Best Asian Chicken Ravioli With V8 Creamy Tomato Sauce Recipes

ASIAN CHICKEN RAVIOLI WITH V8 CREAMY TOMATO SAUCE

Steps:

• Mix first 10 ingredients in a bowl and marinate 6 - 8 hours or overnight.
• Thinly slice red onion; heat pan then add oil; sauté red onion until soft; set to low adding V8 and cream until boil; simmer up to 5 minutes.
• Place one wrapper on surface, fill middle with chicken mince mixture; brush edges with water; place second wrapper on top and seal; continue with wrappers and chicken mixture; set aside.
• Cook ravioli in saucepan of boiled water for about 2 -3 minutes; drain on paper towel on flat plate until all are done.
• Place cooked ravioli in serving bowls, topped with sauce, pine nuts, basil and black pepper.
• ENJOY!
• NOTE:
• Chicken in UNCOOKED.
• Used V8 Hot and spicy.
• Finely dice spring onion, garlic, ginger and finely slice red onion.
• Can use pork mince or pork/veal combination, TRUE!
• Regular variety V8 or passata (cooked tomato concentrate) as a substitute too!
• Tamari (a soy sauce made without wheat), has rich texture and intense flavour,.
• Easily found at local supermarkets, I think this recipe is one to savour.
• HELPFUL HINTS: When ravioli floats to the top, they are done.
• Can rip fresh basil into the sauce --- provides more flavour; do not dice or chop.

HOMEMADE ROSEMARY CHICKEN RAVIOLI

Steps:

• For filling, place all ingredients in a blender or food processor, blending into a paste. Add broth, milk, or cream as needed to moisten.
• Set aside.
• Blend the eggs, water, and oil.
• In a medium bowl place white flour and 1 c semolina.
• Make a well in the center and pour in egg mixture.
• Knead about 10 times adding flour and water as needed.
• It will be a very stiff dough.
• Wrap in plastic and let rest at least 30 minutes.
• Divide in fourths.
• Roll out to setting 5 on pasta maker and form sheets 25" by 5".
• You can hand roll the dough to these specifications as well.
• If you have a ravioli press place dough on top of forms, and place 1 or 2 tsp of filling into each ravioli. With no press put two balls of filling down the dough strip at a time.
• Brush water on edges and between filling balls.
• Place A strip of dough on top and seal according to your press.
• If by hand use a roller or by hand to seal sides and cut into ravioli.
• Let them dry at least 10 minutes.
• Cook in boiling water for 10 minutes.
• Serve w/ alfredo sauce recipe #123545 .

HOMEMADE RAVIOLI WITH TOMATO SAUCE

Steps:

• Sauce-In a saucepan, or crock pot, combine all ingredients.
• Heat until boiling.
• Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended.
• Noodles- Mix together.
• Knead for 10 minutes or until dough is elastic.
• Add more water or flour accordingly.
• Filling- Mix all ingredients together.
• Roll out dough, cut into small rectangles, or circles.
• (I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling.
• Seal the edges with a little bit of water and pinch closed.
• (Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes.
• Serve with prepared sauce.
• Especially good with garlic bread and sprinkled with parmesan cheese.

ROASTED CHICKEN RAVIOLI

Steps:

• Use a large food processor and pulse the parmesean cheese until completely shredded. Cut the chicken breast into smaller pieces and add them to the food processor. Cut up the chives into fours and add them to the cheese and chicken (about 1/4 cup if you had cut them up into small pieces or however much you like. Just eyeball it). Add some salt and pepper to taste. Put in the cottage cheese and turn the processor on until the mixture is smooth. Taste for seasoning. The filling should be seasoned very well and if you need to add more then do so now because you will not get a chance to do it until they are cooked. Add the egg and mix until smooth. Use a small mellon baller or two spoons to get about a teaspoon of the mixture onto the wonton wrapper. Use water and your index finger to wet two sides of the wanton and fold over the corner to make a triangle. Make sure you get all the air out of the wonton. Repeat until you make about 30 or so. Boil 2 quarts of water and season the water with salt. Cook the raviolis until they float. About 3-4 minutes. Strain and serve with whatever sauce you like. I used browned butter with lemon zest and basil but anything will do! Enjoy!