Creamy Parmesan Ravioli with Chicken, Bacon and Mushrooms

There’s something extra special about ravioli, especially when they’re stuffed with tender chicken, smoky bacon and melty mozzarella. In this recipe, we toss those pasta pillows with juicy tomatoes, earthy sautéed mushrooms and a heavenly Parmesan cream sauce. It’s a comforting, satisfying dish that comes together in no time.

Finish with a generous sprinkle of Parmesan cheese-because you can never have too much cheese. This pasta is positively delicious and perfect for a cozy weeknight dinner.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce Chicken, Bacon, and Mozzarella RavioliView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain and set aside.
2. While the ravioli cooks, heat a drizzle of oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook until golden and tender, about 4-5 minutes.
3. Add the minced shallot to the skillet and cook for 1 minute until fragrant.
4. Stir in the diced tomato and Italian seasoning. Cook for 2 minutes until the tomato softens slightly.
5. Reduce heat to low. Stir in the sour cream and grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of pasta cooking water.
6. Add the cooked ravioli to the skillet and gently toss to coat in the sauce. Serve immediately, topped with extra Parmesan if desired.

Recipe Tips

FAQ

Can I use frozen ravioli?

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

What can I substitute for sour cream?

You can use heavy cream or cream cheese thinned with a little milk 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.