Chicken, Herb and Cheese Ravioli

Chicken, Herb and Cheese Ravioli

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Chicken stuffed ravioli is easy to make and deliciously fresh with this recipe! You can make extra and freeze your ravioli for an easy and quick dinner on a busy night.

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Time needed

55 min preparation + 1.5 hour cooking

Serving Size / Yield

4-6 servings

Ingredients

  • 1 cup chicken, finely shredded
  • 3 tablespoons butter
  • ¼ cup Parmesan cheese, grated
  • ¾ cup ricotta cheese
  • 1 teaspoon dried Italian herbs
  • 2 teaspoons garlic powder
  • salt
  • pepper
  • wonton wrappers
  • 2 tablespoons parsley, chopped
  • Sauce:
  • 2 tablespoons olive oil
  • 2 tablespoons butter, unsalted
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 30oz tomato sauce
  • salt
  • pepper
  • 1 teaspoon sugar
  • 1 cup heavy cream

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Directions

In a large bowl, combine the ingredients for the ravioli except the wonton wrappers. Mix well. Depending on how big or small you want the ravioli to be, scoop 1 to 2 spoons of the chicken mix onto the wonton wrapper, leaving a gap between each scoop. Wet the edges with water and place a wonton wrapper on top, and press with your fingers around the meat. Cut in half between the meat sections where you pressed to seal the wonton. Set the ravioli aside, keeping it covered, until the rest is finished or ready to cook. In a large saucepan, heat the oil and butter. Add the onion and garlic and sauté for 1 minute. Add the tomato sauce, salt, pepper and sugar and mix well. Cook on low for 30 minutes, stirring occasionally. Remove from heat and stir in the heavy cream. In a large pot, bring salted water to a boil and cook the ravioli for 2 minutes, or until al dente. Serve topped with sauce.


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