Smoked Chicken Parmesan Ravioli with Tomato-Alfrado Sauce

posted in: Chicken, Recipes 0

Novel way to use leftover Hickory Smoked Chicken Quarters.  My first attempt at making Raviolis turned out delicious … ugly but delicious!  Another recipe and variations to perfect and add to my repertoire.

Prepared Ravioli Dough from a generic recipe consisting of flour, eggs, salt, and a touch of water in my stand mixer with a paddle till dough ball was formed and kneaded the dough for 5 minutes with the dough hook.  Formed the dough in a ball and wrapped it in plastic for 30 minutes.

Parmesan Smoked Chicken Filling:  Hickory Smoked Chicken, Parmesan and Ricotta Cheese, fresh wilted Spinach, and pinches of garlic powder, salt, pepper, oregano, basil, and thyme to taste.

   

Pulse the Chicken filling in the food processor until a fine result is achieved.  Sprayed Ravioli Maker with EVOO, spread dough processed with Pasta Machine, formed ravioli pockets, and filled each pocket with Smoked Chicken filling.

   

Covered the Ravioli Maker with processed dough and used rolling pin to complete formation of raviolis.  Removed excess dough, removed raviolis from ravioli maker, and placed raviolis on floured cookie sheet to dry for 1 hour …  Need to practice making Raviolis but overall turned out fine for my first time.

   

Boiled the Raviolis for 10 minutes while the Asparagus steamed on the back burner.

Tomato-Alfredo Sauce: Sautéd onions, garlic, and mushrooms.  14 oz can of Tomato Sauce, Half and Half, and Parmesan Cheese.  Dried Oregano and Parsley to taste.

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