Tuscan Chicken & Bacon Filled Ravioli
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Tuscan Chicken & Bacon Filled Ravioli

Tuscan Chicken & Bacon Filled Ravioli

with Peas & a Tomato Parmesan Cream Sauce

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.

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

2 unit


1 clove


1.5 ounce

Tomato Paste

1 tablespoon

Tuscan Heat Spice

9 ounce

Chicken, Bacon, and Mozzarella Ravioli

(Contains Eggs, Milk, Wheat)

2 tablespoon

Cream Cheese

(Contains Milk)

4 ounce


¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery



1 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat27 g
Saturated Fat15 g
Carbohydrate56 g
Sugar9 g
Dietary Fiber7 g
Protein24 g
Cholesterol105 mg
Sodium790 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



• 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.

Make Sauce

• 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.

Cook Ravioli

• 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.

Finish & Serve

• 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.