Asian Chicken Ravioli With V8 Creamy Tomato Sauce Recipes

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.

Steps:

• Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

Steps:

• Sauce-In a saucepan, or crock pot, combine all ingredients.
• Heat until boiling.
• Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended.
• Noodles- Mix together.
• Knead for 10 minutes or until dough is elastic.
• Add more water or flour accordingly.
• Filling- Mix all ingredients together.
• Roll out dough, cut into small rectangles, or circles.
• (I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling.
• Seal the edges with a little bit of water and pinch closed.
• (Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes.
• Serve with prepared sauce.
• Especially good with garlic bread and sprinkled with parmesan cheese.