Best 20 Chicken Ravioli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Chicken Ravioli: A Symphony of Flavors**

Indulge in a culinary delight with our exceptional Chicken Ravioli recipes, a harmonious blend of delicate pasta pillows filled with tender chicken and an array of flavorful sauces and fillings. Embark on a culinary journey with our classic Chicken and Spinach Ravioli, a timeless combination of succulent chicken, creamy spinach, and aromatic herbs, enveloped in a velvety pasta dough. For a tantalizing twist, try our sun-dried Tomato and Chicken Ravioli, where the vibrant flavors of sun-dried tomatoes and succulent chicken dance together, complemented by a rich and creamy sauce. Craving a hearty and comforting meal? Our Chicken and Cheese Ravioli is the perfect choice, featuring a delectable filling of tender chicken, a blend of cheeses, and a touch of nutmeg, bathed in a luscious tomato sauce. And for a unique and flavorful experience, our Chicken Pesto Ravioli awaits, where aromatic basil pesto and juicy chicken create a symphony of flavors, elegantly wrapped in delicate pasta.

Let's cook with our recipes!

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE



Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings of each dish

Number Of Ingredients 19

4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Steps:

  • Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
  • Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
  • Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  • When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
  • Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
  • When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
  • To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
  • Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

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.

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

BASIL CHICKEN RAVIOLI CARBONARA



Basil Chicken Ravioli Carbonara image

Make this one-dish Italian-style skillet dinner--ready in 20 minutes--using Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso™ Recipe Starters™

Time 20m

Yield 4

Number Of Ingredients 7

1 (9 ounce) package refrigerated four-cheese-filled ravioli
1 (14 ounce) package uncooked chicken breast pieces for stir-fry
1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
¼ cup half-and-half
¼ cup cooked real bacon pieces (from a jar or package)
⅛ teaspoon Shredded Asiago or Parmesan cheese
⅛ teaspoon Chopped fresh basil leaves or parsley

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.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 23.6 g, Cholesterol 103.7 mg, Fat 17.8 g, Fiber 1.8 g, Protein 35 g, SaturatedFat 6.8 g, Sodium 650.6 mg, Sugar 1.4 g

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD



ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD image

Categories     Chicken     Sauté     Dinner

Yield 4

Number Of Ingredients 22

Chicken:
4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
Ravioli:
1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Spinach Salad:
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Steps:

  • Chicken: * 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each * 2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly * 2 tablespoons extra-virgin olive oil * 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons * Salt and coarse black pepper * 4 cloves garlic, cracked away from skin with a whack against the flat of your knife Ravioli: * 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling * 3 tablespoons butter, cut into small pieces * 2 tablespoons balsamic vinegar * 2 handfuls grated Parmigiano-Reggiano * Salt and pepper * 1/4 cup chopped flat-leaf parsley, a couple of handfuls Spinach Salad: * 6 slices pancetta, chopped * 2 tablespoons extra-virgin olive oil, 2 turns of the pan * 1 small shallot, finely chopped * 2 teaspoons sugar * 2 tablespoons balsamic vinegar, eyeball it * 1 bunch, about 10 ounces flat-leaf spinach * Salt and pepper

ROSEMARY CHICKEN BREASTS & BROWN BUTTER BALSAMIC RAVIOLI



Rosemary Chicken Breasts & Brown Butter Balsamic Ravioli image

This is from the Food Channel, by Rachael Ray, a wonderful taste and looks beautiful, a little time-consuming but well worth it.

Provided by Pumpkie

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

4 pieces boneless skinless chicken breasts (6-8 ozs each)
2 tablespoons good balsamic vinegar, eyeball it you need enough to coat the chicken lightly
2 tablespoons extra virgin olive oil
3 sprigs fresh rosemary, leaves stripped and chopped
salt
coarse black pepper
4 garlic cloves, cracked away from skin with a whack against the flat of your knife
1 (12 ounce) package fresh cheese ravioli, any flavor, i used buitoni
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
1/4-1/2 cup grated parmigiano-reggiano cheese, i used 1/2 cup as we like a lot of cheese
salt and pepper
1/4 cup chopped flat leaf parsley

