Chicken & Bacon Filled Ravioli

🥘 Ingredients

• Chicken, Bacon, and Mozzarella Ravioli
  18 oz
• Italian seasoning
  1 tbsp
• Parmesan cheese
  ½ cup
• Roma tomato
  2 unit
• butter
  4 tbsp
• button mushrooms
  8 oz
• olive oil
  2 tsp
• pepper
• salt
• shallot
  2 unit
• sour cream
  1/2 c

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice button mushrooms . Halve, peel, and mince shallot . Dice Roma tomato .

   button mushrooms: 8 oz, shallot: 2 unit, Roma tomato: 2 unit
2. 

   2

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned and slightly crispy, ⏱️ 5-7 minutes . Add shallot, half the Italian seasoning (all for 4 servings), and butter (1 TBSP; 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 cheese (save the rest for serving), ¼ 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 .

   olive oil: 2 tsp, Italian seasoning: 1 tbsp, butter: 4 tbsp, sour cream: 1/2 c, Parmesan cheese: ½ cup, salt, pepper
3. 

   3

   Once water is boiling, gently add Chicken, Bacon, and Mozzarella Ravioli * to pot. Reduce to a low simmer and cook, stirring occasionally, until al dente and floating to the top, ⏱️ 3-4 minutes . Reserve ¼ cup pasta cooking water, then drain.

   Chicken, Bacon, and Mozzarella Ravioli: 18 oz
4. 

   4

   Stir ravioli into pan with sauce. If needed, add reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Season with salt and pepper. Divide between bowls, top with remaining Parmesan, and serve.