Chicken And Spinach Paleo Ravioli Recipe 47

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CHICKEN AND SPINACH RAVIOLI



Chicken and Spinach Ravioli image

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

4 eggs, beaten
¾ cup water
3 ¾ cups sifted all-purpose flour
1 ½ teaspoons salt
½ pound ground chicken
¾ cup chopped fresh spinach
2 tablespoons finely chopped onion
3 tablespoons melted butter
3 tablespoons freshly grated Asiago cheese
¼ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon ground nutmeg
1 pinch ground black pepper to taste
1 (16 ounce) jar marinara sauce
¼ cup freshly grated Asiago cheese for topping

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

CHICKEN AND SPINACH RAVIOLI



Chicken and Spinach Ravioli image

Homemade ravioli is nothing short of heaven. In a perfect world, I would lovingly make my pasta dough from scratch while listening to Italian music and drinking a glass of wine. My reality, however, is quite a bit different-and that's totally okay. Why? I can still make homemade ravioli and look like the superstar that I am by using a shortcut that no one needs to know about. . . wonton wrappers! Perfectly suited for ravioli, wonton wrappers are sold in both squares and rounds. Use whichever shape you prefer. The filling is creamy, cheesy and packed with spinach and chicken, making it a hearty meal. Top them with a drizzle of olive oil and a sprinkling of Parmesan cheese or, as my kids prefer, with your favorite pasta sauce. Mangiamo!

Provided by Trish Rosenquist

Categories     Chicken

Number Of Ingredients 8

1 tablespoon (15 ml) olive oil
3 cup (121 g) baby spinach
1 cup (125 g) diced rotisserie chicken
1 cup (230 g) ricotta cheese
3/4 cup (135 g) grated Parmesan cheese
2 eggs, divided and lightly beaten
Salt and pepper, to taste
1 (12 oz [340 g]) package wonton wrappers, square or round

Steps:

  • Heat the olive oil in a medium skillet over medium heat. Add the spinach and cook, stirring frequently, until the spinach has wilted, about 2 to 3 minutes. Remove the spinach and let cool for several minutes. Once cool enough to handle, roughly chop it. Then, set aside.
  • Fill a large pot with water and bring to a boil. Salt the water to taste.
  • Combine the diced chicken, ricotta, Parmesan and 1 egg in a medium bowl. Add the salt and pepper to taste. Stir in the chopped spinach until it's thoroughly combined.
  • Lay the wonton wrappers on a dry, flat surface. Spoon 1 to 2 teaspoons (5 to 10 g) of the filling onto the center of each wrapper. Using a pastry brush, brush the other beaten egg onto the exposed surface of the wonton wrapper, around the filling. Use the egg sparingly-one egg is MORE than enough for the job.
  • Lay another wrapper on top of the exposed filling. Starting at the center, gently press the top wrapper around the base of the filling, smoothing out to the edges of the wrapper. Be sure to eliminate any air bubbles. Repeat until all filling or wrappers have been used.
  • Drop four or five ravioli at a time into the salted boiling water. Cook for 3 to 4 minutes before removing with a slotted spoon.
  • Serve with your favorite pasta sauce or olive oil and Parmesan cheese.

SKILLET CHICKEN AND RAVIOLI



Skillet Chicken and Ravioli image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
One 9-ounce package small cheese ravioli
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/4 pounds skinless, boneless chicken breasts, cut into chunks
Freshly ground pepper
8 ounces white mushrooms, halved
1 cup halved cherry tomatoes
2 cloves garlic, thinly sliced
2 tablespoons red wine vinegar
1/3 cup low-sodium chicken broth
2 tablespoons grated Parmesan cheese
1/4 cup chopped fresh parsley, basil or a combination

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

RAVIOLI WITH CHICKEN AND SPINACH



Ravioli with Chicken and Spinach image

Ravioli with Chicken & Spinach is full of flavor and takes less than 15 minutes to make. This is great with crusty bread & a bottle of wine.