Steps:

  • Coat chicken in balsamic vinegar, then olive oil.
  • Season chicken with rosemary, salt & pepper and let stand 30 minutes.
  • Bring a large pot of water to boil for ravioli.
  • Salt water and drop ravioli in water.
  • Cook according to package.
  • Heat a medium nonstick skillet over medium high heat.
  • Add chicken breasts and cracked garlic to the pan.
  • Cook chicken 12 minutes, turning occasionally, or until juices run clear.
  • The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  • When done, cover.
  • When the chicken is 2-3 minutes away from being done, heat a second skillet over medium heat.
  • To the second skillet, add butter to the pan and let it begin to brown.
  • When the butter has browned, add cooked ravioli to the pan and turn it in the butter to coat.
  • Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and to glaze the ravioli.
  • The vinegar will become thick and syrup like.
  • Add cheese, parsley, salt & pepper to the pasta and remove the pan from heat.
  • Serve chicken with ravioli.

CHICKEN AND RAVIOLI CARBONARA



Chicken and Ravioli Carbonara image

Smother chicken and ravioli in a homemade cream sauce for a tasty, 30-minute wonder!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons Italian dressing
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 package (9 oz) refrigerated cheese-filled ravioli
1/2 cup half-and-half
4 slices bacon, crisply cooked and crumbled
Shredded Parmesan cheese, if desired
Chopped fresh parsley, if desired

Steps:

  • In 10-inch skillet, heat dressing over high heat. Cook chicken in dressing 2 to 4 minutes, turning occasionally, until brown.
  • Add broth and ravioli to skillet. Heat to boiling; reduce heat to medium. Cook uncovered about 4 minutes or until ravioli are tender and almost all broth has evaporated.
  • Stir in half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot and desired consistency (cook longer for a thicker sauce). Sprinkle with bacon, cheese and parsley.

Nutrition Facts : Calories 265, Carbohydrate 13 g, Cholesterol 150 mg, Fiber 0 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 960 mg

CHICKEN ALFREDO RAVIOLI BAKE RECIPE



Chicken Alfredo Ravioli Bake Recipe image

I really enjoy this recipe. I couldn't find it when i wanted to make it again so I'm posting it here for safe keeping. It is from cdkitchen

Provided by trizzle

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 1/4 lbs boneless skinless chicken breast halves
8 ounces sliced mushrooms
16 ounces alfredo sauce
25 ounces frozen cheese ravioli
1 large red bell pepper, chopped
8 ounces mozzarella cheese, shredded
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Heat oven to 350°F
  • cut chicken into 1-inch pieces.
  • Melt butter in 12-inch skillet until sizzling; add chicken pieces.
  • Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes).
  • Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.
  • Spread 1/2 cup sauce into greased 13x9-inch baking dish.
  • Arrange single layer of frozen cheese filled ravioli over sauce;
  • drizzle 3/4 cup sauce evenly over ravioli.
  • Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and half the mozzarella cheese.
  • Repeat with remaining ingredients, except remaining mozzarella cheese and Parmesan cheese.
  • Cover tightly with aluminum foil. Bake for 45 minutes. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.

PESTO RAVIOLI WITH CHICKEN



Pesto Ravioli with Chicken image

Make and share this Pesto Ravioli with Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 31m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons olive oil
1 lb boneless skinless chicken breast, cut into strips
3/4 cup chicken broth
1 (9 ounce) package refrigerated cheese ravioli
3 small zucchini, cut into 1/4 inch slices
1 large red pepper, thinly sliced
1/4 cup purchased basil pesto
fresh grated parmesan cheese

Steps:

  • In a large skillet, heat oil over medium-high heat.
  • Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.
  • Add the broth and ravioli to the skillet.
  • Bring to a boil, lower heat.
  • Cover and simmer 4 minutes or until ravioli is tender.
  • Add the zucchini, red pepper, and chicken to the ravioli.
  • Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink.
  • Add pesto and toss to coat.
  • Season with salt and pepper if desired.
  • Sprinkle with parmesan and serve.

