Chicken & Bacon Filled Ravioli in Parmesan Cream Sauce

Name: Chicken & Bacon Filled Ravioli in Parmesan Cream Sauce with Tomato & Mushrooms
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 oz Mushroom; 1 unit Shallot; 1 Tomato; 1 tbsp Italian Seasoning; 4 tbsp Sour Cream; 1/4 cup Parmesan Cheese; 2 tsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper; 9 oz Chicken Breast, Bacon, and Mozzarella Ravioli

with Tomato & Mushrooms

By Recipe0 System

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 tomato, sautéed mushrooms, and a heavenly Parmesan cream sauce. It’s all finished with extra Parm for good measure (hey, you can NEVER have too much cheese). Pasta-tively delicious!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Mushroom
1 unit Shallot
1 Tomato
1 tbsp Italian Seasoning
4 tbsp Sour Cream
1/4 cup Parmesan Cheese
2 tsp Olive Oil
2 tbsp Butter
Salt
Black Pepper
9 oz Chicken Breast, Bacon, and Mozzarella Ravioli

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a medium pot of salted water to a boil. Wash and dry all produce.

Trim and thinly slice mushrooms. Halve, peel, and mince shallot. Dice tomato.
2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned and slightly crispy, 5-7 minutes.

Add shallot, half the Italian Seasoning (all for 4 servings), and 1 TBSP butter (2 TBSP for 4). Cook, stirring, until shallot is softened, 2-3 minutes.

Stir in tomato, then reduce heat to medium. Add sour cream, half the Parmesan (save the rest for serving), ¼ cup water (1⁄3 cup for 4), and 1 TBSP butter (2 TBSP for 4). Reduce heat to low and simmer until slightly thickened, 1-2 minutes more. Season with salt and pepper.
3

Once water is boiling, gently add ravioli* to pot. Reduce to a low simmer and cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. Reserve ¼ cup pasta cooking water, then drain.
4

Stir ravioli into pan with sauce. If needed, add reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Season with salt and pepper.

Divide between bowls, top with remaining Parmesan, and serve.

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