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
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
MAMA'S OLD FASHIONED RAVIOLI
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h30m
Yield 4 to 8 servings
Number Of Ingredients 15
Steps:
- Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with garlic, whiskey, and salt. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken to a bowl and chill, covered, 20 minutes.
- Bring a large pot of salted water to a boil and cook spinach for 30 seconds. Drop the spinach into a bowl of ice water to stop the cooking, then drain well. In the bowl of a food processor, combine the spinach, onion, parsley, and basil. Cut the chicken into pieces and add them. Pulse until the ingredients are finely ground. Put this mixture into a bowl and add the eggs, breadcrumbs, and Parmesan and season with salt and pepper. Mix well, cover, and refrigerate for 1 hour.
- To form the ravioli, drop 1 tablespoon chicken mixture in the center of a wonton wrapper. Dip a pastry brush or your finger in water and lightly wet the edges of the wrapper. Top with another wrapper and press the ravioli closed. Repeat until all the filling is used. Cover with a damp towel until you are ready to cook.
- Bring a large pot of salted water to a boil. Carefully drop in the ravioli in batches to avoid crowding the pot. Cook until the ravioli rise to the surface, about 3 to 5 minutes. Drain well.
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
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)
Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time.
Provided by Dee514
Categories Veal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
- Remove garlic and let meat mixture cool.
- Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
- Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
- When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
- MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
- Place flour mixture on a board, making a well in the center of the flour.
- Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
- Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
- Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
- Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
- FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
- When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
- Using your fingers, gently press dough between each dab of filling to seal it.
- Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
- DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
- COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
- Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
- Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
- Serve hot.
Nutrition Facts : Calories 1765.9, Fat 105.8, SaturatedFat 53.8, Cholesterol 793.5, Sodium 2679.3, Carbohydrate 89.4, Fiber 2.9, Sugar 2.7, Protein 108.6
CHICKEN AND SPINACH RAVIOLI
Homemade ravioli is nothing short of heaven. In a perfect world, I would lovingly make my pasta dough from scratch while listening to Italian music and drinking a glass of wine. My reality, however, is quite a bit different-and that's totally okay. Why? I can still make homemade ravioli and look like the superstar that I am by using a shortcut that no one needs to know about. . . wonton wrappers! Perfectly suited for ravioli, wonton wrappers are sold in both squares and rounds. Use whichever shape you prefer. The filling is creamy, cheesy and packed with spinach and chicken, making it a hearty meal. Top them with a drizzle of olive oil and a sprinkling of Parmesan cheese or, as my kids prefer, with your favorite pasta sauce. Mangiamo!
Provided by Trish Rosenquist
Categories Chicken
Number Of Ingredients 8
Steps:
- Heat the olive oil in a medium skillet over medium heat. Add the spinach and cook, stirring frequently, until the spinach has wilted, about 2 to 3 minutes. Remove the spinach and let cool for several minutes. Once cool enough to handle, roughly chop it. Then, set aside.
- Fill a large pot with water and bring to a boil. Salt the water to taste.
- Combine the diced chicken, ricotta, Parmesan and 1 egg in a medium bowl. Add the salt and pepper to taste. Stir in the chopped spinach until it's thoroughly combined.
- Lay the wonton wrappers on a dry, flat surface. Spoon 1 to 2 teaspoons (5 to 10 g) of the filling onto the center of each wrapper. Using a pastry brush, brush the other beaten egg onto the exposed surface of the wonton wrapper, around the filling. Use the egg sparingly-one egg is MORE than enough for the job.
- Lay another wrapper on top of the exposed filling. Starting at the center, gently press the top wrapper around the base of the filling, smoothing out to the edges of the wrapper. Be sure to eliminate any air bubbles. Repeat until all filling or wrappers have been used.
- Drop four or five ravioli at a time into the salted boiling water. Cook for 3 to 4 minutes before removing with a slotted spoon.
- Serve with your favorite pasta sauce or olive oil and Parmesan cheese.
EASY SPINACH RAVIOLI BAKE
Refrigerated ravioli is layered with a creamy, Alfredo style sauce, fresh spinach, pesto and shredded cheese in this hearty pasta bake the whole family will love.
Provided by Danelle
Categories Main Dishes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish.
- In a medium bowl, stir together chopped spinach and pesto. In another medium bowl, combine Alfredo sauce and chicken broth.
- Spread a thin layer of sauce in the bottom of the prepared pan. Top with half the ravioli, half of the remaining Alfredo sauce, half of the spinach and half of the cheese. Repeat once. Top with Parmesan cheese.
- Cover and bake for 25-30 minutes, or until bubbly. Uncover and bake 5-10 minutes more, or until cheese is melted and golden.