CREAMY CHICKEN AND RAVIOLI WITH BACON



Creamy Chicken and Ravioli With Bacon image

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

Provided by PalatablePastime

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast, cut into 1/2 inch strips
2 -3 tablespoons olive oil
4 garlic cloves, minced
3/4 cup chicken broth
1 (9 ounce) package refrigerated cheese ravioli
1/2 cup half-and-half
6 slices bacon, cooked and crumbled
parmesan cheese, amount as desired
1/4 cup chopped fresh parsley

Steps:

  • Heat oil in skillet and cook chicken over high heat, turning occasionally, until brown, 3-5 minutes.
  • Add garlic and cook until fragrant, about one minute or less.
  • Add the broth and ravioli to the skillet, and reduce heat. Cook uncovered, about 4-6 minutes or until the ravioli are tender and almost all the broth has evaporated.
  • Stir in half and half and simmer, uncovered, about 4 minutes or until hot and of a consistency you like.
  • Serve hot, sprinkled with bacon, cheese, and parsley.

CHICKEN MARSALA RAVIOLI FILLING



Chicken Marsala Ravioli Filling image

Provided by Tyler Florence

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 13

8 ounces chicken breast, cut in strips
4 tablespoons olive oil, divided
1 shallot, chopped
1 garlic clove, chopped
1/4 cup Marsala wine or chicken broth
4 thin slices prosciutto, sliced
4 bay leaves
Fresh thyme and parsley leaves
2 tablespoons bread crumbs
2 tablespoons Parmesan cheese, grated, divided
Salt and pepper
1 egg
1/4 cup heavy cream

Steps:

  • Brown chicken in 2 tablespoons of olive oil over medium-high heat. Add shallot and garlic. Deglaze with Marsala. Take pan away from heat source and flambe. Return pan to stove, flame will go out in about 1 minute. Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill before filling ravioli.

PUMPKIN RAVIOLI WITH CHICKEN AND PUMPKIN-SAGE SAUCE



Pumpkin Ravioli with Chicken and Pumpkin-Sage Sauce image

This ravioli dish steps away from the traditional fillings and red sauce by using pumpkin-stuffed ravioli and a browned butter-pumpkin-sage sauce. The ravioli is seasonal and may be found at stores such as Aldi® or Trader Joe's®.

Provided by thedailygourmet

Categories     Fruits and Vegetables     Vegetables     Squash

Time 25m

Yield 4

Number Of Ingredients 9

1 (9 ounce) package honey roasted pumpkin ravioli
2 tablespoons butter
1 pound chicken tenderloins, tendons removed
salt and ground black pepper to taste
1 clove garlic, minced
2 teaspoons minced fresh sage
¼ cup milk
¼ cup heavy cream
⅛ cup fresh pumpkin puree

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook ravioli in the boiling water, stirring occasionally until they float to the top, 2 to 2 1/2 minutes. Drain and set aside.
  • Meanwhile, melt butter in a heavy skillet over medium heat. Stir constantly until brown, 2 to 3 minutes. Season chicken tenders with salt and pepper and add to the skillet. Cook until internal temperature has reached 165 degrees F (74 degrees C), 3 to 4 minutes per side. Add garlic and sage and cook, stirring, being careful not to burn. Remove chicken tenders and sauce to a rimmed plate.
  • Stir milk, cream, and pumpkin puree into the skillet. Add chicken tenders and ravioli to the skillet; toss to coat.

Nutrition Facts : Calories 359 calories, Carbohydrate 22.1 g, Cholesterol 118.4 mg, Fat 16 g, Fiber 1.5 g, Protein 30.4 g, SaturatedFat 8.8 g, Sodium 210.8 mg, Sugar 0.8 g

CHICKEN RAVIOLI SOUP



Chicken Ravioli Soup image

This is a nice, low-calorie soup that's really tasty, quick and easy. A friend gave me this recipe a long time ago.

