SKILLET CHICKEN AND RAVIOLI RECIPE | FOOD NETWORK KITCHE…
Provided by Food Network Kitchen
Categories main-dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
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, FatContent 17 grams, SaturatedFatContent 5 grams, CholesterolContent 121 milligrams, SodiumContent 537 milligrams, CarbohydrateContent 28 grams, FiberContent 2 grams, ProteinContent 44 grams
CHICKEN RAVIOLI WITH MUSHROOM SAUCE RECIPE - GOOD FOOD
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Dinner
Total Time 1 hours 30 minutes
Yield SERVES 8 as an entree
Number Of Ingredients 15
Steps:
1. Coarsely chop the chicken and put in a food processor with the spring onions, then process until finely minced (ground). Add the egg white and process until smooth. Transfer the mixture to a medium bowl, cover with plastic wrap and refrigerate for 1 hour.
2. Use a wooden spoon to gradually stir the cream into the chicken mixture until evenly incorporated. Season well with salt and pepper.
3. Working quickly and in batches, place 5–6 won ton wrappers on a work surface and place 2 teaspoons of mixture on the centre of each. Brush the edges of the wrappers lightly with a little of the egg yolk, cover each with another wrapper, then firmly press the edges together to enclose the filling. Repeat with the remaining wrappers and filling. Use a round 7 cm (2¾ inch) cutter to cut the ravioli into discs. Place on a tray lined with non-stick baking paper, with baking paper separating each layer.Cover with plastic wrap and refrigerate until needed.
4. To make the mushroom sauce, melt the butter and oil in a large frying pan over high heat until foaming. Add the mushrooms and cook, stirring often, for 3–4 minutes or until tender and browned. Stir in the brandy and cook for 30 seconds. Stir in the cream, stock, lemon juice and chives and bring to a simmer. Simmer for 2 minutes or until thickened slightly. Taste and season with salt and pepper. Remove from the heat, cover and set aside.
5. Bring a large saucepan of salted water to the boil. Add a third of the ravioli and simmer for 4–5 minutes or until the wrappers are tender, the filling is cooked and they rise to the surface. Use a slotted spoon to remove the ravioli from the water and drain, then place them in the sauce, stirring gently to coat. Cook the remaining ravioli in two more batches and place in the sauce, adding a little cooking water to the sauce if it has thickened too much on standing. Serve sprinkled with parmesan, if desired.
More about "chicken ravioli recipe recipes"
RAVIOLI CASSEROLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Dinner
Cuisine Europe, Italian
Calories 518 calories per serving
- Preheat the oven to 350°. Prepare ravioli according to package directions; drain. Spread 1 cup spaghetti sauce in an ungreased 13x9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 30-40 minutes. Let stand 5-10 minutes before serving. If desired, sprinkle with parsley.
CHICKEN RAVIOLI WITH MUSHROOM SAUCE RECIPE - GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dinner
1. Coarsely chop the chicken and put in a food processor with the spring onions, then process until finely minced (ground). Add the egg white and process until smooth. Transfer the mixture to a medium bowl, cover with plastic wrap and refrigerate for 1 hour.
2. Use a wooden spoon to gradually stir the cream into the chicken mixture until evenly incorporated. Season well with salt and pepper.
3. Working quickly and in batches, place 5–6 won ton wrappers on a work surface and place 2 teaspoons of mixture on the centre of each. Brush the edges of the wrappers lightly with a little of the egg yolk, cover each with another wrapper, then firmly press the edges together to enclose the filling. Repeat with the remaining wrappers and filling. Use a round 7 cm (2¾ inch) cutter to cut the ravioli into discs. Place on a tray lined with non-stick baking paper, with baking paper separating each layer.Cover with plastic wrap and refrigerate until needed.
4. To make the mushroom sauce, melt the butter and oil in a large frying pan over high heat until foaming. Add the mushrooms and cook, stirring often, for 3–4 minutes or until tender and browned. Stir in the brandy and cook for 30 seconds. Stir in the cream, stock, lemon juice and chives and bring to a simmer. Simmer for 2 minutes or until thickened slightly. Taste and season with salt and pepper. Remove from the heat, cover and set aside.
5. Bring a large saucepan of salted water to the boil. Add a third of the ravioli and simmer for 4–5 minutes or until the wrappers are tender, the filling is cooked and they rise to the surface. Use a slotted spoon to remove the ravioli from the water and drain, then place them in the sauce, stirring gently to coat. Cook the remaining ravioli in two more batches and place in the sauce, adding a little cooking water to the sauce if it has thickened too much on standing. Serve sprinkled with parmesan, if desired.
RAVIOLI CASSEROLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Dinner
Cuisine Europe, Italian
Calories 518 calories per serving
- Preheat the oven to 350°. Prepare ravioli according to package directions; drain. Spread 1 cup spaghetti sauce in an ungreased 13x9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 30-40 minutes. Let stand 5-10 minutes before serving. If desired, sprinkle with parsley.
SPINACH AND MUSHROOM RAVIOLI RECIPE | GIADA DE LAURENTIIS | F…
Reviews 4.6
Total Time 2 hours 15 minutes
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
CHICKEN MUSHROOM SPINACH RAVIOLI RECIPE IS A CAROLINA EAT…
From livingupstatesc.com
ST. LOUIS TOASTED RAVIOLI RECIPE | ALLRECIPES
From allrecipes.com
HOMEMADE FOUR CHEESE RAVIOLI RECIPE | ALLRECIPES
From allrecipes.com
ITALIAN CHICKEN RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
60+ EASY SHREDDED CHICKEN RECIPES | MYRECIPES
From myrecipes.com
RECIPES - REAL SIMPLE
From realsimple.com
30+ LEFTOVER CHICKEN BREAST RECIPES - EATINGWELL
From eatingwell.com
CHICKEN AND BROCCOLI CASSEROLE - RECIPE | COOKS.COM
From cooks.com
EASY BUTTERNUT SQUASH RAVIOLI | ALLRECIPES
From allrecipes.com
10 BEST RECIPES THAT START WITH FROZEN RAVIOLI | ALLRECIPES
From allrecipes.com
INDONESIAN CHICKEN COCONUT CURRY - RECIPE | COOKS.COM
From cooks.com
CHICKEN AND BROCCOLI CASSEROLE - RECIPE | COOKS.COM
From cooks.com