Chicken & Bacon Filled Ravioli

🥘 Ingredients

• black pepper
• butter
  1 tbsp
• button mushrooms
  8 oz
• chicken, bacon, and mozzarella ravioli
  8 oz
• italian seasoning
  1 tsp
• olive oil
  1 tbsp
• parmesan cheese
  ¼ cup
• roma tomato
  1 unit
• salt
• shallot
  1 unit
• sour cream
  ¼ cup
• water
  ¼ cup

🍳 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: 1 unit, roma tomato: 1 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 minutes . Add shallot, half the italian seasoning , and butter . Cook, stirring, until shallot is softened ⏱️ 2 minutes . Stir in tomato, then reduce heat to medium. Add sour cream , half the parmesan cheese , water , and butter. Reduce heat to low and simmer until slightly thickened ⏱️ 1 minutes . Season with salt and black pepper .

   olive oil: 1 tbsp, italian seasoning: 1 tsp, butter: 1 tbsp, sour cream: ¼ cup, parmesan cheese: ¼ cup, water: ¼ cup, salt, black 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 minutes . Reserve pasta cooking water, then drain.

   chicken, bacon, and mozzarella ravioli: 8 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.