Provided by Hey Jude

Categories     Clear Soup

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

8 cups reduced-sodium chicken broth
2 cups sliced fresh spinach leaves
1 cup sliced julienne carrot
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup ground chicken
1 tablespoon minced shallots or 1 tablespoon onion
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
24 wonton wrappers

Steps:

  • For the raviolis: Combine chicken, shallot, garlic, salt, nutmeg and pepper in a small bowl.
  • Place rounded teaspoonful of chicken mixture in center of each of 12 wonton wrappers.
  • Moisten edges of wrappers with water.
  • Top with remaining wonton wrappers; press to seal edges.
  • Cover and refrigerate until ready to cook.
  • The soup: Combine chicken broth, spinach, carrots, salt and pepper in a large saucepan.
  • Bring to a boil over high heat.
  • Reduce heat to low; cover and simmer 10 minutes.
  • Return soup to a boil; add chicken ravioli.
  • Reduce heat to low and simmer, uncovered, 2 to 3 minutes or until ravioli are tender and rise to the surface of the soup.

CHICKEN MARSALA RAVIOLI



Chicken Marsala Ravioli image

I love the flavor of the marsala cream sauce with the chicken ravioli, proscuitto and asparagus. I have also made this using 3-cheese tortellini and add lightly browned chicken chopped into bite-sized pieces. I don't measure exactly when I make this so feel free to modify the measurements to suit your tastes.

Provided by swissms

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 (14 ounce) bag frozen chicken ravioli, thawed or 2 (8 ounce) packages chicken tortellini
1 -2 tablespoon olive oil
1 tablespoon butter
8 ounces fresh sliced mushrooms (optional)
2 -3 ounces smoked prosciutto, diced
1 -1 1/2 lb asparagus, bias sliced (1 bundle)
1 teaspoon sea salt (I omit) (optional)
freshly cracked black pepper (to taste)
1/2-1 cup heavy cream
1/4-1/2 cup marsala wine (to taste)
2 teaspoons fresh basil, julienned (I usually omit)
1/4-1/2 cup freshly grated parmesan cheese
4 basil sprigs (for garnish, I omit)
2 tablespoons freshly grated parmesan cheese (for garnish)

Steps:

  • Place chicken ravioli in boiling water for 2 ½ to 3 minutes or according to package directions.
  • In a heated sauté pan, add oil and butter, cooking the smoked prosciutto until lightly browned. Add mushrooms, asparagus, sea salt (optional), black pepper and sauté for 1-2 minutes, or until mushrooms and asparagus are cooked through.
  • Add marsala wine, heavy cream, grated Parmesan, julienned basil (optional) and simmer for about 2 to 4 minutes or until sauce has reduced.
  • Remove chicken ravioli from water and drain well. Add ravioli to sauté pan and toss until coated with sauce.
  • Place ravioli on platter, pillow side up. Pour sauce evenly over ravioli.
  • Garnish with fresh fresh basil sprigs and sprinkle with Parmesan cheese.

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

CHICKEN RAVIOLI



Chicken Ravioli image

Provided by Food Network

Categories     main-dish

Yield Enough filling for 25 to 30 ra

Number Of Ingredients 5

2 boneless chicken breast halves (about 8 ounces), cut into chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
2 cups chicken stock, simmered several minutes and seasoned to taste

Steps:

  • Place chicken breasts, salt and pepper and cream in bowl of food processor fitted with the metal blade. Process, pulsing in short onoff bursts, until everything is wellincorporated. Form and cook raviolis as detailed above. Serve in bowl of warm seasoned chicken broth.

CHICKEN CATCHATORY-RAVIOLI STEW



Chicken Catchatory-Ravioli Stew image

This recipe was especially designed for Sabia Rose to make for Bill and Vicki, 'cause she's Daddy's AND Mommy's Little Girl - and a really good cook, too!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 cloves garlic
2 tablespoons extra-virgin olive oil, 2 times around the pan in a slow stream
2 stems fresh rosemary leaves
2 stems fresh thyme leaves
1 cup pre-sliced fresh mushrooms, available in produce section or, Grown Helper may slice for you, about 1/3 pound
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery
2 roasted red peppers, drained
1 cup tomato sauce
1 package chopped frozen spinach, defrosted in microwave and drained
6 cups chicken broth
1 package chicken breast tenders, 3/4 pound to 1 pound
1 pound fresh ravioli, any flavor
1 cup grated Parmigiano-Reggiano or Romano to pass at table
Crusty Italian bread or rolls, to pass at table

