Roasted Chicken Ravioli Recipes

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.

Steps:

• Use a large food processor and pulse the parmesean cheese until completely shredded. Cut the chicken breast into smaller pieces and add them to the food processor. Cut up the chives into fours and add them to the cheese and chicken (about 1/4 cup if you had cut them up into small pieces or however much you like. Just eyeball it). Add some salt and pepper to taste. Put in the cottage cheese and turn the processor on until the mixture is smooth. Taste for seasoning. The filling should be seasoned very well and if you need to add more then do so now because you will not get a chance to do it until they are cooked. Add the egg and mix until smooth. Use a small mellon baller or two spoons to get about a teaspoon of the mixture onto the wonton wrapper. Use water and your index finger to wet two sides of the wanton and fold over the corner to make a triangle. Make sure you get all the air out of the wonton. Repeat until you make about 30 or so. Boil 2 quarts of water and season the water with salt. Cook the raviolis until they float. About 3-4 minutes. Strain and serve with whatever sauce you like. I used browned butter with lemon zest and basil but anything will do! Enjoy!

Steps:

• Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
• Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.
• Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.
• Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.