WHAT SAUCE TO SERVE WITH SPINACH RAVIOLI?
Steps:
- Prepare the Spinach Ravioli.
- Prepare your sauce.
- Enjoy your meal!
BAKED RAVIOLI WITH CHICKEN AND BROCCOLI
Super easy and full of flavor! Make ahead and bake when ready to serve. The best part, you don't have to boil the ravioli ahead of time, it cooks while it bakes. Use whatever ravioli you like, cheese, spinach, or mixed veggie work great!
Provided by Angela Allison
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Heat olive oil in large skillet over medium high heat. Add diced chicken and cook until slightly browned (about 5-6 minutes). Add in the broccoli florets, garlic, and salt. Cook until broccoli has softened slightly, about 2-3 minutes. Remove chicken and broccoli from skillet and set aside.
- In the same skillet, melt the butter over medium heat. Whisk the flour into the butter and cook until the mixture is golden, about 2-3 minutes. Gradually whisk in the milk and bring the mixture to a simmer then stir in 1 cup of mozzarella and all of the parmesan. Let simmer until the cheese has melted and sauce has thickened. Add in the chicken and broccoli mixture. Season with salt and pepper to taste.
- Spread a thin layer of sauce onto the bottom of a 9 x 13 inch baking pan coated with cooking spray. Lay half of the ravioli in a single layer (overlapping slightly if necessary) on the bottom of the baking dish, then top with half of the remaining sauce. Repeat with remaining ravioli and remaining sauce. Top with remaining 1/2 cup of mozzarella cheese and bake 25-30 minutes until sauce is bubbly and ravioli are tender.
- If you want a golden top to your dish, broil for 2-3 minutes on high. Let dish sit for 5 minutes before serving. Garnish with basil leaves, optional.
Nutrition Facts : Calories 578 kcal, Carbohydrate 51 g, Protein 30 g, Fat 28 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 115 mg, Sodium 945 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving
RAVIOLI WITH CHICKEN AND SPINACH
Steps:
- Chop Shallot and Garlic.Rinse Spinach. Slice mushrooms
- Bring water to boil and add a couple Tablespoons of Salt
- Just before the water starts to boil. Sauté the Shallot and Garlic with 1/2 teaspoon sea salt in 1 Tablespoon Olive Oil
- Place Ravioli in boiling water and cook according to package. Minus one minute. So if the package says to cook for 5 minutes only cook for 4 minutes. The additional minute will be cooked with the Shallot and Garlic.
- Add the Mushrooms and Chicken with the Shallot and Garlic
- Sauté for 3 or 4 minutes until they cooked to your desired firmness If you want some spice add the Crushed Red Pepper. If you don't want it spicy skip this step. Cook for 1 minute
- Add the cooked Ravioli.
- Add 1 1/2 cup of the water from the Ravioli. Toss Gently with the mushrooms
- Cook gently stirring for one to two Minutes and add 1 ounce of the cheese to the mixture. This will thicken and make a great sauce.
- Add spinach and stir in gently into the Ravioli/mushroom mixture.
- Add some black pepper and salt to taste
- Enjoy!!!!
Nutrition Facts : Calories 782 kcal, Carbohydrate 72 g, Protein 54 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 158 mg, Sodium 1866 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
SPINACH RAVIOLI WITH CHICKEN AND CHEESE FILLING
Homemade goodness and gourmet taste! This recipe works great in those perogy maker molds. Serve these with your favourite pasta sauce, tomato or alfredo work well. (This recipe was created for RSC number 6)
Provided by Pamela
Categories Spinach
Time 1h
Yield 48 Ravioli, 12 serving(s)
Number Of Ingredients 17
Steps:
- For the dough:.
- Cook as directed on package, or until leaves are soft.
- Drain well and remove all extra water.
- Add drained spinach, eggs, oil, and salt into a blender.
- Mix milk powder with water and add to blender.
- Cover and blend on medium speed until smooth.
- Measure flour into a large bowl.
- Add spinach mixture and mix well by hand.
- Dough should be easy to work with and not stick to your hands, (if too dry add water, if too wet add flour).
- Gather dough into a ball.
- Knead on floured surface until smooth and elastic, about five minutes.
- Let rest 10 minutes.
- For filling:.
- Scramble fry the chicken with the spices until chicken is white.
- Remove from heat and add cheese.
- Add egg and mix well.
- To assemble ravioli.
- Divide dough in half and roll out dough 1/4 inch thick.
- Using a round cookie cutter (or drinking glass) cut dough into circles.
- Place a spoonful of filling in each circle, then fold over to form a half circle and press the edges together with the fingers.
