Chicken Ravioli Skillet Recipes

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CHICKEN & RAVIOLI SKILLET



Chicken & Ravioli Skillet image

Scoop from our reviewers: This Chicken & Ravioli Skillet is mighty good and will be served again. (One even gave it an A+ in addition to a starred review.)

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield Makes 4 servings.

Number Of Ingredients 6

1 pkg. (9 oz.) refrigerated four cheese ravioli
1 lb. boneless skinless chicken breasts, cut into 1-inch chunks
2 tsp. dried basil leaves
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
3 cups frozen broccoli florets, thawed, drained
1/2 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Cook ravioli in boiling water in large deep skillet 5 min.; drain in colander.
  • Meanwhile, dry skillet; spray with cooking spray. Add chicken and basil; cook and stir on medium-high heat 3 to 5 min. or until chicken is browned.
  • Add pasta sauce and broccoli; mix well. Stir in ravioli. Bring to boil. Reduce heat to medium-low. Add cheese; simmer 5 min. or until broccoli is tender and cheese is melted, stirring frequently.

Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 115 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 41 g

HERB & BALSAMIC CHICKEN & RAVIOLI SKILLET



Herb & Balsamic Chicken & Ravioli Skillet image

Think of this weeknight meal as an Italian-inspired chicken and dumplings. Simmered in an herb and balsamic sauce, it's a recipe small on ingredients and big on flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
One 9-ounce package cheese ravioli
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound skinless, boneless chicken breasts, cut into chunks
Freshly ground black pepper
8 ounces white mushrooms, quartered
1/2 cup Food Network Kitchen™ Inspirations Tuscan Style Herb & Balsamic Cooking Sauce
1/3 cup flat-leaf parsley leaves, chopped
3 tablespoons grated Parmesan
Large pinch crushed red pepper

Steps:

  • Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs. Drain, then drizzle with oil and toss. Set aside and keep warm.
  • Meanwhile, sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, about 1 more minute. Transfer to a plate (the chicken will not be cooked all the way through at this point).
  • Heat the remaining 1 tablespoon oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Sprinkle with salt and continue to cook, stirring, until softened, about 3 more minutes. Return the chicken and any collected juices to the skillet. Add the Tuscan Style Herb & Balsamic Cooking Sauce, half of the parsley, 2 tablespoons of the Parmesan and 2 tablespoons water. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 4 minutes.
  • Nestle the ravioli into the skillet. Sprinkle with the remaining parsley and Parmesan. Sprinkle with crushed red pepper.

RAVIOLI SKILLET



Ravioli Skillet image

Dress up store-bought ravioli and make it really special-prosciutto and mozzarella help to do the trick. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound ground beef
3/4 cup chopped green pepper
1 ounce prosciutto or deli ham, chopped
3 cups spaghetti sauce
3/4 cup water
1 package (25 ounces) frozen cheese ravioli
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook the beef, green pepper and prosciutto over medium heat until beef is no longer pink; drain. , Stir in spaghetti sauce and water; bring to a boil. Add ravioli. Reduce heat; cover and simmer for 7-9 minutes or until ravioli is tender, stirring once. Sprinkle with cheese. Simmer, uncovered, 1-2 minutes longer or until cheese is melted.

Nutrition Facts :

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

CHEESY SKILLET RAVIOLI RECIPE BY TASTY



Cheesy Skillet Ravioli Recipe by Tasty image

Here's what you need: unsalted butter, medium yellow onion, garlic, McCormick® Perfect Pinch® Salad Supreme, crushed tomato, fresh basil, cheese ravioli, shredded mozzarella cheese, bread crumbs

Provided by Mykee Del Mundo

Categories     Dinner

Yield 6 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
3 tablespoons McCormick® Perfect Pinch® Salad Supreme, divided
1 can crushed tomato
¼ cup fresh basil, divided
2 packages cheese ravioli, cooked according to package instructions
8 oz shredded mozzarella cheese
½ cup bread crumbs

Steps:

  • Preheat the oven to 400°F (200°C).
  • Melt the butter in a medium pot over medium heat. Add the onion and garlic, and cook, stirring frequently, until softened, about 5 minutes.
  • Add 1 tablespoon of McCormick® Perfect Pinch® Salad Supreme, the crushed tomatoes, and half of the basil. Bring to a boil, then reduce the heat to medium-low and simmer until the sauce is slightly thickened, 5 minutes.
  • In a large ovenproof skillet, layer ⅓ of the sauce, ½ of the ravioli, and ⅓ of the mozzarella, then sprinkle with 1 tablespoon McCormick® Perfect Pinch® Salad Supreme. Top with another ⅓ of the sauce, the remaining ravioli, and another ⅓ of the mozzarella. Finish with the remaining sauce, remaining mozzarella, the bread crumbs, and remaining tablespoon of McCormick® Perfect Pinch® Salad Supreme.
  • Bake for 15-20 minutes, or until the bread crumbs are light golden brown and the sauce is bubbly. Garnish with the remaining basil.
  • Enjoy!

Nutrition Facts : Calories 514 calories, Carbohydrate 67 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, Sugar 6 grams

EASY SKILLET RAVIOLI



Easy Skillet Ravioli image

This is such an easy way to dress up ravioli and marinara sauce! Quick to make and the whole family will enjoy

Provided by Dine Dish

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 (26 ounce) package frozen cheese ravioli
2 1/4 cups water
1/2 teaspoon salt
1 (26 ounce) jar garden vegetable spaghetti sauce
1/4 cup half-and-half or 1/4 cup evaporated milk

Steps:

  • In a 12 inch nonstick skillet, bring ravioli, water and salt to a boil over high heat.
  • Continue boiling, stirring gently to separate ravioli;5 minutes.
  • Stir in Pasta Sauce.
  • Cook covered over medium heat, stirring occasionally, 10 minutes or until ravioli are tender.
  • Stir in cream and heat through.

Nutrition Facts : Calories 51.3, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.4, Sodium 299, Carbohydrate 0.4, Protein 0.3

CREAMY CHICKEN AND RAVIOLI



Creamy Chicken and Ravioli image

Make and share this Creamy Chicken and Ravioli recipe from Food.com.

Provided by MotherDaughterCooks

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

12 large ravioli
3 chicken breasts
1 tablespoon oil
1/3 cup flour
1 cup heavy whipping cream
3 ounces pesto sauce
3 ounces capers
salt and pepper
2 cups broccoli (small pieces)

Steps:

  • Cook the ravioli according to the directions given on the container. Set aside.
  • Preheat oven to 350 degrees.
  • Cut up the chicken breasts into bite size peices.
  • Combine flour, salt, and pepper.
  • Roll chicken in flour mixture.
  • Put oil in pan on medium heat.
  • Cook chicken in pan until tender and cooked all the way through.
  • In sauce pan, compine whipping cream, pesto, capers, salt, and pepper. Heat until it gets thicker and creamy. (~2 minutes)
  • Combine ravioli, chicken, and brocolli in large oven safe pan.
  • Bake at 350 degrees for 15 minutes.

Nutrition Facts : Calories 480.7, Fat 35.9, SaturatedFat 17.1, Cholesterol 151.1, Sodium 741.5, Carbohydrate 13.7, Fiber 2.1, Sugar 0.9, Protein 26.8

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