Chicken Romesco Filled Ravioli
in a Creamy Garlic Sauce with Roasted Bell Pepper & Parmesan
We’re obsessed with romesco, a rich, smoky Catalonian sauce combining roasted peppers and tomatoes with almonds, garlic, paprika, and olive oil. This dinner stars tender ravoli that are stuffed with chicken and romesco—but it doesn’t stop there. The pasta’s tossed with roasted bell pepper in a rich sauce of butter, cream cheese, Parmesan, roasted garlic, and scallion. Each bowl’s topped with more Parm for salty, savory notes and chili flakes for a little heat. It doesn’t get much better than this, folks.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Bell Pepper
2 unit
Scallions
1 clove
Garlic
1 teaspoon
Italian Seasoning
9 ounce
Chicken Romseco Ravioli
(Contains Eggs, Milk, Tree Nuts, Wheat)
2 tablespoon
Cream Cheese
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Peel garlic. Trim and thinly slice scallions, separating whites from greens.
• Toss bell pepper on a baking sheet with a drizzle of olive oil, Italian Seasoning, salt, and pepper. • Place garlic clove in the center of a small piece of foil; drizzle with olive oil, salt, and pepper. Cinch into a packet and place on same sheet. • Roast on top rack until bell pepper is lightly charred and garlic is softened, 15-18 minutes. • Let cool slightly after removing from oven. Carefully transfer roasted garlic to a cutting board; mash with a fork.
• When bell pepper and garlic are almost done, gently add ravioli* to pot of boiling water. Immediately reduce to a low simmer. Cook until ravioli are tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain and set aside. • Melt 1 TBSP butter (2 TBSP for 4 servings) in empty pot over medium-high heat. Add mashed garlic, scallion whites, sour cream, cream cheese, half the Parmesan (save the rest for serving), and ¼ cup reserved pasta cooking water; whisk or stir until combined and creamy. • Stir in roasted bell pepper and season with salt, pepper, and a pinch of chili flakes. Simmer until sauce is slightly thickened, 1-2 minutes.
• Gently stir ravioli into pot with sauce. Season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until ravioli are thoroughly coated in sauce. • Divide between bowls and top with scallion greens, remaining Parmesan, and chili flakes if desired. Serve.
