EASY HOMEMADE RAVIOLI
This delicious Homemade Ravioli recipe is easier than you might think, and so much tastier than any pasta you can buy in a store. Plus you don't even need a pasta maker!If you love this recipe as much as we do, let us know with a 5-star review in the comments!
Provided by Kristen Stevens
Categories Dinner
Time 1h3m
Number Of Ingredients 5
Steps:
- In a large bowl whisk the flour and salt.
- Make a well in the center of the flour and add 3 eggs all at once. Mix them together well using your hands. Add the olive oil and knead the dough for 5 minutes. Form into a ball and leave in the bowl, covered with plastic wrap, for 30 minutes.
- Take a small piece of the dough and either run it through a pasta machine a few times OR use a rolling pin, some flour and a considerable amount of muscle to create a thin sheet. Cut circles out of the dough using a cookie cutter or a glass.
- Whisk the remaining egg in a small bowl to make the egg wash.
- Place 1 teaspoon of the filling in the center of half the circles. Lightly brush egg wash around the edge of the circle. Place the second circle on top over the filling and use a fork to crimp the edges all around. Continue with the remaining pasta dough until all the dough or filling has been used.
- To cook the pasta, bring a large pot of salted water to a boil. Add ravioli and cook for 2-3 minutes. Once they float to the top they are done. Drain the pasta and toss with olive oil or sauce.
Nutrition Facts : ServingSize 1 serving = ¼ of the ravioli, Calories 343 kcal, Sugar 1 g, Sodium 927 mg, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 48 g, Fiber 2 g, Protein 11 g, Cholesterol 140 mg, UnsaturatedFat 9 g
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
EASY RAVIOLI WITH TACO CHICKEN
Serve chicken and beans over ravioli for a cheesy dinner that's ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Cook ravioli as directed on package. Drain; cover to keep warm.
- Meanwhile, in medium saucepan, combine taco sauce with chicken and beans; mix well. Cook over medium heat 5 to 10 minutes or until thoroughly heated, stirring occasionally.
- Serve mixture over ravioli. Sprinkle with cilantro and cheese.
Nutrition Facts : Calories 505, Carbohydrate 45 g, Cholesterol 175 mg, Fat 1, Fiber 4 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 serving, Sodium 2850 mg, Sugar 6 g
SARAH'S EASY SHREDDED CHICKEN TACO FILLING
I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell, with lettuce, tomatoes, cheese, or other favorite toppings.
Provided by Holiday Baker
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 3
Number Of Ingredients 6
Steps:
- Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
- Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
- Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
- Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
- Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 1.7 g, Cholesterol 78 mg, Fat 6.3 g, Fiber 0.5 g, Protein 29.8 g, SaturatedFat 1.4 g, Sodium 174.9 mg, Sugar 1 g
EASY SHREDDED CHICKEN TACOS
This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!
Provided by SMJ0724
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
- Transfer chicken and sauce to a serving bowl and spoon onto taco shells.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 15.7 g, Cholesterol 58.5 mg, Fat 9 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 658.8 mg, Sugar 3.3 g
TACO RAVIOLI BAKE
From thatsmyhome.com. I know canned ravioli isn't very good for you but I can't help it, I love it!
Provided by hungrykitten
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Brown beef in skillet. Drain off grease.
- Add package of taco seasoning mix and 2/3 cup water and cook for about 8 minutes.
- Put ravioli in a 9 x 13 inch casserole dish, add ground beef mixture and all the cheese.
- Bake at 350 degrees for 30-35 minutes or until hot and the cheese is melted.
Nutrition Facts : Calories 314.3, Fat 23.8, SaturatedFat 12.4, Cholesterol 91, Sodium 284.3, Carbohydrate 0.5, Sugar 0.2, Protein 23.4
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