Easy Cheesy Chicken Ravioli

Easy Cheesy Chicken Ravioli

1 Review 1 Pic
  • Ready In

    50 m
Recipe by  Classico

“Purchased wonton wrappers stand in for pasta in this homemade ground chicken ravioli recipe for two.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. For filling, in a medium mixing bowl stir together the chicken or turkey, cream cheese, and carrot.
  2. Place about 1 tablespoon of the filling in the center of each wrapper. Brush edges with water. Fold 1 corner over to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel. Cook 2 servings of the ravioli immediately and freeze the remaining ravioli as directed.
  3. To eat two: Prepare Classico® Four Cheese pasta sauce. Meanwhile, in a Dutch oven bring a large amount of water and 1 tablespoon cooking oil to boiling. Drop 2 servings of the ravioli into the boiling water. Reduce heat. Simmer, uncovered, for 3 to 4 minutes or until no pink remains in chicken or turkey; remove with a slotted spoon. Drain on paper towels. Spoon the Classico® Four Cheese pasta sauce in the center of 2 individual plates. Arrange the cooked ravioli on top of the sauce. If desired, garnish with fresh basil.
  4. To freeze two: Place 2 servings of the ravioli in a freezer container. Seal, label, and freeze container for up to 3 months. To serve, prepare Classico® Four Cheese pasta sauce as directed. Meanwhile, in a Dutch oven bring a large amount of water and 1 tablespoon cooking oil to boiling. Drop the frozen ravioli into the boiling water. Reduce heat. Simmer, uncovered, for 5 to 6 minutes or until no pink remains in chicken or turkey; remove with a slotted spoon. Drain on paper towels. Spoon the pasta sauce in the center of 2 individual plates. Arrange the cooked ravioli on top of the pasta sauce. If desired, garnish with fresh basil.

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Review (1)

Rate This Recipe
Corrie
4

Corrie

This was good once I worked out the kinks. First of all, I cooked the ground chicken before mixing it with the cream cheese and carrots. I don't think the chicken would cook enough during the boiling. My first batch was a complete kitchen fail because they all came apart while boiling. I had gross cloudy water and slimy wonton wrappers with chicken bits. To avoid this I learned that you must make sure that they are sealed really well. You also need to be gentle and not overload the pot. Cook at a simmer and fish out gently with a slotted spoon instead of breaking them open by pouring into a colander. Do not cook for longer than the 3 minutes or they will break open. They froze well and I fried up the left overs in olive oil and they were heavenly.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 425 cal
  • 21%
  • Fat
  • 22 g
  • 34%
  • Carbs
  • 35.7 g
  • 12%
  • Protein
  • 16.5 g
  • 33%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 813 mg
  • 33%

Based on a 2,000 calorie diet

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