Rosemary Chicken Breasts Brown Butter And Balsamic Ravioli Warm Spinach Salad With Pancetta And Sweet Vinaigrette Recipes

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HOMEMADE ROSEMARY CHICKEN RAVIOLI



Homemade Rosemary Chicken Ravioli image

I attended a pasta making class this winter and these were demonstrated. Wowww!! They are a lot of work but they make a ton and can be frozen or will keep in the fridge for up to 5 days.

Provided by startnover

Categories     Chicken

Time 1h10m

Yield 1 batch

Number Of Ingredients 9

1 lb ground chicken, cooked (I have used a deli chicken de-boned and run through the processor)
1 tablespoon chopped fresh rosemary
1 tablespoon minced fresh garlic
salt and pepper
2 eggs (can use egg substitute)
2 -3 tablespoons water
1 tablespoon olive oil
1 cup white flour
1 -2 cup semolina flour

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 .

Nutrition Facts : Calories 1878.4, Fat 40.5, SaturatedFat 9.1, Cholesterol 740.8, Sodium 496.6, Carbohydrate 221.1, Fiber 10.3, Sugar 1.2, Protein 144.4

ROSEMARY CHICKEN BREASTS & BROWN BUTTER BALSAMIC RAVIOLI



Rosemary Chicken Breasts & Brown Butter Balsamic Ravioli image

This is from the Food Channel, by Rachael Ray, a wonderful taste and looks beautiful, a little time-consuming but well worth it.

Provided by Pumpkie

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

4 pieces boneless skinless chicken breasts (6-8 ozs each)
2 tablespoons good balsamic vinegar, eyeball it you need enough to coat the chicken lightly
2 tablespoons extra virgin olive oil
3 sprigs fresh rosemary, leaves stripped and chopped
salt
coarse black pepper
4 garlic cloves, cracked away from skin with a whack against the flat of your knife
1 (12 ounce) package fresh cheese ravioli, any flavor, i used buitoni
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
1/4-1/2 cup grated parmigiano-reggiano cheese, i used 1/2 cup as we like a lot of cheese
salt and pepper
1/4 cup chopped flat leaf parsley

Steps:

  • Coat chicken in balsamic vinegar, then olive oil.
  • Season chicken with rosemary, salt & pepper and let stand 30 minutes.
  • Bring a large pot of water to boil for ravioli.
  • Salt water and drop ravioli in water.
  • Cook according to package.
  • Heat a medium nonstick skillet over medium high heat.
  • Add chicken breasts and cracked garlic to the pan.
  • Cook chicken 12 minutes, turning occasionally, or until juices run clear.
  • The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  • When done, cover.
  • When the chicken is 2-3 minutes away from being done, heat a second skillet over medium heat.
  • To the second skillet, add butter to the pan and let it begin to brown.
  • When the butter has browned, add cooked ravioli to the pan and turn it in the butter to coat.
  • Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and to glaze the ravioli.
  • The vinegar will become thick and syrup like.
  • Add cheese, parsley, salt & pepper to the pasta and remove the pan from heat.
  • Serve chicken with ravioli.

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