Saucy Chicken Romesco Filled Ravioli
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Saucy Chicken Romesco Filled Ravioli

Saucy Chicken Romesco Filled Ravioli

with Parmesan & a Lemony Panko topping

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.

Tree Nuts

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

1 teaspoon

Garlic Powder

1 unit

Roma Tomato

1 unit


1 unit

Chicken Stock Concentrate

¼ cup

Panko Breadcrumbs

(Contains Wheat)

9 ounce

Chicken Romseco Ravioli

(Contains Eggs, Milk, Tree Nuts, Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

4 tablespoon

Cream Cheese

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

2 unit


Not included in your delivery

1 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories670 kcal
Fat39 g
Saturated Fat23 g
Carbohydrate65 g
Sugar8 g
Dietary Fiber9 g
Protein23 g
Cholesterol130 mg
Sodium1090 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
Small Bowl



• 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.

Toast Panko

• 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.

Make Sauce

• 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).

Cook Pasta

• 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.

Toss Pasta

• 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.