Italian · Serves 2
with Caramelized Shallots & Peas
Ravioli are one of our favorite pastas because they pack a punch—and these ones are packed with chicken AND bacon. That’s double the (meaty) trouble, double the fun. For the sauce, our chefs made a delicious cream elixir with peas and caramelized shallot. A squeeze of lemon on top adds a dash of zesty flavor to this creamy meal that comes together in just 15 minutes.
Bring a medium pot of salted water to a boil (use a large pot for 4 servings). Once boiling, gently add ravioli to pot. Reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve 1½ cups pasta cooking water (2 cups for 4), then drain. TIP: Toss ravioli with a large drizzle of olive oil after draining to keep from sticking.
Meanwhile, wash and dry produce. Halve, peel, and thinly slice shallot. Quarter lemon.
Heat a drizzle of oil in a large pan over medium-high heat. Add shallot; season with salt and pepper. Cook, stirring frequently, until softened and lightly browned, 4-6 minutes.
Add a splash of plain water and ¼ tsp sugar (½ tsp for 4 servings). Cook, stirring, until shallot is caramelized and jammy, 1-2 minutes more.
Reduce heat under pan with shallot to medium. Stir in peas, cheese roux, stock concentrate, and 1 cup reserved pasta cooking water (1½ cups for 4 servings). (TIP: Ladle pasta cooking water straight from the pot if pasta isn’t finished cooking yet.) Cook, whisking frequently, until sauce has slightly thickened and peas are warmed through, 2-3 minutes.
Reduce heat to medium low; whisk in cream cheese and 2 TBSP butter (4 TBSP for 4) until melted and combined. Season with salt and pepper to taste.
Add drained ravioli to pan with sauce; gently toss until thoroughly coated. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
Divide ravioli between plates; top with a squeeze of lemon juice. Serve with remaining lemon wedges on the side.
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