We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Leanne's easy chicken ravioli
0 Likes
Prep Time:
20 minutes
20 minutes
Cook Time:
3 minutes
3 minutes
Total Time:
23 minutes
23 minutes
Transformed to a mouth-watering masterpiece, this member recipe awaits your culinary magic. Unleash your skills and savor the delicious results!
Ingredients:
- 18.20 gm olive oil
- 1 zucchini, grated
- 1 leek, finely sliced
- 60g baby spinach, finely chopped
- 20.00 ml mixed herbs
- 1 clove garlic
- 40.80 gm chicken stock
- 250g light cream cheese, softened
- 1 egg
- 125.00 ml grated cheese (four cheese blend)
- 500g chicken mince
- Salt and pepper, to taste
- 1 packet fresh lasagne sheets
- 250.00 ml fresh basil leaves, finely chopped
- 113.75 gm extra virgin olive oil
- 20.00 ml fresh lemon zest
Instructions:
- Prepare a flavorful filling by sautéing zucchini, leek, spinach, garlic, and herbs in oil until tender and the leek turns translucent. Then, add chicken stock and continue cooking until vegetables are soft.
- Combine cream cheese, egg, cheese, raw minced chicken, and cooked veggie mix in a bowl.
- Chill mixture in the freezer while you get the pasta ready.
- Prepare the ravioli: Place lasagna sheets on a flat surface. Fill a ramekin with water and have a pastry brush ready.
- Scoop 1 tablespoon of the chicken mixture onto the lasagne sheet, filling each sheet with about three spoonfuls. Moisten the edges of the pasta with water, then fold it over and slice into squares using a ravioli cutter or sharp knife.
- Seal the ravioli by crimping the edges with a fork; an egg wash can be used instead of water for better adhesion.
- Boil ravioli in a generous amount of salted water until they float to the surface, about 3-6 minutes.
- Combine the basil, olive oil, lemon zest, salt, and pepper in a bowl, then mix well.
- Using a slotted spoon, elegantly transfer the ravioli onto the plate and generously drizzle with sauce.