Chicken, Bacon & Mozzarella Ravioli

Name: Chicken, Bacon & Mozzarella Ravioli with Kale in a Creamy Garlic Parmesan Sauce
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 cup Parmesan Cheese; 4 oz Kale; 2 tbsp Cream Cheese; 9 oz Chicken Breast, Bacon, and Mozzarella Ravioli; 1 tsp Red Pepper Flakes; 1 tbsp All-Purpose Flour; 1 tsp Garlic Powder; tsp Salt, tsp; tsp Black Pepper, tsp

with Kale in a Creamy Garlic Parmesan Sauce

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 tender pasta pillows with sautéed kale and a heavenly sauce of cream cheese, Parmesan, garlic powder, and butter. It’s all finished with extra Parmesan for good measure (we can NEVER have too much cheese), plus a pinch of chili flakes if you like things spicy. Pasta-tively delicious!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 cup Parmesan Cheese
4 oz Kale
2 tbsp Cream Cheese
9 oz Chicken Breast, Bacon, and Mozzarella Ravioli
1 tsp Red Pepper Flakes
1 tbsp All-Purpose Flour
1 tsp Garlic Powder
tsp Salt, tsp
tsp Black Pepper, tsp

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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 produce.

Remove and discard any large ribs from kale.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add half the kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan.

4 SERVINGS: Use all of the kale.

TIP: Add a splash of water if needed to help the kale soften.
2

Melt 1 TBSP butter in same pan over medium heat. Add flour and garlic powder; cook, stirring, until golden brown and fragrant, 1 minute.

Whisk in cream cheese and ¾ cup water. Bring to a simmer and cook until thickened, 2-3 minutes.

Reduce heat to low and stir in half the Parmesan (save the rest for serving), 1 TBSP butter, and a pinch of chili flakes to taste. Season with salt and pepper.

4 SERVINGS: Use 2 TBSP butter and 1½ cups water. Stir in another 2 TBSP butter with the Parmesan.
3

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. Reserve ½ cup pasta cooking water, then drain.
4

Stir ravioli and kale into pan with sauce until thoroughly coated, stirring in splashes of reserved pasta cooking water if needed. Season with salt and pepper.

Divide ravioli between bowls. Top with remaining Parmesan and a pinch of chili flakes if desired. Serve.

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