Chicken Pesto Ravioli

Description: ravioli with a creamy chicken pesto filling.  This recipe is sure to please your dinner guests.  (I have made this recipe using a spinach pasta dough, but it would also be great using the standard pasta dough)

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Ingredients

  • a half batch of spinach pasta dough from The Spruce Eats or at least one batch of my regular pasta dough
  • two chicken breasts, cut into one-inch pieces (roughly one pound or so of chicken)
  • roughly 3/4 cup of ricotta
  • one 6 oz. jar of basil pesto
  1. Heat some oil in a pan and add chicken pieces once hot.  Once cooked, let sit for five minutes or so to slightly cool.
  2. In the food processor, add cooked chicken, about a 1/2 cup of ricotta, and a few spoonfuls of pesto.  Run the food processor until well-combined and taste.  I personally wanted a very creamy mixture that really tasted like pesto, so I ended up adding about a 1/4 cup more of ricotta and the remaining jar of pesto.
  3. Put the mixture in a covered bowl or Tupperware and allow to cool in the fridge.
  4. Roll out pasta into long thin sheets.  When ready to fill, place pasta sheets on a slightly floured surface so they don’t stick to the counter.
  5. Evenly space one teaspoon (no more) of the filling on the pasta sheet and then fold over the pasta to cover the mixture.  Be careful not to overfill the ravioli or it might break when you boil them.
  6. Before cutting the ravioli, carefully seal all parts of the pasta sheet to make sure the filling is completely covered and there are no holes for them to escape.
  7. Using a knife or ravioli cutter, cut your ravioli and place each individual ravioli on a baking sheet dusted with flour.  Again, make sure there are no holes and seal any that are there.
  8. Once you have a full tray of ravioli, you can either cook them in boiling water for 5-7 minutes.  You could also freeze them for later (see freezer tip above).   If you freeze them, add a couple minutes to the cook time.
  9. Once ready to serve, pull ravioli out of boiling water with a slotted spoon and plate with sauce.  Alternatively, you can do what I did and pull out the ravioli a minute or so early and place them in the sauce pot to finish cooking.
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