Steps:

  • Heat a big soup pot over medium high heat. Have a GH (grown-up helper) do this for you.
  • WHACK the garlic with a fist or the palm of your hand. Separate the skins from the smashed garlic and throw just the skins away into the garbage bowl. WHACK the 3 cloves of garlic with the bottom of a small saucepan. Add extra-virgin olive oil, 2 turns of the pan, to the soup pot. Throw in the garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall off the stems and give a delicious and really cool flavor to your special stew. Add the mushrooms, too and help stir as the mushrooms cook 3 to 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking.
  • Next, have the GH open the can of tomatoes and pour into the soup pot. Use a sharp, small knife to chop the red roasted bell peppers. Keep your fingers on the hand that is not holding the knife curled under so you don't chop off a whole finger! You just want to cut up those peppers into pieces as big as your mouth, that's what they call "bite-size." Add the chopped up roasted red peppers to the tomatoes and stir. Squeeze as much liquid as possible out of the spinach. Add spinach, tomato sauce and chicken broth to the pot.. Stir really slowly or the soup will slosh out of your pot! Stir until the spinach is all broken up in the broth. Have the GH cover the soup and raise the heat to high.
  • Have the GH cut up the chicken for you on a separate cutting board from the one you cut up the vegetables on. Tell them to use a plastic board. Cut the chicken tenders into 1-inch pieces across and add them to the stew. Tell the GH to go wash up right away with lots of soap and hot water so that the raw chicken doesn't get on anything else in the kitchen or any other food.
  • When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. Turn off the heat and let the stew cool down a little bit. Have your GH serve up the stew and pass cheese and bread at the table to go with it.

CHICKEN AND CHEESE RAVIOLI



Chicken And Cheese Ravioli image

Make and share this Chicken And Cheese Ravioli recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Cheese

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 18

100 g fresh pasta dough
1 egg, beaten
refined flour, for dusting
2 medium onions, peeled,washed and chopped
2 tablespoons olive oil
1/2 teaspoon red chili pepper flakes
1 cup fresh cream
1/2 cup processed cheese, grated
salt
2 chicken breasts, cleaned,washed and cut into half-inch sized cubes
1 small onion, peeled,washed and chopped
4 -6 mushrooms, cleaned,washed and chopped
3 -4 cloves garlic, cleaned,washed and chopped
salt
1 teaspoon red chili pepper flakes
1/2 teaspoon mixed herbs
1/4 cup parmesan cheese
1/4 teaspoon red chili pepper flakes

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.

Nutrition Facts : Calories 952.6, Fat 77.7, SaturatedFat 36.2, Cholesterol 372.6, Sodium 392.9, Carbohydrate 22.6, Fiber 3.3, Sugar 7.4, Protein 43.6

CHICKEN AND SPINACH PALEO RAVIOLI RECIPE - (4.7/5)



Chicken and Spinach Paleo Ravioli Recipe - (4.7/5) image

Provided by á-2386

Number Of Ingredients 23

4 medium to large yellow squash
1 tablespoon olive oil
1 1/2 pounds ground chicken
1 (8 ounce) bag frozen spinach, thawed
8 ounces mascarpone cheese
1/2 yellow onion, diced
1 clove garlic, minced
Small handful fresh basil leaves
Salt and pepper to taste
Caulif-redo Sauce
Makes several cups
1 head of cauliflower, cored and chopped into large chunks
2 Tbsp. olive oil
1 shallot, minced
1 cup chicken broth
3 Tbsp. shredded parmesan
1/4 cup canned coconut milk
salt/pepper to taste
pinch of nutmeg
1 . Steam cauliflower until fork-tender.
2 . While cauliflower steams, heat olive oil over medium low heat in a small pot. Add shallot and saute for a few minutes, then add chicken broth and heat through.
3 . Add cauliflower, shallot/broth mixture, and remaining ingredients to a blender. Blend until smooth and creamy. Add more coconut milk if needed.
4 . Serve over ANYTHING!!!!