Provided by Belly Laugh Living

Categories     Dinner     Main Dish

Time 25m

Number Of Ingredients 10

1 Tablespoon olive oil
1 Large Shallot
1/2 teaspoon Salt
3 Cloves garlic
1 Cup Shiitake Mushroom (Portobello mushrooms will work also)
2 Cups Spinach (2 Cups PACKED Spinach)
1 1/2 Cups Chicken breast (Rotisserie Chicken works great)
10 Ounces Cheese Ravioli (We used Rana brand Fresh Ravioli)
1 Ounces Parmesan cheese
1 Teaspoon Crushed Red Pepper Flakes (Optional)

Steps:

  • Chop Shallot and Garlic.Rinse Spinach. Slice mushrooms
  • Bring water to boil and add a couple Tablespoons of Salt
  • Just before the water starts to boil. Sauté the Shallot and Garlic with 1/2 teaspoon sea salt in 1 Tablespoon Olive Oil
  • Place Ravioli in boiling water and cook according to package. Minus one minute. So if the package says to cook for 5 minutes only cook for 4 minutes. The additional minute will be cooked with the Shallot and Garlic.
  • Add the Mushrooms and Chicken with the Shallot and Garlic
  • Sauté for 3 or 4 minutes until they cooked to your desired firmness If you want some spice add the Crushed Red Pepper. If you don't want it spicy skip this step. Cook for 1 minute
  • Add the cooked Ravioli.
  • Add 1 1/2 cup of the water from the Ravioli. Toss Gently with the mushrooms
  • Cook gently stirring for one to two Minutes and add 1 ounce of the cheese to the mixture. This will thicken and make a great sauce.
  • Add spinach and stir in gently into the Ravioli/mushroom mixture.
  • Add some black pepper and salt to taste
  • Enjoy!!!!

Nutrition Facts : Calories 782 kcal, Carbohydrate 72 g, Protein 54 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 158 mg, Sodium 1866 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

DIJON CHICKEN STEW WITH SPINACH AND RAVIOLI



Dijon Chicken Stew With Spinach and Ravioli image

I have been making Abba Gimel's Dijon Chicken Stew with Kale (#366119) for a year and LOVE it! Last night I made a version that borrowed from her base recipe but was different enough and wonderfully good that I wanted to post it here so I could re-create it. I used homemade stock that I had frozen, but you could also use store-bought for an equally delicious result. I also used Rising Moon Organic Butternut Squash Ravioli, but you could use any flavor ravioli that has a mild or slightly sweet flavoring.

Provided by lolablitz

Categories     Clear Soup

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil, divided
1 onion, diced
4 garlic cloves, minced
1/3 cup all-purpose flour
seasoning salt
1 lb chicken breast, diced
1 cup white wine or 1 cup sherry wine
3 cups chicken broth
1 1/2 cups water
2 tablespoons Dijon mustard
8 ounces butternut squash ravioli, uncooked
8 ounces frozen spinach

Steps:

  • Heat 1 Tbs oil in soup pot over medium heat.
  • Add onion; saute until soft and translucent.
  • Add garlic; saute 1-2 minutes until fragrant.
  • Pour onion mixture into a bowl and set aside.
  • Place 1/3 cup flour in a shallow bowl and add seasoned salt.
  • Dredge chicken; shaking off excess, reserve extra flour.
  • Heat remaining tablespoon of oil in the pan, add chicken and brown on all sides.
  • Add wine to pan, scraping pan to deglaze and loosen browned bits.
  • Combine 1 cup broth with 1 tbsp of extra flour, stirring with a whisk or fork until smooth.
  • Add broth mixture, remaining broth, water and mustard to pan. Add chicken and onions/garlic mixture.
  • Bring to boil, cover, reduce heat, and simmer for 30 minutes.
  • Add spinach, cover & simmer 5 minutes.
  • Raise heat to low boil, add ravioli and cook for time recommended by package (mine was 8 minutes).
  • Serve immediately with crusty bread.

