Chicken Parmigiano And Ravioli Recipes

CHICKEN PARM RAVIOLI BAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 casserole dish with nonstick cooking spray. Mix the cooked and drained ravioli with jar of marinara sauce. Pour into the casserole dish and sprinkle with parmesan cheese. Sprinkle the cooked and chopped chicken pieces over the ravioli. Cover with mozzarella cheese. Bake for 20-30 minutes or until heated through and the cheese has completely melted. Sprinkle with chopped basil and serve.

BASIL CHICKEN RAVIOLI CARBONARA

Steps:

• Cook and drain ravioli as directed on package.
• In 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; cook 2 to 4 minutes, turning occasionally, until brown. Stir in cooking sauce, cooked ravioli and half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot.
• Sprinkle with bacon, cheese and basil.

CHICKEN AND CHEESE RAVIOLI

Steps:

• Roll out the dough and cut into a thin square sheet.
• Dust excess flour.
• Heat 2 tbsps.
• of oil in a pan.
• Add chicken pieces.
• Saute till the chicken is cooked.
• Apply the egg on the rolled out dough.
• Heat 2 tbsps.
• of olive oil in another pan.
• Add onion, mushrooms, garlic, chicken cubes, salt and red chilli flakes.
• Saute till dry.
• Place a teaspoonful of stuffing at regular intervals on one half of the dough sheet.
• Fold over the remaining half and press firmly.
• Cut around the stuffing, using a cutter, into round, square or rectangular shapes taking care that the ravioli is sealed from all sides.
• Roll out the remaining dough again.
• Repeat the process.
• Boil sufficent water in a big pan.
• Add the raviolis.
• Cook for 5-6 minutes.
• Drain away the water.
• For the sauce, heat the remaining olive oil in a pan.
• Add the chopped onions.
• Saute till translucent.
• Add red chilli flakes, fresh cream, grated cheese and salt.
• Stir and add the cooked ravioli.
• Mix again.
• Sprinkle mixed herbs, Parmesan cheese and red chilli flakes.
• Serve immediately.

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.

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!