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Cheese Ravioli with Chicken and Wine Sauce

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cheese-ravioli-chicken-wine-sauce

This sauce is really easy to make, and really fast too! The variations to this recipe are endless. The cheese ravioli can be substituted for penne or any other pasta.  Also, when using this sauce with ravioli, it can be served on small individual plates as a first course or tapas. 

Serves 6

Ingredients:

  • 1 package (16 oz) cheese ravioli
  • 1 pound of chicken breast cut in small cubes
  • ½ onion chopped
  • 4 cloves of garlic minced
  • 2 sprigs of rosemary chopped
  • ½ cup white wine
  • 1 teaspoon chicken base
  • ½ cup tomato sauce
  • 2 teaspoons paprika
  • 1 teaspoon nutmeg
  • 1 cup heavy cream
  • ½ cup cherry tomatoes cut in half
  • 3 tablespoons fresh basil
  • Olive oil
  • Salt and pepper to taste

Directions:

In a large skillet, heat up the olive oil and sauté the chicken for about 3 minutes. Add the onions, rosemary, and garlic and let it cook on high for about 2 more minutes, stirring occasionally. Add the wine and stir. Add the chicken base, tomato sauce, paprika, nutmeg, salt, pepper, and heavy cream. Lower the heat to medium and cook for about 5 to 7 minutes. Turn off the heat and add the cherry tomatoes and basil.

In the meantime, cook the ravioli in a large pan of boiling water for about 4 to 5 minutes.

Drain, top with the chicken sauce, and serve immediately with a side of parmesan cheese.

This sauce is really easy to make, and really fast too! The variations to this recipe are endless. The cheese ravioli can be substituted for penne or any other pasta.  Also, when using this sauce with ravioli, it can be served on small individual plates as a first course or tapas. 

This will taste great with a Chardonnay.

Nutrition Facts:

6 Servings

Amount Per Serving
 
Calories 367.0
 
Total Fat 22.4 g
 
Cholesterol 114.8 mg
 
Sodium 465.5 mg
 
Potassium 412.6 mg
 
Total Carbohydrate 17.4 g
 
Dietary Fiber 2.0 g
 
Sugars 2.8 g
 
Protein 22.7 g

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