I guess its kinda a casserole, with chicken in a creamy tomato sause, with lots of cheese and ravoli, and then baked. please help, its wonderful, and I cant seem to get it right!!! thanks for any help…
Here is a good one
1 cup Flour
1 tablespoon Water
1 tablespoon Olive Oil
2 tablespoons Water
6 ounces Chicken – Cooked And Chopped
1/8 cup Cream
1/4 cup Mango Chutney – Or Other Flavor
1 cup Port Wine
8 Peppercorns – cracked
1 Bay Leaf
2 Shallots – diced
1 cup Chicken Stock
1 cup Cream
1 tablespoon Mustard
Pasta: Mix flour, 1 egg, water and olive oil until a dough is formed. Divide into two pieces. Roll each piece out on floured surface into a large rectangle.
Mix remaining egg and water together with whisk. Brush on one side of each piece of pasta.
Filling: Mix cooked, chopped chicken with filling ingredients until well mixed. Place 1 1/2 teaspoons of filling 2 inches apart on pasta sheets to make a “grid” of filling. Place second piece of pasta over this, egg washed sides together. Cut into ravioli using a knife or ravioli cutter. Seal ravioli by pressing edges with a fork. Flour well and set aside.
Sauce: Reduce wine, peppercorns, bay leaf and shallots over high heat until nearly dry. Add chicken stock and reduce until total volume is about 1/4 cup. Add cream and mustard, whisk, and reduce until sauce is very thick. Keep warm.
Place the ravioli in boiling water. They are done when the float to the top.
To serve. Place ravioli on top of sauce on plate. Top ravioli with chutney.
Here is an easy way. I use fresh or frozen ravioli (most are very good).
Cook ravioli according to package directions. Cook up a few chicken
breasts and slice. I use jarred white sauce (I don’t like Ragu brand).
To the white sauce add a little tomato sauce. Makes it very creamy.
Mix together all ingredients; ravioli, chicken and sauce. Stir in some
parmesan and mozzarella cheese. Bake at 350 until heated through or
the cheese melts (bubbly)
hmmm getting pretty hungry.
Hope this helps.