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 MARSALA RAVIOLI FILLING
Steps:
- Brown chicken in 2 tablespoons of olive oil over medium-high heat. Add shallot and garlic. Deglaze with Marsala. Take pan away from heat source and flambe. Return pan to stove, flame will go out in about 1 minute. Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill before filling ravioli.
ITALIAN CHICKEN RAVIOLI SOUP
This Italian Chicken Ravioli Soup is simple to prepare, hearty and perfect for chilly weather!
Provided by Jenny
Categories Dinner
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 297 kcal, Carbohydrate 41 g, Protein 12 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 4 mg, Sodium 254 mg, Fiber 24 g, Sugar 3 g, ServingSize 1 serving
ITALIAN CHICKEN SOUP
Provided by Tammy Moore-Worthington
Categories Soup/Stew Chicken Pasta Quick & Easy Dinner Lunch Fennel Bell Pepper Zucchini Bon Appétit New Mexico
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Serve, passing cheese separately.
ITALIAN CHICKEN RAVIOLI
Make and share this Italian Chicken Ravioli recipe from Food.com.
Provided by Bekah
Categories Lunch/Snacks
Time 33m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the chicken ravioli according to package directions or until tender but still firm.
- Drain, keep warm.
- In a heavy frying pan or cast iron skillet, saute the shallots in butter over medium heat till golden, 3-4 minutes .
- Reduce heat to medium low, stir in the flour for 1 minute then the sage and basil.
- Add the chicken broth and whisk till the sauce is thick, 4-5 minutes .
- Stir in the milk bringing the sauce back to a simmer.
- Remove from heat and salt and pepper to taste.
- Pour over hot ravioli and toss to coat.
- Sprinkle generously with Parmesan cheese and garnish with an additional teaspoon of fresh chopped basil.
- Serve chicken ravioli hot.
Nutrition Facts : Calories 75.4, Fat 5.2, SaturatedFat 3.1, Cholesterol 12.5, Sodium 276.4, Carbohydrate 4.8, Fiber 0.4, Sugar 0.8, Protein 2.5
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HOMEMADE CHICKEN RAVIOLI RECIPE | A WICKED WHISK
From awickedwhisk.com
4.6/5 (21)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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Servings 6Estimated Reading Time 2 minsCategory PastaTotal Time 3 hrs 30 mins
- For the yellow pasta: Mix 2 1/2 cups '00' or all-purpose flour with 1/2 cup semolina. Add 3 eggs, 3 egg yolks, 1 Tbsp. oil, 2 Tbsp. water and a pinch of salt. Knead for at least 10 minutes to form a smooth and compact ball. Wrap in plastic wrap and let rest in the refrigerator for 1 hour. For the green pasta: Blend the spinach with 3 eggs, 1 egg white and a pinch of salt. Mix 2 1/2 cups '00' or all-purpose flour with 1/2 cup semolina and 1 Tbsp. oil. Add to the spinach and egg mixture. Knead for around 10 minutes. Form into a compact ball, wrap in plastic wrap and chill in the refrigerator for 1 hour.
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- For the bottoni (ravioli): Roll out the yellow and green pasta into 2 thin rectangular sheets (1/16" thick) to prepare 40-50 ravioli. Cut the two sheets into strips about 1/2" wide. On a large work surface place alternating yellow and green strips to form two large sheets similar in size to the first rectangular sheets rolled out. Lightly flour and press them with a rolling pin. Remove from the work surface with a spatula and roll out with a pasta machine or rolling pin to 1/20" thickness. Moisten with a little water; on the first sheet distribute small walnut-size balls of filling 2" apart. Cover with the second sheet and press around the filling to remove any air. Cut the bottoni with a round pasta cutter or with a glass.
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