Chicken, Bacon & Mozzarella Ravioli
with Kale in a Creamy Garlic Parmesan Sauce
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Kale
1 tablespoon
Flour
(Contains Wheat)
1 teaspoon
Garlic Powder
2 tablespoon
Cream Cheese
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
9 ounce
Chicken, Bacon, and Mozzarella Ravioli
(Contains Eggs, Milk, Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
