Chicken Ravioli with Creamy Tomato Sauce

Name: Chicken Ravioli with Creamy Tomato Sauce
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 4 to
Ingredients: 1 cup finely shredded chicken; 3/4 cup chopped fresh spinach; 3 tablespoons butter, melted; 1/4 cup grated Parmesan cheese, plus more for garnish; 1/2 cup ricotta cheese; 1 teaspoon dried Italian herbs; 2 teaspoons garlic powder; Kosher salt and freshly ground pepper to taste; fresh pasta dough sheets OR wonton wrappers; 2 tablespoons chopped fresh Italian parsley; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 large shallot (or medium onion), finely diced; 3 cloves garlic, minced; 2 (15-ounce) cans tomato sauce; Kosher salt and freshly ground black pepper; 1 teaspoon granulated sugar; 1 cup heavy cream

User Reviews

5.0

6 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
50 mins
Servings
4 to
Course
Main Course
Cuisine
Italian

Chicken Ravioli with Creamy Tomato Sauce

Joshua Davis

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This scrumptious Chicken Ravioli with Creamy Tomato Sauce is an elegant and gourmet meal you can make at home.

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Ingredients

Servings

For the ravioli:

1 cup finely shredded chicken
3/4 cup chopped fresh spinach
3 tablespoons butter, melted
1/4 cup grated Parmesan cheese, plus more for garnish
1/2 cup ricotta cheese
1 teaspoon dried Italian herbs
2 teaspoons garlic powder
Kosher salt and freshly ground pepper to taste
fresh pasta dough sheets OR wonton wrappers
2 tablespoons chopped fresh Italian parsley

For the sauce:

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large shallot (or medium onion), finely diced
3 cloves garlic, minced
2 (15-ounce) cans tomato sauce
Kosher salt and freshly ground black pepper
1 teaspoon granulated sugar
1 cup heavy cream

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Instructions

For the ravioli:

In a large bowl, combine all the ingredients except the parsley and pasta dough. Fill the ravioli or use a ravioli maker. Keep the ravioli covered until you’re ready to cook. If using wonton wrappers, brush the edges of the wonton wrapper with water. Place about 1 heaping teaspoon of the filling in the center. Top with another wonton wrapper. Press firmly to seal. The ravioli can be refrigerated until ready to use. You can also freeze the ravioli until firm, place in an airtight container, and store in the freezer for up to 3 months.

For the sauce:

Heat the olive oil and butter in a large saucepan over medium heat. Add the onions and garlic and sauté for about a minute. Add in the tomato sauce, salt, pepper, and sugar. Stir to combine. Cook over low heat for 30 minutes, stirring occasionally.
Remove from heat and stir in the cream.

To finish:

Bring a large pot of salted water to a gentle boil. Cook the ravioli for 2 minutes, or until al dente. If using frozen ravioli, cook for 5 minutes, or until al dente.
Divide the ravioli among plates. Top with the tomato sauce. Garnish with the parsley. Serve.