Chicken and Cheese ravioli

Ingredients

• 6 slicesbacon
• 907 g (2 lb)chicken and cheese ravioli
• 710 ml (3 cups)double cream
• 100 g (1 cup)grated Parmesan
• 1 clovegarlic
• 1/2 tspsalt
• 1/8 tsppepper

Instructions

1. 1

   Crisp the bacon

   Add the chopped bacon to a skillet and set it over medium-high heat. Cook until crisp.

2. 2

   Add the garlic

   Stir in the minced garlic and cook for a few seconds, just until fragrant.

3. 3

   Make the sauce

   Pour in the double cream and bring it to a simmer. Remove the pan from the heat and stir in the grated Parmesan.

4. 4

   Cook the ravioli

   Boil the chicken and cheese ravioli in a pot of salted water according to the packet instructions, then drain in a colander.

5. 5

   Combine and serve

   Add the cooked ravioli to the cream sauce and serve straight away.

What is chicken and cheese ravioli?

Ravioli are filled pasta parcels associated with Italian cooking; this version combines chicken and cheese in the filling. Here, they are paired with a creamy Parmesan sauce, garlic and bacon for a filling, savoury meal.

The method keeps the pasta and sauce preparation separate until the end. That makes it easier to cook the ravioli to the packet’s timing and coat it gently without breaking the parcels.

Nutrition and macros by portion

The nutrition label shows one serving as written: 661 calories, 31g protein, 63g carbs, 31g fat.

The ravioli provide most of the carbohydrates, while the cream, bacon and Parmesan contribute much of the fat. Chicken in the filling, along with the bacon, cream and cheese, contributes protein. Serve with a generous side of vegetables or salad to add freshness and balance the plate.

Choosing the ingredients

Ravioli: Use chicken and cheese ravioli, as specified, and check the packet for cooking time since fresh and chilled varieties can differ.

Parmesan: Grated Parmesan melts into the warm cream and adds a savoury edge. Take the pan off the heat before stirring it in, as the method directs.

Building the sauce

Bacon first: Cooking the chopped bacon until crisp gives it a firmer texture that stands up against the soft pasta and sauce.

Garlic next: Add the minced garlic only after the bacon is cooked and stir it briefly until fragrant. A few seconds is enough to flavour the pan without letting it burn.

Cream and cheese: Bring the cream to a simmer, then remove the skillet from the heat before adding Parmesan. This helps keep the sauce smooth rather than overheating the cheese.

Cooking the ravioli

Packet timing: Follow the instructions for your particular ravioli and check a parcel near the end of the suggested cooking time. It should be tender while still holding its shape.

Gentle draining: Use a colander and avoid shaking the ravioli roughly, since filled pasta can split when handled hard.

Getting the texture right

Sauce consistency: The cream and Parmesan make a coating sauce rather than a dry topping. If it thickens while you finish cooking the pasta, combine everything promptly and serve.

Final toss: Fold the cooked ravioli into the sauce carefully so the filling stays enclosed and each parcel gets coated.

Serving the dish

Serve immediately while the sauce is warm and fluid. A simple green salad or steamed vegetables make a fresh contrast to the creamy pasta.

Because the sauce is rich, a modest portion alongside vegetables can make the meal feel more balanced without changing the recipe itself.

Recipe notes & tips

• Chop the bacon evenly so the pieces cook at a similar rate.
• Have the garlic and grated Parmesan ready before you start making the sauce.
• Use the packet directions for the ravioli rather than relying on a fixed cooking time.
• Take the skillet off the heat before mixing in the Parmesan.
• Drain the ravioli carefully to avoid tearing the filled pasta.
• Combine the ravioli and sauce just before serving.

Variations

• Add greens: Fold in a handful of spinach at the end and let it wilt in the warm sauce.
• Use black pepper: Add a little extra pepper at the table for a sharper finish.
• Try another filled pasta: Use a different chicken-filled ravioli if chicken and cheese is unavailable.
• Add herbs: Scatter chopped parsley over the finished dish for a fresh note.
• Serve with vegetables: Pair the pasta with steamed broccoli or a green salad.

Common mistakes to avoid

• Overcooking the bacon: Keep an eye on it and stop when crisp so it does not become bitter.
• Burning the garlic: Stir it for only a few seconds after adding it to the hot skillet.
• Boiling the cream hard: Bring it just to a simmer to avoid an overly reduced sauce.
• Adding Parmesan over high heat: Remove the pan from the heat first for a smoother sauce.
• Cooking by guesswork: Check the ravioli packet and follow its timing so the pasta stays intact.
• Tossing roughly: Fold the ravioli into the sauce gently to prevent the parcels from splitting.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan over low heat, stirring carefully; add a small splash of cream or water if the sauce has thickened.

Frequently asked questions