CHICKEN AND SPINACH RAVIOLI
A delicious combination of chicken and spinach make a wonderful Italian meal. Make sure to have plenty of freshly grated Asiago cheese to top these ravioli.
Provided by JCBanks
Categories World Cuisine Recipes European Italian
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
- In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
- In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
- On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
- Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
- Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.
Nutrition Facts : Calories 621.3 calories, Carbohydrate 102.4 g, Cholesterol 147.8 mg, Fat 15.3 g, Fiber 7.4 g, Protein 19.7 g, SaturatedFat 6.8 g, Sodium 1345.8 mg, Sugar 16.7 g
SKILLET CHICKEN AND RAVIOLI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
- Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
- Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.
Nutrition Facts : Calories 457, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 121 milligrams, Sodium 537 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 44 grams
RAVIOLI CHICKEN CASSEROLE
"I threw this together one when I had to work late and my new in-laws stopped over for the first time," notes Stacie Knackmuhs of Decatur, Illinois.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Cook ravioli according to package directions; drain. In a greased 13x9-in. baking dish, layer the ravioli and chicken. Top with mushrooms, green pepper, onion and spaghetti sauce. , Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 265 calories, Fat 10g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 502mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.
HOMEMADE ROSEMARY CHICKEN RAVIOLI
I attended a pasta making class this winter and these were demonstrated. Wowww!! They are a lot of work but they make a ton and can be frozen or will keep in the fridge for up to 5 days.
Provided by startnover
Categories Chicken
Time 1h10m
Yield 1 batch
Number Of Ingredients 9
Steps:
- For filling, place all ingredients in a blender or food processor, blending into a paste. Add broth, milk, or cream as needed to moisten.
- Set aside.
- Blend the eggs, water, and oil.
- In a medium bowl place white flour and 1 c semolina.
- Make a well in the center and pour in egg mixture.
- Knead about 10 times adding flour and water as needed.
- It will be a very stiff dough.
- Wrap in plastic and let rest at least 30 minutes.
- Divide in fourths.
- Roll out to setting 5 on pasta maker and form sheets 25" by 5".
- You can hand roll the dough to these specifications as well.
- If you have a ravioli press place dough on top of forms, and place 1 or 2 tsp of filling into each ravioli. With no press put two balls of filling down the dough strip at a time.
- Brush water on edges and between filling balls.
- Place A strip of dough on top and seal according to your press.
- If by hand use a roller or by hand to seal sides and cut into ravioli.
- Let them dry at least 10 minutes.
- Cook in boiling water for 10 minutes.
- Serve w/ alfredo sauce recipe #123545 .
Nutrition Facts : Calories 1878.4, Fat 40.5, SaturatedFat 9.1, Cholesterol 740.8, Sodium 496.6, Carbohydrate 221.1, Fiber 10.3, Sugar 1.2, Protein 144.4
CHICKEN ALFREDO RAVIOLI BAKE RECIPE
I really enjoy this recipe. I couldn't find it when i wanted to make it again so I'm posting it here for safe keeping. It is from cdkitchen
Provided by trizzle
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F
- cut chicken into 1-inch pieces.
- Melt butter in 12-inch skillet until sizzling; add chicken pieces.
- Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes).
- Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.
- Spread 1/2 cup sauce into greased 13x9-inch baking dish.
- Arrange single layer of frozen cheese filled ravioli over sauce;
- drizzle 3/4 cup sauce evenly over ravioli.
- Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and half the mozzarella cheese.
- Repeat with remaining ingredients, except remaining mozzarella cheese and Parmesan cheese.
- Cover tightly with aluminum foil. Bake for 45 minutes. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.
CHICKEN ALFREDO RAVIOLI LASAGNA RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, heavy cream, grated parmesan cheese, salt, pepper, nutmeg, spinach ricotta ravioli, rotisserie chicken, shredded mozzarella cheese, fresh parsley
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a large sauté pan, melt the butter over medium heat. Add the garlic and sauté for 2-3 minutes, until softened.
- Add the heavy cream and Parmesan and stir to incorporate. Once the mixture comes to a low boil, reduce the heat to low and simmer for 10-15 minutes, until the sauce coats the back of a spoon. Season with salt, pepper, and nutmeg. Remove the sauce from the heat.
- Pour a thin layer of sauce in a the bottom of a 9x13-inch (23x33 cm) glass baking dish. Arrange 1 package of spinach ricotta ravioli over the sauce. Top with 1 cup of shredded chicken and ½ cup (50 g) of mozzarella cheese. Cover with more sauce.
- Arrange another package of ravioli over the first layer, and top with the remaining cup of shredded chicken and another ½ cup (50 g) of mozzarella. Top with more sauce. Add the last package of ravioli and cover with remaining sauce, making sure all the ravioli are covered. Top with the remaining cup of shredded mozzarella cheese.
