SKILLET CHICKEN AND RAVIOLI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
SPINACH, GOAT CHEESE AND HERB RAVIOLI
I love homemade pasta but I don't always have the time to make it from scratch. Gyoza or potsticker wrappers make for the perfect fresh pasta without all of the hassle. Using 2 wrappers for each, I stuff them with sauteed spinach, goat cheese and fresh herbs then serve them in a simple brown butter sauce to make the easiest ravioli ever.
Provided by Megan Mitchell
Categories main-dish
Time 25m
Yield 10 ravioli (serves 5 as a starter or 2 as a main course)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Liberally season with salt.
- While the water comes to a boil, heat a 10-inch nonstick skillet over medium heat until hot. Drizzle in the olive oil and garlic and cook, stirring, until fragrant, about 30 seconds. Add the spinach in batches, stirring to wilt, before adding more. Once all of the spinach is added, season with salt and pepper and cook until wilted and you no longer see any liquid in the skillet, 5 to 7 minutes.
- Remove from the heat and add the goat cheese, Parmesan, chopped basil and parsley. Stir together until thick and creamy. Scoop the filling into a medium bowl.
- Fill a small bowl with water. Place 1 gyoza wrapper on a clean work surface and add 1 tablespoon of the spinach filling to the center. Dab a finger in the bowl of water and run it around the edge of the wrapper. Top with another wrapper and press around the edges to seal the ravioli, pushing out any air bubbles. Repeat with the remaining wrappers and filling to make a total of 10 ravioli.
- Heat a large nonstick skillet over medium-low heat. Add the butter and cook until you see little brown bits on the bottom and it smells nutty, 3 to 4 minutes. Keep warm over low heat.
- While the butter browns, add 5 ravioli at a time to the pot and boil for 2 minutes. Using a slotted spoon, carefully transfer the cooked ravioli to the brown butter. Spoon the brown butter over the ravioli. Repeat with the remaining 5 ravioli.
- For each serving, spoon some of the ravioli into a shallow dish and drizzle with the brown butter. Finish with a sprinkling of Parmesan, chopped parsley and a few basil leaves.
CHICKEN AND SPINACH RAVIOLI
A delicious combination of chicken and spinach make a wonderful Italian meal. Make sure to have plenty of freshly grated Asiago cheese to top these ravioli.
Provided by JCBanks
Categories World Cuisine Recipes European Italian
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
- In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
- In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
- On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
- Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
- Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.
Nutrition Facts : Calories 621.3 calories, Carbohydrate 102.4 g, Cholesterol 147.8 mg, Fat 15.3 g, Fiber 7.4 g, Protein 19.7 g, SaturatedFat 6.8 g, Sodium 1345.8 mg, Sugar 16.7 g
GOAT CHEESE FILLING FOR RAVIOLI
Provided by Craig Claiborne And Pierre Franey
Time 15m
Yield 6 - 8 appetizer
Number Of Ingredients 8
Steps:
- Put the goat cheese, ricotta, salt, pepper, cream, chives and egg yolk in a mixing bowl. Blend well.
- When ready to use the filling, scoop out about one and one-half teaspoons of the mixture, and roll into a ball. There should be about 32 balls in all. Fill the rolled-out pasta dough. When the ravioli are cooked, serve with tomato sauce. Serve four or more portions as an appetizer. Serve eight to 10 portions as a main course.
CHICKEN WITH RAVIOLI, GOAT CHEESE, BLUEBERRIES
Number Of Ingredients 1
Steps:
- ngredients 4 chicken breast cutlets (about 1 lb) 1/2 teaspoon kosher salt 1/4 teaspoon pepper 3 tablespoons olive oil, divided 1 lemon, for juice 1 bag frozen cheese ravioli (22-24 oz) 4 oz presliced fresh white mushrooms 1/2 cup basil pesto 1/2 cup crumbled goat cheese 1/2 cup walnut pieces 1 cup fresh blueberries Steps Preheat large, nonstick sauté pan on medium-high 2-3 minutes. Season chicken with salt and pepper. Place 1 tablespoon oil in pan, then add chicken; cook 2-3 minutes on each side or until chicken is 165°F. Remove chicken from pan. Squeeze lemon for juice (1 tablespoon). Add remaining 2 tablespoons oil to pan, then add ravioli; cook 4 minutes, stirring occasionally. Stir in mushrooms and lemon juice; cook and stir 3-5 more minutes or until mushrooms are tender and ravioli are hot and lightly browned. Meanwhile, cut chicken into bite-size pieces. Remove pan from heat. Stir in chicken and pesto until blended. Transfer chicken and ravioli to serving bowls; top evenly with cheese, walnuts, and blueberries. Serve. Catherine B. Dunwoody, Georgia Finalist 2015 Aprons Recipe Contest Vote for this recipe daily through 1/12/16.
More about "chicken with ravioli goat cheese blueberries recipes"
STUFFED CHICKEN WITH BLUEBERRY, GOAT CHEESE, AND …
From liveeatlearn.com
Reviews 6Category Main DishesServings 4Total Time 45 mins
- Place chicken breast on cutting board, with one hand on top of chicken, parallel to cutting board. Insert knife 4 inches into middle of breast (widthwise), and make a 2 inch wide pocket. Repeat for each chicken breast.
- Divide mixture into 4 parts and stuff each breast with filling. Seal each pocket with a few toothpicks.
- Cook over medium/high heat in a greased saute pan, about 2 minutes on each side until brown (the inside will still be very raw).
BLUEBERRY STUFFED CHICKEN
From sidechef.com
5/5 (2)Total Time 45 minsCuisine AmericanCalories 68 per serving
BLUEBERRY BALSAMIC CHICKEN AND GOAT CHEESE …
From shortpresents.com
10 BEST CHICKEN WITH CHEESE RAVIOLI RECIPES
From yummly.com
BALSAMIC CHICKEN WRAP WITH BLUEBERRIES & GOAT CHEESE …
From fitmittenkitchen.com
BLUEBERRY & GOAT CHEESE CHICKEN SALAD WITH PEANUT …
From withsaltandwit.com
GOAT CHEESE STUFFED CHICKEN BREAST WITH BLUEBERRY …
From foodfaithfitness.com
CHICKEN AND CHEESE RAVIOLI
From simplyhomecooked.com
CHICKEN, PINE NUT AND GOAT CHEESE RAVIOLI FILLING
From bigoven.com
10 BEST CHICKEN WITH GOAT CHEESE RECIPES
From yummly.com
BBQ CHICKEN THIGHS WITH BLUEBERRY SAUCE, GOAT CHEESE
From thriftyfoods.com
RECIPE DETAILS
From publix.com
BLUEBERRY BALSAMIC GRILLED CHICKEN SALAD | CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
BLUEBERRY GOAT CHEESE SALAD WITH CHICKEN - THE WHOLE COOK
From thewholecook.com
GOAT'S CHEESE RAVIOLI RECIPE
From greatbritishchefs.com
GRILLED CHICKEN SALAD WITH BLUEBERRIES, GOAT CHEESE, AND PICKLED …
From southernliving.com
WILD BLUEBERRY CHICKEN RAVIOLI TOPPED W/ CARAMELIZED WILD …
From nswildblueberries.com
GARLIC-HERB CHICKEN OVER RAVIOLI RECIPE
From hellofresh.com
GRILLED VEGGIE SALAD WITH BALSAMIC GLAZE & GOAT CHEESE
From chefallieskitchen.com
You'll also love