Tuscan Chicken & Bacon Filled Ravioli

Name: Tuscan Chicken & Bacon Filled Ravioli with Peas & a Tomato Parmesan Cream Sauce
Yield: 2 servings
Ingredients: 1/4 cup Parmesan Cheese; 1 Tomato; 4 oz Frozen Peas; 2 tbsp Cream Cheese; 1 clove Garlic; 9 oz Chicken Breast, Bacon, and Mozzarella Ravioli; 2 unit Scallions; 1 tbsp Tuscan Heat Spice; tsp Salt, tsp; tsp Black Pepper, tsp

with Peas & a Tomato Parmesan Cream 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 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.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 cup Parmesan Cheese
1 Tomato
4 oz Frozen Peas
2 tbsp Cream Cheese
1 clove Garlic
9 oz Chicken Breast, Bacon, and Mozzarella Ravioli
2 unit Scallions
1 tbsp Tuscan Heat Spice
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 all produce.

Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.
2

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.
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.

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.
4

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.