Ravioli With Chicken And Spinach Recipes

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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

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

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

SPINACH RAVIOLI BAKE



Spinach Ravioli Bake image

This entree is unbelievably simple to prepare yet tastes delicious. The fact that you use frozen ravioli-straight from the bag without boiling or thawing-saves so much time.-Susan Kehl, Pembroke Pines, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 5

2 cups spaghetti sauce
1 package (25 ounces) frozen sausage ravioli or ravioli of your choice
2 cups shredded part-skim mozzarella cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese

Steps:

  • Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 470 calories, Fat 17g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 1441mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.

CREAMY CHICKEN WITH RAVIOLI AND SPINACH



Creamy chicken with ravioli and spinach image

A delicious and easy weeknight supper recipe of creamy chicken with ravioli and spinach.

Provided by Sam Linsell

Number Of Ingredients 14

Olive oil
1 onion finely chopped
4 cloves garlic crushed
1 Tbsp butter
450gms - 500gms - skinless boneless chicken (either thigh or breast) cut into bite-size pieces (brought to room temperature)
1 Tbsp flour
½ cup dry white wine
1 cup chicken stock
½ cup cream
1 Tbsp Dijon mustard
1 medium tomato, deseeded and chopped
A small handful of basil leaves finely shredded (about ¼ cup)
100gms baby spinach
250gms ravioli, cooked according to the pack instructions

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.

RAVIOLI CHICKEN CASSEROLE



Ravioli Chicken Casserole image

"I threw this together one when I had to work late and my new in-laws stopped over for the first time," notes Stacie Knackmuhs of Decatur, Illinois.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10-12 servings.

Number Of Ingredients 7

1 package (24 ounces) frozen cheese ravioli
3 cups cubed cooked chicken
6 medium fresh mushrooms, sliced
1/2 cup chopped green pepper
1/3 cup chopped onion
1 jar (28 ounces) meatless spaghetti sauce
2 cups shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 265 calories, Fat 10g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 502mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

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

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