CHICKEN MEZZALUNA, CARRABBA'S STYLE

Chicken Mezzaluna, Carrabba's Style image

Provided by Helenoftroy1020

Categories European

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 21

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3 3/4 cups flour
1 1/2 teaspoons salt
3/4 cup water
4 eggs
1/2 cup butter
2 minced garlic cloves
2 1/2 cups half-and-half
1 1/2 cups grated parmesan cheese
1/2 teaspoon pepper
5 ounces spaghetti sauce, I use Prego Roasted Garlic and Herb Spaghetti Sauce (about 1/2 a can)
1/2 cup half-and-half
3 tablespoons parmesan cheese
1 cup chopped cooked chicken (a little more finely chopped than the consistency of tuna)
3/4 cup spinach (if you wish)
3 tablespoons melted butter
3 tablespoons parmesan cheese
1/4 cup ricotta cheese
1 teaspoon Italian spices
2 teaspoons garlic salt
1/2 teaspoon pepper
1/2 teaspoon onion powder

Steps:

Dough:.
Beat eggs and water together. Add 2 C of flour and 1 ½ teaspoons salt; beat well. Gradually stir in about 1 ¾ C flour to make moderately stiff dough. Turn out on lightly floured surface and knead until smooth and elastic. Divide into 2 parts. Cover and let rest 10 minute Roll each part of dough out into 16x12 in rectangle. Cut into 2 inch squares.
Sauce:
Make the alfredo sauce, in a large skillet, melt butter. Sauté chopped garlic over medium heat. Stir in 1 ½ C half and half. Cook over medium heat 3-4 minutes, stirring constantly. Add remaining half and half, Parmesan cheese, and pepper. Once made, add the spaghetti sauce and stir well. Then add the half and half and cheese. Stir until its a smooth sauce; should look pink-orange.
Filling:
Combine chicken, spinach and melted butter. Stir in cheeses and spices. Place 1 tbs. of filling on one 2 inches square of dough. Moisten edges of dough with water and top with second square; seal well with tines of fork. Repeat with remaining filling and dough. Set aside to dry. Cook ravioli in large pot of boiling water until they float on the surface. Rinse and drain.