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 "ravioli and chicken recipes recipes"
BOLOGNESE RAVIOLI | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine italian
Calories 650 calories per serving
- Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
- Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
- Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
- Now it’s time to assemble your pasta. Following the instructions for making the pasta dough, roll out your dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time to give more control.
- Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air – you should get about 50 to 60 ravioli from this amount of pasta. Place them on a semolina-dusted tray as you go.
- Freeze the remaining Bolognese (you’ll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli – you can cook them from frozen in the sauce.
- Put a pan of salted water on to boil for the pasta.
- For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
- Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.
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.
CROCK POT RAVIOLI RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 4 hours 10 minutes
Calories 186.6 per serving
- Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).
10 BEST RECIPES THAT START WITH FROZEN RAVIOLI | ALLRECIPES
From allrecipes.com
10 BEST RAVIOLI RECIPES - YUMMLY
From yummly.com
470 CHICKEN RECIPES IDEAS IN 2022 | RECIPES, CHICKEN ...
From pinterest.com
10 BEST MEAT RAVIOLI FILLING RECIPES - YUMMLY
From yummly.com
EASY BUTTERNUT SQUASH RAVIOLI | ALLRECIPES
From allrecipes.com
PASTA RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
470 CHICKEN RECIPES IDEAS IN 2022 | RECIPES, CHICKEN RECIPE…
From pinterest.com
30 QUICK AND EASY CHICKEN PASTA RECIPES | MYRECIPES
From myrecipes.com
10 BEST MEAT RAVIOLI FILLING RECIPES - YUMMLY
From yummly.com
60+ EASY SHREDDED CHICKEN RECIPES | MYRECIPES
From myrecipes.com
CHICKEN ALFREDO RAVIOLI LASAGNA RECIPE - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
63 EASY AND TASTY RAVIOLI FILLINGS RECIPES BY HOME COOKS - COOK…
From cookpad.com
30+ LEFTOVER CHICKEN BREAST RECIPES - EATINGWELL
From eatingwell.com
PASTA RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
CAROLINE'S COOKING - INTERNATIONALLY INSPIRED RECIPES …
From carolinescooking.com
PASTA RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com