Chicken Round Ravioli Casserole Recipes

RAVIOLI CHICKEN CASSEROLE

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.

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 CHICKEN CASSEROLE

Steps:

• In a greased 13-in. x 9- inches x 2-in. baking dish, layer the ravioli and chicken. Top with mushrooms, green pepper, onion and spaghetti sauce. Cover and bake at 350 degrees for 20 minutes.
• Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.

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 ROUND RAVIOLI CASSEROLE

Steps:

• 1. Preheat oven to 350; spray/grease a 13x9 pan, set aside.
• 2. Cook chicken breasts in water in a saucepan (I usually add some cooking sherry) OR use leftover grilled/roasted chicken meat. Cut into bite-size pieces; set aside.
• 3. While chicken is cooking, prepare ravioli according to pkg instructions--but leave them a bit firm as they continue cooking in the oven; drain, rinse and place ONE LAYER in prepped pan.
• 4. In a separate bowl, mix alfredo sauce, chicken pieces (if used) & drained mushrooms; pour HALF over the pasta in the pan. **I also added enough water to swish out the alfredo jar--probably about a half cup?--to be a bit juicier sauce.**
• 5. Sprinkle with about 1/3 of the cheese; add remaining pasta in a layer, cover with remaining sauce-chicken-mushroom mixture. FINISH with remaining cheese.
• 6. Bake for 30-45 minutes until bubbly. Serve immediately.
• 7. ALTERNATIVE: Add coarsely chopped & sauteed onion to kick up the flavor buds!

HOMEMADE ROSEMARY CHICKEN RAVIOLI

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 .