Name:

HF Chicken & Bacon Ravioli w/Mushrooms

Description

Plus parmesan cream sauce & tomato

serves 2 or 4

prep time 5 minutes

cook time 20 minutes

Ingredients
4 oz button mushrooms (8 oz for 4 servings)
1 shallot (2 shallots for 4)
1 roma tomato (2 for 4)
1 TBSP Italian Seasoning
4 TBSP sour cream (8 TBSP for 4)
1/4 cup parmeasan cheese (1/2 cup for 4)
9 oz chicken bacon and mozzarella ravioli (18 oz for 4)

Instructions
1. Prep
Bring a medium pot of salted water ot a boil. Wash and dry produce.
Trim and thinly slice mushrooms. Halve, peel, and mince shallot, dice tomato.
2. Make Sauce.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Ass mushrooms; cook, stirring occasioally, until lightly browned and slightly crispy, 5-7 minutes.
Add shallot, half the Italian Seasoning (all for 4 servings), and 1 TBSP butter (2 TBSP for 4). Cook, stirring, until shallot is softened, 2-3 minutes.
Stir in tomato, then reduce heat to medium. Add sour cream, half the parmesan (save the rest for serving), 1/4 cup cup water (1/3 cup for 4), and 1 TBSP butter (2 TBSP for 4). Reduce heat to low and simmer until slightly thickened, 1-2 minutes more. Season with salt and pepper.
3. Cook Ravioli
Once water is boiling, gently ass ravioli to pot. Reduce to a low simmer and cook, stirring occsionally, until aldente and flating to the top, 3-4 minutes.
Reserve 1/4 cup pasta cooking water, then drain.
4. Finish & Serve
Stir in drained ravili into pan with sauce, if needed add reserved pasta cooking water a splash at a time until past is coasted in a creamy sauce. Season with salt and pepper.
Divide ravili between bowls. Top with reamaining parmesan and serve.

Length

25

Calories

610

Servings

2

Date Created

Created By

Jade Smidt

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