Half moon ravioli with chicken, ricotta and spinach in tomato cream sauce
Tomato Cream Sauce:
¼ gallon Stonyfield reduced fat milk or any type of milk/creamer one wants to use.
½ stick of butter
½ Cup Mozzarella cheese
½ Cup grated Parmesan cheese
Montreal chicken seasoning
½ jar Barilla Tomato and Basil spaghetti sauce.
Half moon ravioli:
1 lb boneless chicken breast
1 tablespoon butter or margarine
½ cup Parmesan Cheese
½ Cup Mozzarella Cheese
15 ounce Ricotta cheese
½ cup of spinach
*No specific brand for any cheeses, milk, or butter is required. I usually use store brands because they are less expensive except for the milk, I do prefer stonyfield milk.
So usually I will begin by making spaghetti sauce from scratch and make my own pasta from scratch, but this recipe is time consuming as it is, so today we will cheat just a little. (For future recipes I will use my own marinara sauce and pasta recipes.)
We will start by making the chicken. In a medium sauté pan, melt about 1 tablespoon of butter. You can also use any type of margarine or oil to fry the chicken in. Then add some black pepper and garlic powder. (I usually do not measure out exactly how much seasoning I add, but I would say about 1 teaspoon of each. I also took a picture so that you can see approximately how much I added.) Sauté chicken for about 20 minutes on medium-high or until inside of chicken is completely white. Then let cool for about 15 minutes.
While chicken is sautéing, I start the filling for the ravioli. In any type of bowl mix together 15 ounces of Ricotta cheese, ½ cup grated parmesan cheese, ½ cup mozzarella cheese. Once cheeses are fully mixed add about 1 tablespoon of black pepper, garlic powder, and Italian seasoning. (If seasoning is not really noticeable then add more to taste.) Then add ½ cup of finely chopped up spinach.
Once the chicken has cooled, dice chicken into very tiny pieces. (See picture below for reference.)When you are finished dicing the chicken add chicken to the ravioli cheese filling. Mix until the chicken is evenly spread into mixture. Then place aside.
I start the sauce now, so that while it is cooking you can continue to stir sauce and fill the raviolis. Basically tomato cream sauce is alfredo sauce and marinara sauce mixed together. Also may be known as pink sauce. This is my recipe for alfredo sauce that I created myself. First you pour ¼ of a gallon of stonyfield reduced fat milk into a medium sauce pan and place on medium high. (I like to use Stonyfield reduced fat milk because it is organic and still gives off the same taste as whole milk or creamer. Again any milk can be used but I do prefer this brand.) Add ½ stick of butter and boil.
Once milk and butter mixture is boiled, add ½ Cup Mozzarella cheese, ½ Cup grated Parmesan cheese, Black pepper, Garlic powder, and Montreal chicken seasoning. (The seasoning I do not measure out but usually 1 teaspoon is enough. If not then I add till taste.) Reduced heat down to medium-low and allow mixture to simmer, but continue stirring until cheese is evenly spread. Then allow about ten more minutes and taste sauce. Add more spice if needed now. Otherwise let sauce cook on low for about 15 minutes or until sauce is thickened.
Keep checking on sauce but while waiting for sauce to thicken (once sauce is thickened move to step 7 for a moment), open won ton wraps’ package. I would normally like to make my own pasta from scratch, but to save time won-ton wraps work just as well. The package already has the wraps sliced into squares. So take one slice and with scoop out one teaspoon of chicken and cheese filling and place the filling on one side of the won ton wraps. Then fold won ton wrap in a triangle shape. To seal the won ton wraps dip you fingers in a little water and squeeze sides of the won ton wraps together. (See image below for reference.) Continue until you have no more filling or no more won ton wraps. These are now half-moon raviolis.
If you are here it means the alfredo sauce has thickened. Take the jar of Barilla Tomato and Basil marinara sauce and poor about half into the alfredo sauce. Mix evenly and then cook for about 15 minutes. (Sauce should turn an orange-pinkish color.)
Once all the raviolis are filled, fill a large sauce pan full of water and bring to a boil. Once water is boiling then add all the raviolis. Boil raviolis. You should only have to boil the raviolis for about 5 to 6 minutes. The raviolis will begin to float and that’s when you will know they are done.
Strain out all the raviolis in a strainer. Then line nicely in a baking pan. Then poor tomato cream sauce over raviolis. Cook raviolis for about 20 minutes at 350 degrees.
Serve with garlic bread and enjoy your home made Carrabba’s Mezzaluna!