Friday, January 20, 2012
Chicken and Ricotta Ravioli
I think ravioli is one of the most fantastic foods on earth. Making ravioli from scratch is time consuming, and requires special tools that I do not own. I found a way around this by purchasing fresh lasagna sheets, and using them to make ravioli. This eliminates the most time consuming part of the process. These ravioli can be made in about 45 minutes, and taste just as good as ravioli made completely from scratch.
You can use this ravioli technique to make any type of ravioli you like. I had leftover chicken in my fridge so I decided to make chicken and ricotta ravioli.
1 cup finely diced Chicken
1/2 cup shredded Mozzarella
1/4 cup finely chopped Spinach
1 cup Ricotta Cheese (you can use part skim)
dash of Salt and Pepper
1 package fresh Lasagna Sheets (must be fresh pasta - can be found at Whole Foods)
Flour to dust countertop to prevent pasta from sticking
Combine the chicken, mozzarella, spinach, egg, ricotta, salt and pepper in a bowl.
Carefully remove the lasagna sheets from the packaging. Take 1 sheet and run it under hot water for 20 seconds or so. You want any flour (used to prevent the sheets from sticking together) to wash off, and you want the pasta to get sticky again. Once the pasta is sticky, place it on the floured counter top.
Assemble the ravioli. Place teaspoons of the filling 2 inches apart and 1 inch from the edges. Then fold the pasta over. Cut in between the raviolis. Press the edges with your fingers, removing any air bubbles, and then seal edges with a fork.
You can either freeze the ravioli - or cook it. Cook in boiling water for about 3 minutes or until the ravioli floats. While the ravioli is cooking, combine equal parts butter and brown sugar until just melted. Top the cooked ravioli with the brown sugar sauce and a sprinkle of parmesan.
Note: I served this ravioli with the sauce from the Spaghetti Alla Rustica. The only change I made is that I chopped the onions more finely.
Labels: chicken ravioli