- The edges should be free of filling.
- Be sure the edges are sealed well to prevent the filling from running out.
- Repeat for each ravioli.
- When all ravioli are made, cook in boiling water for 15-20 minutes until cooked through, (The cooking period will depend upon the size you made it, the thickness of the dough and the filling)
- Stir to separate them and to prevent them from sticking to the bottom of the pot.
- Drain and rinse well.
- Serve with your favourite pasta sauce.
Nutrition Facts : Calories 171.9, Fat 5.3, SaturatedFat 1.4, Cholesterol 72.4, Sodium 330.9, Carbohydrate 19.4, Fiber 1.5, Sugar 0.5, Protein 11.2
CREAMY CHICKEN WITH RAVIOLI AND SPINACH
A delicious and easy weeknight supper recipe of creamy chicken with ravioli and spinach.
Provided by Sam Linsell
Number Of Ingredients 14
Steps:
- Bring a large pot of salty water to a boil.
- Heat a large skillet with a few tablespoons of olive oil and fry the onion until softened for about 5 minutes. Add the crushed garlic and cook for a further 30 seconds. Add a knob of butter and when it's bubbling, add the chicken and fry until golden.
- Add the flour and cook for about a minute or two then add the wine to deglaze the pan, scraping any bits that got stuck on the pan. Add the stock in 2 parts and cook until the sauce has thickened (about 3 minutes).
- Add the cream, Dijon mustard and chopped tomato and season with salt and a generous few grinds of black pepper. Allow the sauce to cook for a minute or two then add the chopped basil. Once that's in, add the spinach and stir through to wilt.
- Start cooking your ravioli by dropping each piece individually in the boiling water to ensure the pasta stays separated. It will take about 3 minutes to cook if it is fresh. I highly recommend timing the cooking of the pasta once the sauce has been made so that it can be added directly to the pan after it has been drained. It's ok if a little of the pasta water carries into the pan.
- Stir gently to combine and serve immediately with freshly grated Parmesan.
CHICKEN SAUSAGE & SPINACH RICOTTA RAVIOLI WITH GRAPE TOMATOES & LEMON
Mamma mia! Here's some perfect pasta prepared at pronto speed. The sauce starts with tomato and chicken sausage that cook up quickly in the pan. Once you've got your water boiling for the pasta, in go the ravioli, which become al dente in a flash since they're fresh. After that, all you gotta do is finish the creamy sauce and it's buon appetito!
Provided by HelloFresh
Categories main course
Time 20m
Number Of Ingredients 12
Steps:
- • Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve tomatoes. Quarter lemon.
- • Heat a large drizzle of oil in a large pan over medium-high heat. Add sausage*, scallion whites, and Italian Seasoning. Cook, breaking up meat into pieces, until sausage is browned and scallions are softened, 3-5 minutes (the sausage will finish cooking in step 4). • Stir in tomato and cook until just softened, 1-2 minutes. Turn off heat.
- • Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.
- • Stir stock concentrate, a squeeze of lemon juice, and a small splash of reserved pasta cooking water into pan with sausage mixture. Cook over low heat, scraping up any browned bits from bottom of pan, until sausage is cooked through, 1-2 minutes more. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until sauce reaches a creamy consistency.
- • Gently stir drained ravioli into pan with sauce. Season with salt, pepper, and lemon juice to taste.
- • Divide pasta between plates or bowls. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.
Nutrition Facts : Calories 750 kcal, Fat 39 g, SaturatedFat 16 g, Carbohydrate 63 g, Sugar 8 g, Protein 38 g, Fiber 10 g, Cholesterol 220 mg, Sodium 1880 mg
CHICKEN AND SPINACH PALEO RAVIOLI RECIPE - (4.7/5)
Provided by á-2386
Number Of Ingredients 23
Steps:
- Cut ends of squash off and slice down the middle so you have two halves. Using the narrowest setting on your mandolin, slice the squash into long, flat strips. You'll end with around 70 or so strips. In a large pan, heat oil over medium heat. Add onion and a pinch of salt and saute for about 5 minutes, until nearly translucent. Add garlic and saute until fragrant. Add ground chicken to onion and garlic and saute until chicken is cooked all the way through. Squeeze all the excess water out of the spinach, then ad chicken, spinach, salt, pepper, and mascarpone to a food processor or blender and puree until mixture reaches desired consistency. Assemble the ravioli by just barely overlapping two strips of squash (pictured above). Do the same over the middle of the first two strips, but perpendicular, creating a cross or "t" shape. Spoon filling in the center of the cross, then bring the ends of the strips together, overlapping each other. If that doesn't make sense, just see the picture above. Secure with a toothpick. Before serving, steam raviolis for about 4 minutes, or until squash is tender and inside is warm. Top with Caulif-redo or sauce of your choice.
