Saucy Chicken Romesco Filled Ravioli
with Parmesan & a Lemony Panko topping
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.
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 teaspoon
Garlic Powder
1 unit
Roma Tomato
1 unit
Lemon
1 unit
Chicken Stock Concentrate
¼ cup
Panko Breadcrumbs
(Contains Wheat)
9 ounce
Chicken Romseco Ravioli
(Contains Eggs, Milk, Tree Nuts, Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
4 tablespoon
Cream Cheese
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
2 unit
Scallions
Not included in your delivery
1 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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).
• 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.
• 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.
• Divide pasta between bowls. Top with lemony panko and remaining Parmesan. Serve with remaining lemon wedges on the side.