Steps:

  • Cut ends of squash off and slice down the middle so you have two halves. Using the narrowest setting on your mandolin, slice the squash into long, flat strips. You'll end with around 70 or so strips. In a large pan, heat oil over medium heat. Add onion and a pinch of salt and saute for about 5 minutes, until nearly translucent. Add garlic and saute until fragrant. Add ground chicken to onion and garlic and saute until chicken is cooked all the way through. Squeeze all the excess water out of the spinach, then ad chicken, spinach, salt, pepper, and mascarpone to a food processor or blender and puree until mixture reaches desired consistency. Assemble the ravioli by just barely overlapping two strips of squash (pictured above). Do the same over the middle of the first two strips, but perpendicular, creating a cross or "t" shape. Spoon filling in the center of the cross, then bring the ends of the strips together, overlapping each other. If that doesn't make sense, just see the picture above. Secure with a toothpick. Before serving, steam raviolis for about 4 minutes, or until squash is tender and inside is warm. Top with Caulif-redo or sauce of your choice.

ASIAN CHICKEN RAVIOLI WITH V8 CREAMY TOMATO SAUCE



Asian Chicken Ravioli With V8 Creamy Tomato Sauce image

Am PROUD to say, THIS recipe MAKES MY DAY! Was Masterchef cook off winner of the day, Has "boosted my confidence" beyond words, OK?

Provided by mickeydownunder

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

250 g ground chicken
2 minced garlic cloves
1/4 teaspoon salt
2 spring onions
1 tablespoon tamari
1 teaspoon ginger
1 teaspoon rice wine vinegar
1 teaspoon cornflour
1/4 teaspoon white pepper
1/4 teaspoon sesame oil
2 tablespoons basil
1 teaspoon oil
1 teaspoon pine nuts
1/4 cup tomato juice
1/4 red onion
4 tablespoons thickened cream
8 ounces wonton wrappers
water
black pepper

Steps:

  • Mix first 10 ingredients in a bowl and marinate 6 - 8 hours or overnight.
  • Thinly slice red onion; heat pan then add oil; sauté red onion until soft; set to low adding V8 and cream until boil; simmer up to 5 minutes.
  • Place one wrapper on surface, fill middle with chicken mince mixture; brush edges with water; place second wrapper on top and seal; continue with wrappers and chicken mixture; set aside.
  • Cook ravioli in saucepan of boiled water for about 2 -3 minutes; drain on paper towel on flat plate until all are done.
  • Place cooked ravioli in serving bowls, topped with sauce, pine nuts, basil and black pepper.
  • ENJOY!
  • NOTE:
  • Chicken in UNCOOKED.
  • Used V8 Hot and spicy.
  • Finely dice spring onion, garlic, ginger and finely slice red onion.
  • Can use pork mince or pork/veal combination, TRUE!
  • Regular variety V8 or passata (cooked tomato concentrate) as a substitute too!
  • Tamari (a soy sauce made without wheat), has rich texture and intense flavour,.
  • Easily found at local supermarkets, I think this recipe is one to savour.
  • HELPFUL HINTS: When ravioli floats to the top, they are done.
  • Can rip fresh basil into the sauce --- provides more flavour; do not dice or chop.

Tips:

  • Use fresh ingredients: Fresh ingredients will give your ravioli the best flavor. If you can, use organic or locally-sourced ingredients.
  • Make your own pasta dough: Making your own pasta dough is not as difficult as you might think. It only takes a few ingredients and a little bit of time. Plus, it tastes so much better than store-bought pasta dough.
  • Don't overstuff the ravioli: When you're filling the ravioli, be careful not to overstuff them. Otherwise, they will be difficult to seal and will fall apart when you cook them.
  • Cook the ravioli in boiling water: Bring a large pot of salted water to a boil and then add the ravioli. Cook them for 3-4 minutes, or until they float to the top of the water.
  • Serve the ravioli with a simple sauce: A simple sauce, such as a tomato sauce or a pesto sauce, will complement the ravioli without overpowering them.

Conclusion:

Chicken ravioli is a delicious and easy-to-make dish that is perfect for a weeknight meal. With just a few simple ingredients, you can create a dish that is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics