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Holy Sh!t Ravioli

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Holy Sh!t Ravioli
Chicken Ravioli in a White Wine and Saffron Cream Sauce
Holy Sh!t Ravioli
Chicken Ravioli in a White Wine and Saffron Cream Sauce
  • 1
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  • 5
Votes: 0
Rating: 0
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Print Recipe
Ingredients
  • 1/2 lb ground chicken
  • salt
  • Parmesan cheese grated
  • ground black pepper
  • olive oil
  • 1 onion diced
  • 4 cloves garlic chopped
  • pasta dough refrigerated for ravioli or lasagna cut into squares
  • 2 Roma tomatoes diced
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • pinch saffron
  • 2 pats butter
  • flour
Servings:
Ingredients
  • 1/2 lb ground chicken
  • salt
  • Parmesan cheese grated
  • ground black pepper
  • olive oil
  • 1 onion diced
  • 4 cloves garlic chopped
  • pasta dough refrigerated for ravioli or lasagna cut into squares
  • 2 Roma tomatoes diced
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • pinch saffron
  • 2 pats butter
  • flour
Servings:
Instructions
RAVIOLI:
  1. In a bowl, combine ground chicken, ½ onion and 2 cloves of the diced garlic, 2 tbsp of grated Parmesan cheese, 1 tsp salt and 1 tsp pepper, and a tbsp of olive oil. Mix thoroughly.
  2. Lay out pasta. If using lasagna dough, cut into 4-5 inch squares. Fill pasta with about a teaspoon of chicken filling, wet the inside edges, fold over across to form a triangle and pinch to seal the moistened edges. If ravioli won’t seal well, wet the pointy edges and fold in toward the center to form a rectangle. It should look like a sealed envelope when you are done with it. Make sure the wet edges have been sealed. Set aside on a plate dusted with flour (so it won’t stick to plate) in refrigerator while you prepare sauce.
SAUCE:
  1. In a coverable, deep frying pan, sauté the rest of the garlic and onion and the tomatoes with a dash of salt and pepper in enough olive oil to coat and cover for about 5 minutes until tomatoes begin to get tender. Squash tomatoes with a back of a spoon. Add white wine and chicken broth and stir together. Put heat to medium low. Add ½ tsp of salt and ½ tsp of ground black pepper and stir. Add a pinch of saffron, stir, cover and let simmer for about 20 minutes. During the 20 minutes, coat the pats of butter with flour and set aside.
  2. While sauce is simmering, bring water to a boil in a large pot. Add ravioli and let cook for 7-10 minutes.
BACK TO THE Sauce:
  1. At the end of 20 minutes, add the cream and the pats of butter and stir slowly. Put heat to low and add one more tablespoon of flour. Stir to get the larger clumps out and let simmer approximately 10 minutes more, stirring occasionally so the sauce doesn’t stick to the bottom of the pan. The sauce should be thick enough to coat the back of a spoon. Drain the ravioli thoroughly, and then let sit for about 2 minutes to let the ravioli set a little bit so the pasta isn’t flimsy. Drizzle sauce over the Ravioli.
  2. TOP WITH SOME PARMESAN CHEESE AND SERVE IT, [email protected]!
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