Chicken With Ravioli Goat Cheese Blueberries Recipes

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 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.

GOAT CHEESE FILLING FOR RAVIOLI

Steps:

• Put the goat cheese, ricotta, salt, pepper, cream, chives and egg yolk in a mixing bowl. Blend well.
• When ready to use the filling, scoop out about one and one-half teaspoons of the mixture, and roll into a ball. There should be about 32 balls in all. Fill the rolled-out pasta dough. When the ravioli are cooked, serve with tomato sauce. Serve four or more portions as an appetizer. Serve eight to 10 portions as a main course.

GOAT CHEESE RAVIOLI IN CHICKEN/BACON BROTH

Steps:

• Put your chicken broth on to boil. Add the parsley, the bacon, and the white pepper.
• While it is coming to a boil, make your raviloli filling by mixing the goat cheese, swiss cheese, beaten egg, garlic and onion powder and 1/4 teaspoons salt in a med. size mixing bowl. Each ravioli takes one wonton wrapper folded in half to make a triangle. Be gentle, because they can tear. Lightly wet with water, two sides of each square, so that when you make your triangle you can seal the edges together. I just keep a mug of water next to me and dip my fingertip in the water each time I need to seal the wonton. It's way easier than using a pastry brush and a lot less messier.
• Place on well rounded teaspoon of filling in the center of each wonton. Dampen the edge and seal. Place the competed ravioli in the boiling broth and cook for 5-7 minute or until done.

RAVIOLI CHICKEN CASSEROLE

Steps:

• Cook ravioli according to package directions; drain. In a greased 13x9-in. baking dish, layer the ravioli and chicken. Top with mushrooms, green pepper, onion and spaghetti sauce. , Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.

CHICKEN WITH RAVIOLI, GOAT CHEESE, BLUEBERRIES

Steps:

• ngredients 4 chicken breast cutlets (about 1 lb) 1/2 teaspoon kosher salt 1/4 teaspoon pepper 3 tablespoons olive oil, divided 1 lemon, for juice 1 bag frozen cheese ravioli (22-24 oz) 4 oz presliced fresh white mushrooms 1/2 cup basil pesto 1/2 cup crumbled goat cheese 1/2 cup walnut pieces 1 cup fresh blueberries Steps Preheat large, nonstick sauté pan on medium-high 2-3 minutes. Season chicken with salt and pepper. Place 1 tablespoon oil in pan, then add chicken; cook 2-3 minutes on each side or until chicken is 165°F. Remove chicken from pan. Squeeze lemon for juice (1 tablespoon). Add remaining 2 tablespoons oil to pan, then add ravioli; cook 4 minutes, stirring occasionally. Stir in mushrooms and lemon juice; cook and stir 3-5 more minutes or until mushrooms are tender and ravioli are hot and lightly browned. Meanwhile, cut chicken into bite-size pieces. Remove pan from heat. Stir in chicken and pesto until blended. Transfer chicken and ravioli to serving bowls; top evenly with cheese, walnuts, and blueberries. Serve. Catherine B. Dunwoody, Georgia Finalist 2015 Aprons Recipe Contest Vote for this recipe daily through 1/12/16.