Easy Cheesy Chicken Ravioli
Oh heyyyyyyyy! Heather Tullos here, writer, cooker, and picture taker for the blog Sugar Dish Me, which *might* seem a teensy bit confusing since I did not make you any sugary things. I love sweet treats! But really I focus on simple delicious recipes meant to inspire home cooks at any skill level to get into the kitchen. This assignment fell on kind of a crazy week for me, because my kiddos are just a couple of days in to the whole back-to-school routine, and I am both thriving and suffering with this new, more rigid schedule. You’re right there with me, aren’t you?
I mean even if you don’t have kids there are now 1000 school buses peppering the roads daily (enough to drive us all crazy), and the sun is starting to set just a little more quickly.
So. In today’s edition of Delish Dish I made us dinner. And not just dinner but really simple fresh filling tasty dinner.
Easy Cheesy Chicken Ravioli is all of those things!
Have you ever made ravioli with wonton wrappers? It’s such a fun way to serve up fresh pasta without knowing fancy egg : semolina flour ratios. I mean, who are we kidding here? I’m no Master Chef [side note: those people totally fascinate me].
I do, however, have a couple of tricks up my sleeve.
It helps to work on a very lightly floured surface. It also really helps to have a clean, damp cloth handy. I usually set up a quick assembly line when I’m using wonton wrappers. I keep my filling handy and add it to several wrappers at a time. Then I wet the edges, press to seal, and scoot the pasta under the damp cloth. The wrappers can sometimes dry out a little more quickly than you are working, and then they start to tear when you go to fold and seal. Having moisture handy eliminates that problem.
Another easy tip is to use less filling than you think you’ll need. The Easy Cheesy Chicken Ravioli recipe calls for about a tablespoon of filling per wrapper. I find that a tablespoon is just too much and sealing the pasta gets tricky, so I usually only add about 1 1/2 teaspoons per ravioli. You’ll be able to judge what works best for you after assemble the first few.
The filling is super simple, made with just a little ground chicken, some softened cream cheese, and shredded carrots. I added some finely chopped arugula because I had it handy and the green makes me feel better about myself, but even without it this dish is a totally well-balanced meal. I used a good chunky fresh tomato sauce and some sprigs of fresh basil to make the flavors pop, and I could not be happier with the ease + delicious factor happening with this meal. Find the recipe and try it for yourself HERE.
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