Chicken Ravioli Soup Food

CHICKEN CATCHATORY-RAVIOLI STEW

Steps:

• Heat a big soup pot over medium high heat. Have a GH (grown-up helper) do this for you.
• WHACK the garlic with a fist or the palm of your hand. Separate the skins from the smashed garlic and throw just the skins away into the garbage bowl. WHACK the 3 cloves of garlic with the bottom of a small saucepan. Add extra-virgin olive oil, 2 turns of the pan, to the soup pot. Throw in the garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall off the stems and give a delicious and really cool flavor to your special stew. Add the mushrooms, too and help stir as the mushrooms cook 3 to 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking.
• Next, have the GH open the can of tomatoes and pour into the soup pot. Use a sharp, small knife to chop the red roasted bell peppers. Keep your fingers on the hand that is not holding the knife curled under so you don't chop off a whole finger! You just want to cut up those peppers into pieces as big as your mouth, that's what they call "bite-size." Add the chopped up roasted red peppers to the tomatoes and stir. Squeeze as much liquid as possible out of the spinach. Add spinach, tomato sauce and chicken broth to the pot.. Stir really slowly or the soup will slosh out of your pot! Stir until the spinach is all broken up in the broth. Have the GH cover the soup and raise the heat to high.
• Have the GH cut up the chicken for you on a separate cutting board from the one you cut up the vegetables on. Tell them to use a plastic board. Cut the chicken tenders into 1-inch pieces across and add them to the stew. Tell the GH to go wash up right away with lots of soap and hot water so that the raw chicken doesn't get on anything else in the kitchen or any other food.
• When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. Turn off the heat and let the stew cool down a little bit. Have your GH serve up the stew and pass cheese and bread at the table to go with it.

CHICKEN RAVIOLI SOUP

Steps:

• In Dutch oven, saute chicken in hot oil for 2 minutes, stirring constantly. Add chicken broth, tomatoes and zucchini; cover and bring to boil.
• Add frozen ravioli; simmer, uncovered, about 7 minutes or until ravioli reaches desired doneness. Stir in parsley.
• To serve, ladle into soup bowls; sprinkle with parmesan cheese.

CHICKEN RAVIOLI SOUP

Steps:

• For the raviolis: Combine chicken, shallot, garlic, salt, nutmeg and pepper in a small bowl.
• Place rounded teaspoonful of chicken mixture in center of each of 12 wonton wrappers.
• Moisten edges of wrappers with water.
• Top with remaining wonton wrappers; press to seal edges.
• Cover and refrigerate until ready to cook.
• The soup: Combine chicken broth, spinach, carrots, salt and pepper in a large saucepan.
• Bring to a boil over high heat.
• Reduce heat to low; cover and simmer 10 minutes.
• Return soup to a boil; add chicken ravioli.
• Reduce heat to low and simmer, uncovered, 2 to 3 minutes or until ravioli are tender and rise to the surface of the soup.

CHICKEN RAVIOLI

Steps:

• Place chicken breasts, salt and pepper and cream in bowl of food processor fitted with the metal blade. Process, pulsing in short onoff bursts, until everything is wellincorporated. Form and cook raviolis as detailed above. Serve in bowl of warm seasoned chicken broth.

ITALIAN CHICKEN RAVIOLI SOUP

Steps:

• Cook ravioli according to package directions. Cook until al dente, 1 minute less than directed. Careful not to overcook ravioli as it will cook in hot soup too. Drain and set aside. Place olive oil in large pot over medium heat. When hot, add onion, carrot, celery and garlic to pot. Cook and stir until softened, about 8-10 minutes. Stir in chicken broth, chicken, cooked ravioli, dressing seasoning, salt, pepper and Parmesan cheese. Stir and reduce heat to simmer. Stir in parsley and simmer until ready to serve. Serve warm with rolls for dipping. Garnish each bowl of soup with additional shredded Parmesan Cheese.

CHICKEN AND SPINACH RAVIOLI

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.

QUICK AND EASY RAVIOLI SOUP

Steps:

• In a Dutch oven, brown ground beef; drain.
• Add all ingredients, except for the Paremesan cheese and ravioli.
• Bring to a boil.
• Reduce heat; cover and simmer 30 minutes.
• Stir in the Parmesan cheese.
• Cook ravioli according to package directions; drain and add to soup.
• ~NOTE~I normally use the cheese filled ravioli because that is the kid's favorite.
• But you can use a different type of filling to satisfy your taste, such as roasted chicken or Italian sausage filled ravioli.

QUICK RAVIOLI & SPINACH SOUP

Steps:

• In a large saucepan, combine the broth, onion powder and pepper; bring to a boil. Add ravioli; cook, uncovered, for 7-10 minutes or until tender. Add spinach and chicken during the last 3 minutes of cooking. If desired, serve with cheese.