inside-out chicken ravioli

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  • add   1 oz of fresh julianne fennel(garnish)
  • add   4 each leaves of basil
  • add   1 teaspoon of fresh parsley
  • add   1/2 cup of Heavy cream
  • add   12 each spears of medium asparagus Steamed
  • add   1 Tablespoons of fresh milled pepper
  • add   1 each of roasted red bell pepper(diced fine)
  • add   2 each fresh eggs(shelled and iced)
  • add   1/2 cup of ricotta cheese
  • add   4 Tablespoons of fresh grated parm cheese
  • add   3 Tablespoon of Olive oil
  • add   4 each of roasted garlic clove(minced)
  • add   1teaspoon of granulated Garlic
  • add   2Tablespoon of kosher salt
  • add   1/2 pound of fresh ground chicken


  1. Place the fresh chicken in a chilled bowl and mix with 1 tblspn of salt, 1 tsp. of gran.garlic, 2 each of roasted minced garlic, 1 Tblspn of parm cheese, pinch of fresh milled pepper, 1 shelled egg and 1 Tablspn of oil. set aside and chill for 3 minutes. while the mix is chilling, spray the 4 mold ravioli pan with non-stick spray and place the chicken mixture in the center and shape like a pasta sheet. when that is complete set in the refridgerator and chill. Then place in a chilled bowl 1 each rosated garlic, 1 Tblspn of parm cheese, 1/2 cup of ricotta cheese, 1 shelled egg, 1 each red pepper, 1 Tblspn of oil, 1/2 tspn of chopped parsley, pinch of pepper and salt. mix well and place in the center of the chicken ravioli fake pasta sheets and dampen the rims of the chicken raviolis with water. when that is complete fold the mold over and seal with plastic wrap tightly- then steam for 5 minutes. remove from the steamer and open the molds to see if the chicken protein has adheard to each side. if that has been complete remove the raviolis and in a sautee pan add remaining oil and pan- sear the raviolis for color and complete cooking. steam the asparagus in h20 and chill in ice bath- set asidein the same sautee pan remove the raviolis and add to the hot pan the cream, pinch of salt and pepper , remaining parsley, roasted garlic and the basil bring to a boil and reduce for 2 minutes and thicken with remaining parm cheese. To serve warm the grass up for a few seconds then arrange them in a raft with 4 each in the center of the plate- and the remaining grass at the edge of the plate and place a pan-seared ravioli on each raft and top with a Tablespoon of sauce. add fennel on the center ravioli for garnish

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