More about "chicken and spinach ravioli food"
CHICKEN RAVIOLI WITH MUSHROOM SAUCE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 8Total Time 1 hr 30 minsCategory Dinner
- Coarsely chop the chicken and put in a food processor with the spring onions, then process until finely minced (ground). Add the egg white and process until smooth. Transfer the mixture to a medium bowl, cover with plastic wrap and refrigerate for 1 hour.
- Use a wooden spoon to gradually stir the cream into the chicken mixture until evenly incorporated. Season well with salt and pepper.
- Working quickly and in batches, place 5–6 won ton wrappers on a work surface and place 2 teaspoons of mixture on the centre of each. Brush the edges of the wrappers lightly with a little of the egg yolk, cover each with another wrapper, then firmly press the edges together to enclose the filling. Repeat with the remaining wrappers and filling. Use a round 7 cm (2¾ inch) cutter to cut the ravioli into discs. Place on a tray lined with non-stick baking paper, with baking paper separating each layer.Cover with plastic wrap and refrigerate until needed.
- To make the mushroom sauce, melt the butter and oil in a large frying pan over high heat until foaming. Add the mushrooms and cook, stirring often, for 3–4 minutes or until tender and browned. Stir in the brandy and cook for 30 seconds. Stir in the cream, stock, lemon juice and chives and bring to a simmer. Simmer for 2 minutes or until thickened slightly. Taste and season with salt and pepper. Remove from the heat, cover and set aside.
10 BEST RECIPES THAT START WITH FROZEN RAVIOLI | ALLRECIPES
From allrecipes.com
Author Carl HansonEstimated Reading Time 6 mins
10 BEST CHICKEN WITH CHEESE RAVIOLI RECIPES - YUMMLY
From yummly.com
ORGANIC SPINACH & CHEESE RAVIOLI WITH LEMON THYME CHICKEN
From pastaprima.com
Cuisine ItalianCategory EntreeServings 4Total Time 45 mins
- Heat butter in a large skillet on medium. Season chicken pieces generously with salt and lemon pepper. Add garlic, shallots and the chicken pieces, spreading them out. Do not stir. Allow the ingredients to brown.
- Once lightly browned, use tongs to flip pieces. Brown the second side. When pieces are browned on both sides, and just cooked through, remove to a paper towel lined plate.
- Deglaze the pan with white wine. Use a wooden spoon to scrape the browned bits from the bottom of the pan. Turn heat to high and reduce wine to about half. Reduce heat to medium and add the remaining ingredients. Reduce the sauce and cook until it thickens. Add more parmesan if necessary.
CHICKEN SAUSAGE & SPINACH RAVIOLI - RECIPES | PAMPERED ...
From pamperedchef.com
5/5 (6)Servings 4
- Cook the ravioli according to the package directions in the 5.25-qt. (5-L) Nonstick Stock Pot. (Don't drain the water.)Use the Quick Slice to cut the chicken sausages.When the pasta is almost done, melt the butter in the 12" (30-cm) Stainless Steel Nonstick Skillet over medium heat.
- Cook and stir for 30 seconds, or until fragrant.Use the Scoop ‘N Drain to add half of the ravioli to the skillet and stir until well coated.
- Repeat with the remaining ravioli. Toast the ravioli in the pan for about 5 minutes, turning occasionally, until browned.Add the sausage, spinach, and ¼ cup (50 mL) of the pasta water.
CHICKEN, HERB AND CHEESE RAVIOLI RECIPE - RECIPES.NET
From recipes.net
Cuisine ITotal Time 1 hr 30 minsCategory PastaCalories 832 per serving
- Mix well. Depending on how big or small you want the ravioli to be, scoop 1 to 2 spoons of the chicken mix onto the wonton wrapper, leaving a gap between each scoop.
- Wet the edges with water and place a wonton wrapper on top, and press with your fingers around the meat.
CREAMY CHICKEN RAVIOLI LASAGNA RECIPE | MYRECIPES
From myrecipes.com
Servings 6-8Total Time 45 mins
- Preheat oven to 375°F. Toss together chicken, pesto, and 3/4 cup of the cheese in a medium bowl; set aside.
- Spread about 1/4 cup of the alfredo mixture on bottom of a lightly greased 11- x 7-inch baking dish. Arrange 1/3 of the ravioli in a single layer over the alfredo. Spread half of the chicken mixture over ravioli; pour 1/2 cup alfredo evenly over chicken. Top with 1/3 more of the ravioli, remaining chicken mixture, and 1/2 cup sauce. Top with remaining ravioli, sauce, and cheese.