Nutrition Facts : Calories 408.9, Fat 19.1, SaturatedFat 4.3, Cholesterol 72.6, Sodium 770.4, Carbohydrate 16.8, Fiber 2.9, Sugar 2.8, Protein 31.6

SPINACH RAVIOLI WITH CHICKEN AND CHEESE FILLING



Spinach Ravioli With Chicken and Cheese Filling image

Homemade goodness and gourmet taste! This recipe works great in those perogy maker molds. Serve these with your favourite pasta sauce, tomato or alfredo work well. (This recipe was created for RSC number 6)

Provided by Pamela

Categories     Spinach

Time 1h

Yield 48 Ravioli, 12 serving(s)

Number Of Ingredients 17

1 (300 g) package frozen chopped spinach
2 large eggs
2 tablespoons olive oil
1 teaspoon powdered milk
2 tablespoons warm water
1 teaspoon salt
2 1/4 cups flour
300 g ground chicken
1 garlic clove, crushed
1 teaspoon basil
1 teaspoon parsley
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoon salt
5 tablespoons grated parmesan cheese (or your favourite kind)
1 egg

Steps:

  • For the dough:.
  • Cook as directed on package, or until leaves are soft.
  • Drain well and remove all extra water.
  • Add drained spinach, eggs, oil, and salt into a blender.
  • Mix milk powder with water and add to blender.
  • Cover and blend on medium speed until smooth.
  • Measure flour into a large bowl.
  • Add spinach mixture and mix well by hand.
  • Dough should be easy to work with and not stick to your hands, (if too dry add water, if too wet add flour).
  • Gather dough into a ball.
  • Knead on floured surface until smooth and elastic, about five minutes.
  • Let rest 10 minutes.
  • For filling:.
  • Scramble fry the chicken with the spices until chicken is white.
  • Remove from heat and add cheese.
  • Add egg and mix well.
  • To assemble ravioli.
  • Divide dough in half and roll out dough 1/4 inch thick.
  • Using a round cookie cutter (or drinking glass) cut dough into circles.
  • Place a spoonful of filling in each circle, then fold over to form a half circle and press the edges together with the fingers.
  • The edges should be free of filling.
  • Be sure the edges are sealed well to prevent the filling from running out.
  • Repeat for each ravioli.
  • When all ravioli are made, cook in boiling water for 15-20 minutes until cooked through, (The cooking period will depend upon the size you made it, the thickness of the dough and the filling)
  • Stir to separate them and to prevent them from sticking to the bottom of the pot.
  • Drain and rinse well.
  • Serve with your favourite pasta sauce.

Nutrition Facts : Calories 171.9, Fat 5.3, SaturatedFat 1.4, Cholesterol 72.4, Sodium 330.9, Carbohydrate 19.4, Fiber 1.5, Sugar 0.5, Protein 11.2

RAVIOLI WITH SPINACH



Ravioli With Spinach image

My aunt would save leftover meat in the freezer until she had enough to make the filling. The dough should be made a day in advance, and the filling and the sauce can be made then. Allow about 2 hours to assemble and plan on putting them together several hours before cooking so they have time to dry.

Provided by Marialisa Calta

Categories     pastas, project, appetizer, main course, side dish

Time 1h

Yield Six to eight servings as antipasto, about 100 ravioli

Number Of Ingredients 8

3 to 3 1/2 cups sifted flour
2 large eggs mixed with 1/2 cup water
2 1/2 cups of cooked, finely chopped meat, such as turkey, chicken, veal and beef, including at least one pork chop
1 egg, lightly beaten
Salt and freshly ground pepper to taste
2 teaspoons olive oil
1 clove garlic, finely chopped
1 package (10 ounces) frozen spinach, cooked, well-drained and chopped

Steps:

  • In a small bowl, stir 3 or 4 tablespoons of flour into the egg-and-water mixture. Place the 3 cups of flour on a working surface and make a well in the center. Slowly pour the egg mixture into the well, working the liquid into the flour as you go. Knead for at least 15 minutes. The dough should be so stiff that when you poke it with your finger it doesn't bounce back immediately. If the dough is still sticky, add some of the remaining flour as needed.
  • Cut the dough into two pieces, wrap in plastic wrap and chill overnight in the refrigerator.
  • In a large bowl, mix the meats with the egg. Add salt and pepper to taste.
  • In a small saute pan, heat the 2 teaspoons of olive oil over medium-low heat. Add the garlic and saute until soft. Add the well-drained, well-chopped cooked spinach and cook for a few minutes. Add the spinach mixture to the meat mixture and combine well.
  • To assemble the ravioli, using a rolling pin or pasta machine, roll out one of the halves of dough as thin as possible on a well-floured board. (Refrigerate the remaining dough until ready to use.) This should be almost paper thin; the thinner the ravioli, the better. Leaving a 2-inch strip of dough at the top, place a rounded half-teaspoon of filling at 1-inch intervals across the dough.
  • Fold the strip over; on the unfolded sides, cut around each mound of filling with a small, serrated pastry wheel. If the ravioli do not stay closed, moisten your finger with milk and press the edges together. Place on a clean, lightly floured dish towel while you make the rest of the ravioli.
  • Continue in the same manner until the dough is used up. The ravioli should rest uncovered at room temperature for several hours before cooking. Turn them once during this time.
  • Fill two large pots with about 5 quarts of salted water each. Bring to the boil. Place the ravioli gently in the pots and cook at a full boil for 10 to 15 minutes. When done, skim them from the pot with a slotted spoon and drain in a colander. Slide them onto a platter and serve with tomato sauce and grated Parmesan cheese.

