Chicken And Spinach Ravioli Recipes

CHICKEN AND SPINACH RAVIOLI

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.

CREAMY CHICKEN WITH RAVIOLI AND SPINACH

Steps:

• Bring a large pot of salty water to a boil.
• Heat a large skillet with a few tablespoons of olive oil and fry the onion until softened for about 5 minutes. Add the crushed garlic and cook for a further 30 seconds. Add a knob of butter and when it's bubbling, add the chicken and fry until golden.
• Add the flour and cook for about a minute or two then add the wine to deglaze the pan, scraping any bits that got stuck on the pan. Add the stock in 2 parts and cook until the sauce has thickened (about 3 minutes).
• Add the cream, Dijon mustard and chopped tomato and season with salt and a generous few grinds of black pepper. Allow the sauce to cook for a minute or two then add the chopped basil. Once that's in, add the spinach and stir through to wilt.
• Start cooking your ravioli by dropping each piece individually in the boiling water to ensure the pasta stays separated. It will take about 3 minutes to cook if it is fresh. I highly recommend timing the cooking of the pasta once the sauce has been made so that it can be added directly to the pan after it has been drained. It's ok if a little of the pasta water carries into the pan.
• Stir gently to combine and serve immediately with freshly grated Parmesan.

CHICKEN AND SPINACH RAVIOLI

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

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.

CHICKEN ALFREDO RAVIOLI LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large sauté pan, melt the butter over medium heat. Add the garlic and sauté for 2-3 minutes, until softened.
• Add the heavy cream and Parmesan and stir to incorporate. Once the mixture comes to a low boil, reduce the heat to low and simmer for 10-15 minutes, until the sauce coats the back of a spoon. Season with salt, pepper, and nutmeg. Remove the sauce from the heat.
• Pour a thin layer of sauce in a the bottom of a 9x13-inch (23x33 cm) glass baking dish. Arrange 1 package of spinach ricotta ravioli over the sauce. Top with 1 cup of shredded chicken and ½ cup (50 g) of mozzarella cheese. Cover with more sauce.
• Arrange another package of ravioli over the first layer, and top with the remaining cup of shredded chicken and another ½ cup (50 g) of mozzarella. Top with more sauce. Add the last package of ravioli and cover with remaining sauce, making sure all the ravioli are covered. Top with the remaining cup of shredded mozzarella cheese.
• Cover the ravioli lasagna with foil and bake for 20 minutes. Uncover and cook for another 20 minutes, until the cheese is golden brown. Let cool for 10 minutes.
• Sprinkle with chopped parsley, then serve.
• Enjoy!

RAVIOLI WITH CHICKEN AND SPINACH

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!!!!

SPINACH RAVIOLI WITH CHICKEN AND CHEESE FILLING

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.

QUICK RAVIOLI & SPINACH SOUP

Steps:

• In a large saucepan, combine the broth, onion powder and pepper; bring to a boil. Add ravioli; cook, uncovered, for 7-10 minutes or until tender. Add spinach and chicken during the last 3 minutes of cooking. If desired, serve with cheese.

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

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.