- Bake in preheated oven until golden and bubbly, 30 to 35 minutes. Let stand 5 minutes before serving. Sprinkle with basil.
CHICKEN AND CHEESE RAVIOLI - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (2)Total Time 23 minsCategory Main CourseCalories 661 per serving
- Place the chopped bacon in your skillet and bring the heat to medium-high. Cook until the bacon is crispy.
- Now pour in the heavy cream and let it come to a simmer. Take the pan off the heat and stir in the grated Parmesan cheese
- Cook the chicken and cheese ravioli in a pot of salted boiling water according to the package and drain it in a colander.
SPINACH & CHICKEN ALFREDO RAVIOLI BAKE WITH VIDEO • BREAD ...
From breadboozebacon.com
4.2/5 (21)Calories 417 per servingCategory Main Dish
- Heat a medium saucepan (or skillet) over medium to medium-high heat. Add butter and cook until melted.
- Add garlic and cook for 1 to 2 minutes stirring constantly to prevent burning. Add flour and stir to combine. Cook 1 minute.
- Add the cream cheese and stir to combine. Cook until the cheese has become very soft, about 3 to 5 minutes.
BEST TOASTED GARLIC-BUTTER RAVIOLI WITH SPINACH RECIPE ...
From delish.com
5/5 (3)Category Dinner, Main DishServings 4Total Time 25 mins
- Remove ravioli using a slotted spoon and place in a single layer on the sheet pan, then discard water.
RECIPES - CHICKEN & ROASTED GARLIC RAVIOLI WITH CREAMY ...
From giovanniranausa.com
- Heat the oil in a large skillet over high heat until it shimmers. Add the spinach to the skillet with a generous pinch of salt and sauté until just wilted, 30 seconds-1 minute; transfer to a plate and wipe out pan. Add the Alfredo Sauce to pan and warm over medium-low heat.
- In the meantime, cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the Ravioli to the Alfredo Sauce in the skillet and gently toss, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed. Season with salt and pepper to taste.
- Divide the Ravioli among plates and top with the sautéed spinach. Garnish with Parmigiano Reggiano cheese.
RECIPE: CHICKEN AND SPINACH RAVIOLI (NOT CARRABBA'S ...
From recipelink.com
Category Main Dishes-Pasta, SaucesReply to ISOFrom Halyna-NY, 10-25-2006
CHICKEN AND SPINACH RAVIOLI WITH CHICKEN BROTH - FANCY ...
From nykdaily.com
Estimated Reading Time 2 mins
CHICKEN AND SPINACH RAVIOLI - CULINARY PURSUITS
From culinarypursuits.wordpress.com
Estimated Reading Time 5 mins
CHICKEN AND SPINACH RAVIOLI RECIPE, HOW TO MAKE CHICKEN ...
From vaya.in
Servings 6Calories 621 per serving
CHICKEN SPINACH RAVIOLI CASSEROLE RECIPE - ALL INFORMATION ...
From therecipes.info
CHICKEN FLORENTINE RAVIOLI - NUOVO PASTA
From nuovopasta.com
CHICKEN SPINACH RAVIOLI - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
10 BEST CHICKEN MUSHROOM RAVIOLI RECIPES | YUMMLY
From yummly.com
HOW TO MAKE CHICKEN, SPINACH, AND CHEESE RAVIOLI STUFFING ...
From guides.brit.co
RECIPE: CREAMY CHICKEN WITH RAVIOLI AND SPINACH - WINEMAG
From winemag.co.za
BEST RESTAURANTS IN THE NORTH END BOSTON (LOCAL FOODIE ...
From chinagosmart.com
CHICKEN RAVIOLI RECIPES – THE CHICKEN RECIPES
From thechickenrecipe.my.id
CHICKEN & SPINACH WONTON {RAVIOLI} TORTELLINI | CHOCOLATE ...
From chocolateandcarrots.com
CHICKEN SPINACH RAVIOLI CASSEROLE RECIPES
From tfrecipes.com
CHICKEN AND CHEESE RAVIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN AND SPINACH RAVIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN AND SPINACH RAVIOLI - CRECIPE.COM
From crecipe.com
CHICKEN AND SPINACH RAVIOLI RECIPE
From crecipe.com
CHICKEN AND SPINACH RAVIOLI RECIPES
From tfrecipes.com
CHICKEN AND SPINACH RAVIOLI | CUKZY
From cukzy.com
CHICKEN - SPINACH FILLED RAVIOLI - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love