Chicken Ravioli Recipes

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.

CHICKEN PARM RAVIOLI

Steps:

• Put 1 of the chicken breasts between 2 large pieces of plastic wrap and use a meat tenderizer or rolling pin to lightly pound and flatten the chicken until it is a little less than 1/2-inch thick. Repeat with the second chicken breast. Set aside.
• Put the flour, eggs and panko in 3 separate small baking dishes or shallow bowls and season each with salt and pepper. Add 2 tablespoons of the Parmesan and the Italian seasoning to the panko. Sprinkle the chicken on both sides with salt and pepper. One at a time, dredge each breast in the flour, dip in the egg and let excess drip back into the bowl, then coat with panko.
• Add enough canola oil to a large skillet to come to a depth of 1/2 to 1 inch. Heat the oil between medium and medium-high heat until it starts to shimmer. Test the temperature of the oil by sprinkling several panko breadcrumbs into the oil; if the crumbs start to bubble immediately and quickly turn golden brown, the oil is ready for frying. Carefully add both chicken breasts to the oil and fry until golden brown and a thermometer inserted into the center of both of the breasts registers 165 degrees F, 4 to 5 minutes per side; use a clean spatula or tongs to flip the chicken.
• Transfer the fried breasts to a cooling rack set over a baking sheet and season with a pinch of salt. Position an oven rack 5 to 6 inches from the broiler and preheat the broiler to high.
• Spread 1/4 cup marinara sauce inside of a 2-quart flame-proof baking dish. Lay the ravioli in a single layer in the dish. Top with the chicken, then spoon the remaining 1 1/2 cups marinara evenly over the chicken and some of the ravioli. Sprinkle the chicken and ravioli with the mozzarella and the remaining 2 tablespoons Parmesan. Broil until the cheese is melted and browned on top, 3 to 5 minutes, depending on your broiler. Sprinkle with the parsley and serve immediately.

SKILLET CHICKEN AND RAVIOLI

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.

RAVIOLI WITH CHICKEN SAUSAGE AND KALE

Steps:

• Bring a large pot of salted water to a boil. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning once, until browned, 4 to 6 minutes. Move to one side of the skillet and add the onion to the other side; season with salt and pepper. Stir together with the sausages and cook until the onion is softened, 3 to 4 more minutes. Stir in the tomatoes and garlic; cook until the tomatoes brown and soften, 2 to 3 minutes.
• Add the ravioli to the boiling water and cook as the label directs. Transfer to the skillet with the sausage mixture using a slotted spoon; reserve the cooking water. Add a pinch of salt and pepper to the ravioli and stir well, then add 1/2 cup cooking water and the butter. Cook, tossing, until the ravioli are well coated and saucy, adding up to 1/2 cup more pasta water as needed. Stir in the kale to wilt, then remove from the heat. Add the Parmesan, basil and parsley; toss to combine.
• Divide the ravioli among bowls; top with more Parmesan and season with pepper.

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.

CHICKEN & RAVIOLI SKILLET

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.