
