Saucy Chicken Romesco Filled Ravioli

Name: Saucy Chicken Romesco Filled Ravioli with Parmesan & a Lemony Panko topping
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 cup Parmesan Cheese; 9 oz Chicken Romseco Ravioli; 2 tbsp Sour Cream; 4 tbsp Cream Cheese; 1 unit Chicken Stock Concentrate; 1 Lemon; 1 Tomato; 1/4 cup Breadcrumbs; 2 unit Scallions; 1 tsp Garlic Powder; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Olive Oil, tsp; 2 tbsp Butter, tbsp

with Parmesan & a Lemony Panko topping

By Recipe0 System

We’re obsessed with romesco, a rich, smoky Catalonian sauce combining roasted peppers and tomatoes with almonds, garlic, paprika, and olive oil. This 15-minute dinner stars tender ravioli that are stuffed with chicken, romesco, and ricotta—but it doesn’t stop there. The pasta’s tossed in a rich tomato cream sauce, then topped with zesty panko and finished with a sprinkle of salty Parm for good measure. It doesn’t get much better than this, folks.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 cup Parmesan Cheese
9 oz Chicken Romseco Ravioli
2 tbsp Sour Cream
4 tbsp Cream Cheese
1 unit Chicken Stock Concentrate
1 Lemon
1 Tomato
1/4 cup Breadcrumbs
2 unit Scallions
1 tsp Garlic Powder
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Olive Oil, tsp
2 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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

Zest and quarter lemon. Trim and thinly slice scallions, separating whites from greens. Dice tomato.
2

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and half the garlic powder (you’ll use the rest in the next step); cook, stirring occasionally, until golden brown and toasted, 1-2 minutes more.

Stir in lemon zest and scallion greens, then immediately transfer to a small bowl.

Turn off heat; wipe out pan and let cool slightly off heat.
3

Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites; cook until fragrant, 30 seconds.

Add tomato and cook until slightly softened, 1-2 minutes.

Stir in cream cheese, stock concentrate, sour cream, half the Parmesan (save the rest for serving), remaining garlic powder, juice from half the lemon, 1⁄3 cup water (2⁄3 cup for 4 servings), and a pinch of salt and pepper. Simmer until thickened slightly, 2-3 minutes.

Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4).
4

Once water is boiling, add ravioli* to pot. Immediately reduce heat to low. Cook until tender and floating to the top, 3-4 minutes.

Reserve ¼ cup pasta cooking water, then drain.
5

Stir drained ravioli into pan with sauce until thoroughly coated. (TIP: If needed, stir in reserved pasta cooking water a splash at a time until ravioli is coated in a creamy sauce.) Taste and season with salt and pepper.
6

Divide pasta between bowls. Top with lemony panko and remaining Parmesan. Serve with remaining lemon wedges on the side.

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