CHICKEN AND SPINACH PALEO RAVIOLI RECIPE - (4.7/5)



Chicken and Spinach Paleo Ravioli Recipe - (4.7/5) image

Provided by á-2386

Number Of Ingredients 23

4 medium to large yellow squash
1 tablespoon olive oil
1 1/2 pounds ground chicken
1 (8 ounce) bag frozen spinach, thawed
8 ounces mascarpone cheese
1/2 yellow onion, diced
1 clove garlic, minced
Small handful fresh basil leaves
Salt and pepper to taste
Caulif-redo Sauce
Makes several cups
1 head of cauliflower, cored and chopped into large chunks
2 Tbsp. olive oil
1 shallot, minced
1 cup chicken broth
3 Tbsp. shredded parmesan
1/4 cup canned coconut milk
salt/pepper to taste
pinch of nutmeg
1 . Steam cauliflower until fork-tender.
2 . While cauliflower steams, heat olive oil over medium low heat in a small pot. Add shallot and saute for a few minutes, then add chicken broth and heat through.
3 . Add cauliflower, shallot/broth mixture, and remaining ingredients to a blender. Blend until smooth and creamy. Add more coconut milk if needed.
4 . Serve over ANYTHING!!!!

Steps:

  • Cut ends of squash off and slice down the middle so you have two halves. Using the narrowest setting on your mandolin, slice the squash into long, flat strips. You'll end with around 70 or so strips. In a large pan, heat oil over medium heat. Add onion and a pinch of salt and saute for about 5 minutes, until nearly translucent. Add garlic and saute until fragrant. Add ground chicken to onion and garlic and saute until chicken is cooked all the way through. Squeeze all the excess water out of the spinach, then ad chicken, spinach, salt, pepper, and mascarpone to a food processor or blender and puree until mixture reaches desired consistency. Assemble the ravioli by just barely overlapping two strips of squash (pictured above). Do the same over the middle of the first two strips, but perpendicular, creating a cross or "t" shape. Spoon filling in the center of the cross, then bring the ends of the strips together, overlapping each other. If that doesn't make sense, just see the picture above. Secure with a toothpick. Before serving, steam raviolis for about 4 minutes, or until squash is tender and inside is warm. Top with Caulif-redo or sauce of your choice.

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From giovannirana.ca


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2021-06-15 STEP 4 – Put refrigerated ravioli and ½ to ¾ cup water into the skillet, cover, and let boil for about 5 minutes, until tender, but lightly resistant to bite. STEP 5 – Gently add mascarpone around ravioli, return spinach to skillet and sprinkle with parmesan (or transfer to a baking dish). Pop into the oven just until golden brown and crispy.
From eightyrecipes.com


SKILLET RAVIOLI WITH SPINACH – SMITTEN KITCHEN
2019-10-24 Season to taste. Use tongs or a spoon to transfer garlic and spinach to a bowl. Place cold ravioli and 1/2 cup water, and a few more pinches of salt in the skillet and bring to a boil over high, then reduce heat to medium. Place a lid (any lid will do) on top and let steam for 3 to 5 minutes (the longer time for frozen).
From smittenkitchen.com


10 BEST CHICKEN RAVIOLI SAUCE RECIPES - FOOD NEWS
Dredge chicken pieces in flour, dip in egg, then crust with Parmesan mixture. Add oil to large skillet over medium-high heat. Fry chicken to 165 degrees internal temp, …
From foodnewsnews.com


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