Tuscan Chicken & Bacon Filled Ravioli
with Peas & a Tomato Parmesan Cream Sauce
- Milk
We love pasta in all its forms, but there’s something extra-special about ravioli—especially when they’re stuffed with tender chicken, rich bacon, and melty mozz. Here, we toss the pasta pillows with green peas and a creamy, dreamy tomato Parmesan sauce. It’s all finished with extra Parm for good measure (hey, you can NEVER have too much cheese!) for a pasta-tively delicious meal that’s ready in just 15 minutes.
Ingredients
¼ cup
Parmesan Cheese
1 unit
Tomato Paste
4 ounce
Peas
2 tablespoon
Cream Cheese
(Contains: Milk)
1 clove
Garlic
9 ounce
Chicken, Bacon, and Mozzarella Ravioli
2 unit
Scallions
1 tablespoon
Tuscan Heat Spice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add scallion whites and garlic; cook, stirring occasionally, until slightly softened, 2-3 minutes. • Stir in tomato paste and half the Tuscan Heat Spice (all for 4 servings). • Slowly stir in 1 cup water (1½ cups for 4) until evenly combined. Reduce heat to medium. Simmer, stirring often, until sauce has thickened, 3-5 minutes. Season generously with salt and pepper. • Stir in cream cheese, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4) until melted and combined.
• Once water is boiling, gently add ravioli* to pot and reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. • In the last 2 minutes of cooking, add peas to pot. Cook until peas are bright green and tender. • Reserve ½ cup pasta cooking water, then drain ravioli and peas.
• Stir drained ravioli and peas into pan with sauce. If needed, add reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce. Season with salt and pepper. • Divide pasta between bowls. Sprinkle with scallion greens and remaining Parmesan and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The sauce was praised as amazing and hearty, though some found the overall dish too salty.
- Suggestions: Consider reducing salt in the sauce; balance saltiness with more cheese in the ravioli filling.
- Portions: Some felt there wasn't quite enough to go around.
Reviews from our home cooks
The ravioli filling was a bit dry, needed more bacon and cheese. The peas were good for texture, but the light sweetness didn't balance the saltiness of the sauce and parmesan.
This was very yummy. My only complaint is there wasn't enough.
Delicious. We would probably get it again in the future.