- Cover the ravioli lasagna with foil and bake for 20 minutes. Uncover and cook for another 20 minutes, until the cheese is golden brown. Let cool for 10 minutes.
- Sprinkle with chopped parsley, then serve.
- Enjoy!
Nutrition Facts : Calories 915 calories, Carbohydrate 39 grams, Fat 75 grams, Fiber 0 grams, Protein 39 grams, Sugar 5 grams
BASIL CHICKEN RAVIOLI CARBONARA
Make this one-dish Italian-style skillet dinner--ready in 20 minutes--using Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso™ Recipe Starters™
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain ravioli as directed on package.
- In 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; cook 2 to 4 minutes, turning occasionally, until brown. Stir in cooking sauce, cooked ravioli and half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot.
- Sprinkle with bacon, cheese and basil.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 23.6 g, Cholesterol 103.7 mg, Fat 17.8 g, Fiber 1.8 g, Protein 35 g, SaturatedFat 6.8 g, Sodium 650.6 mg, Sugar 1.4 g
CHICKEN & RAVIOLI SKILLET
Scoop from our reviewers: This Chicken & Ravioli Skillet is mighty good and will be served again. (One even gave it an A+ in addition to a starred review.)
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Cook ravioli in boiling water in large deep skillet 5 min.; drain in colander.
- Meanwhile, dry skillet; spray with cooking spray. Add chicken and basil; cook and stir on medium-high heat 3 to 5 min. or until chicken is browned.
- Add pasta sauce and broccoli; mix well. Stir in ravioli. Bring to boil. Reduce heat to medium-low. Add cheese; simmer 5 min. or until broccoli is tender and cheese is melted, stirring frequently.
Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 115 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 41 g
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RAVIOLI WITH CHICKEN FILLING RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dinner
- To make Pasta: Sift the flour and salt into a large bowl; make a well in centre. Whisk together the eggs, oil and water; add gradually to the flour and combine until the mixture forms a ball. Knead on a floured surface for 5 minutes or until smooth and elastic. Transfer to an oiled bowl, cover with plastic wrap and set aside for 30 minutes.
- To make Filling: Place the chicken mince, ricotta or cottage cheese, livers, prosciutto, salami, Parmesan, egg, parsley, garlic, mixed spice and salt and pepper in a food processor. Process until finely chopped.
- To make Sauce: Heat the oil in a pan. Add the onion and garlic and stir over low heat until the onion is tender. Increase the heat, add undrained tomatoes, basil, herbs and salt and pepper. Bring to the boil, reduce heat and simmer for 15 minutes; remove from the heat.
- Roll out half the pasta dough until 1 mm (½5 inch) thick. Cut with a knife or fluted pastry wheel into 10 cm (4 inch) strips. Place teaspoons of filling at 5 cm (2 inch) intervals down one side of each strip. Whisk the extra egg yolk and water; brush along one side of the dough and between the filling. Fold the dough over the filling to meet the other side. Repeat with remaining filling and dough. Press edges of dough together firmly to seal. Cut between the mounds with a knife or a fluted pastry wheel. Cook in batches in a large pan of rapidly boiling water for 10 minutes. Reheat Sauce in a large pan. Add ravioli and stir until heated through. Garnish and serve.
HOMEMADE CHICKEN RAVIOLI RECIPE | A WICKED WHISK
From awickedwhisk.com
4.6/5 (19)Total Time 1 hr 10 minsCategory Main CourseCalories 357 per serving
- To make this Homemade Chicken Ravioli Recipe, start by making your homemade ravioli dough. On your clean counter top or a large cutting board, add your flour and salt and lightly mix with a fork to combine. Now, using your hand, made a well in the middle of the flour, almost so it looks like a volcano. Next, add your eggs, olive oil and water to the middle of the volcano and lightly whisk the eggs together a bit, doing your best not to let your eggs escape and break out of the volcano.
- While your dough is resting, make your Homemade Chicken Ravioli filling by adding one tablespoon olive oil and your ground chicken to a skillet and cook over medium high heat until no longer pink. While your chicken is cooking, add the garlic, carrot, celery and parsley to a blender or food processor and pulse to chop your ingredients. Add your chicken and any left over cooking liquid along with the parmesan, egg, ricotta cheese and seasonings. Pulse until all ingredients are mixed, scraping down the sides occasionally.
- Now comes the fun part! On your countertop or a large cutting board (glass cutting boards are the BEST!), unwrap your ravioli dough and tear off a chunk about the size of a tennis ball. Throw some flour down on your work surface and a little on the top of the dough you are about to roll out and then using a rolling pin, start rolling the dough out and away from you, back and forth and side to side until you have a rectangle type shape about 16 inches long and about 10 inches wide.
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