Creamy Chicken Romesco Ravioli with Roasted Bell Pepper and Parmesan

This dish takes inspiration from romesco, a rich Catalonian sauce made with roasted peppers, tomatoes, almonds, garlic and paprika. Here, we stuff tender ravioli with chicken and romesco for a burst of smoky flavor in every bite.

The ravioli is tossed with roasted bell pepper in a luscious sauce of butter, cream cheese, Parmesan, roasted garlic and scallions. Finished with extra Parmesan and a sprinkle of chili flakes, this creamy pasta is pure comfort.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Chicken Romseco RavioliView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook the chicken romesco ravioli according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, thinly slice the bell pepper into strips. Mince the garlic. Slice the scallions, separating white and green parts.
3. In a large skillet over medium heat, add a drizzle of oil. Cook the bell pepper strips for 4-5 minutes until softened and lightly charred. Add the minced garlic and white parts of scallion; cook 1 minute until fragrant.
4. Reduce heat to low. Stir in the cream cheese, sour cream and 1/4 cup of the reserved pasta water. Whisk until smooth and creamy. Add the Italian seasoning, salt and pepper to taste.
5. Add the cooked ravioli to the skillet and toss gently to coat in the sauce. If needed, add more pasta water to reach desired consistency.
6. Serve the ravioli in bowls. Top with grated Parmesan, sliced green scallion tops and a sprinkle of chili flakes.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, adding a minute or two extra if needed.

What can I substitute for cream cheese?

You can use mascarpone or an additional 2 tablespoons of sour cream for a similar creamy texture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.