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Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chicken Ravioli

  • Level: Easy
  • Yield: Enough filling for 25 to 30 ra
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 28 servings
    Calories
    31
    Total Fat
    2
    Saturated Fat
    1
    Carbohydrates
    1
    Dietary Fiber
    0
    Sugar
    0
    Protein
    2
    Cholesterol
    12
    Sodium
    69
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Ingredients

2 boneless chicken breast halves (about 8 ounces), cut into chunks

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup heavy cream

2 cups chicken stock, simmered several minutes and seasoned to taste

Directions

  1. Place chicken breasts, salt and pepper and cream in bowl of food processor fitted with the metal blade. Process, pulsing in short onoff bursts, until everything is wellincorporated. Form and cook raviolis as detailed above. Serve in bowl of warm seasoned chicken broth.

c.1997, M.S. Milliken & S. Feniger, all rights reserved

Categories:

Easy Pasta Recipes Pasta Recipes Easy Chicken Chicken Recipes Poultry Easy Main Dish Main Dish Ravioli Dairy Recipes Gluten Free

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3 Reviews
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Heidi W.

This recipe was only for the filling. It assumes you already have the dough and know what you're doing in the kitchen. I gave it only four stars because it is bland. Anyone can chop up cooked chicken in a food processor and call it a filling. I was hoping for a bit more flavor and ideas on flavor marriages beyond basil, gorgonzola, walnuts or sage. And because the recipe was from the Two Hot duo, I was thinking it might have a bit of zip.

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