CHICKEN PARMIGIANO AND RAVIOLI
Steps:
- For the marinara sauce, preheat a saucepan on medium heat and add 3 tablespoons oil. Once the oil begins to move around, add onion and cook, stirring, until it becomes translucent. Add garlic and let simmer for 2 minutes, then stir. Add tomatoes, basil, salt and pepper. Stir ingredients and let cook on medium-low heat, stirring often, for about 2 hours. Low and slow wins the race...
- Preheat the oven to 450 degrees F.
- For the chicken cutlets, spread flour in a plate. Spread breadcrumbs in another plate. Put eggs in a bowl and beat until thoroughly combined for the egg wash. Butterfly and separate each chicken breast into 2 pieces, then pound to your desired thickness. Dredge each individual piece in the flour on both sides, then dip in egg wash and coat it entirely with egg. Place in breadcrumbs and press firmly on both sides, pounding lightly to ensure each side is coated.
- Add remaining 1/4 cup extra-virgin olive oil to a saute pan on medium heat and have a plate ready with paper towels. Test oil to see if ready by adding a speck of flour; once it is ready, the flour will sizzle. Place breaded cutlets in oil in batches and cook until golden brown on each side. Remove chicken to paper towels to absorb excess oil.
- Lightly coat a cookie sheet with marinara sauce, then place chicken on top. Top each piece with more marinara sauce, then generously cover with mozzarella. Bake until cheese is melted, about 10 minutes.
- Cook and plate your favorite ravioli, then cover ravioli with marinara sauce and place two pieces of delicious Chicken Parmigiano on top of ravioli. Garnish with parsley. Enjoy!
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
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
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
More about "italian chicken ravioli recipes"
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.
CHICKEN CACCIATORE RAVIOLI RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 4Estimated Reading Time 5 minsCategory Starter
ITALIAN RAVIOLI RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
CHICKEN RAVIOLI RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Servings 6Estimated Reading Time 3 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.
- For the filling: Marinate the chicken with the yogurt, 1 Tbsp. oil and a generous amount of ground pepper for 20 minutes. Line a baking tray with parchment paper, place the chicken on top with the marinade and bake for 20 minutes. Remove from oven and let cool to room temperature. Remove meat from the bone. Cut the pancetta into 1/4" cubes and brown in a pan for 2-3 minutes; add the pieces of bread and cook for another 2 minutes. Blend the chicken with the pancetta and bread for the filling.
- 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.
CHICKEN RAVIOLI SOUP RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
12 BEST RAVIOLI SOUP RECIPES (ALL TYPES) - HOME STRATOSPHERE
From homestratosphere.com
HOMEMADE CHICKEN RAVIOLI RECIPE - DINEATMANGIA
From dineatmangia.net
ITALIAN SAUSAGE RAVIOLI - SIMPLY HOME COOKED
From simplyhomecooked.com
CHICKEN MOZZARELLA RAVIOLI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ITALIAN CHICKEN AND RAVIOLI BAKE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
ITALIAN CHICKEN RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
HOW TO MAKE HOMEMADE RAVIOLI- ITALIAN RECIPE - CUCINABYELENA
From cucinabyelena.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love