Craving a comforting yet elegant meal that's surprisingly easy to make? Look no further than this delightful chicken ravioli pasta recipe! This dish is perfect for a quick weeknight dinner or a more sophisticated weekend gathering. It’s packed with flavor, boasts impressive homemade elements, and requires minimal effort – proving that delicious food and easy recipes can coexist perfectly. Get ready to elevate your pasta night!
Ingredients:
This recipe serves 4-6 people. Adjust quantities as needed.
For the Chicken Filling:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 egg, lightly beaten
- Salt and pepper to taste
For the Pasta:
- 1 box (14 oz) store-bought wonton wrappers (or homemade pasta dough if feeling ambitious!)
- 1 tbsp olive oil
For the Sauce:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
Making the Chicken Filling:
- If you haven't already, cook the chicken breasts until fully cooked. You can boil, bake, or pan-fry them. Once cooked, let them cool slightly before shredding with two forks.
- In a medium bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, parsley, minced garlic, and beaten egg. Season generously with salt and pepper. Mix well to ensure all ingredients are evenly distributed.
Assembling the Ravioli:
- Lay out wonton wrappers on a clean surface. Place a teaspoon of the chicken filling in the center of each wrapper.
- Brush the edges of the wrapper with a little water. Fold the wrapper in half to create a half-moon shape, pressing firmly to seal the edges and remove any air bubbles. You can crimp the edges with a fork for a nice aesthetic touch.
- Repeat until all the filling is used.
Cooking the Ravioli and Sauce:
- Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface and are cooked through.
- While the ravioli are cooking, prepare the sauce. Heat the olive oil in a separate pan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken slightly.
Combining and Serving:
- Once the ravioli are cooked, drain them and add them to the sauce. Toss gently to coat.
- Serve immediately, garnished with fresh basil leaves if desired. A sprinkle of extra Parmesan cheese is always a welcome addition!
Cooking Tips and Variations:
- For a richer flavor, use a combination of ricotta and mascarpone cheese in the filling.
- Add a pinch of red pepper flakes to the sauce for a touch of heat.
- Feel free to experiment with different herbs and spices in both the filling and the sauce. Spinach, sun-dried tomatoes, or mushrooms would make delicious additions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 25-30g Fat: 15-20g Carbohydrates: 30-35g
This chicken ravioli recipe is a delicious and satisfying healthy meal option, perfect for a quick dinner or a special occasion. Enjoy!