Asian Chicken Ravioli With V8 Creamy Tomato Sauce Recipes

FRIED RAVIOLI WITH TOMATO CREAM DIPPING SAUCE

Steps:

• 1. FOR THE RAVIOLI
• 2. Thaw ravioili. Heat oil to 375 degrees. Mix together eggs and milk.
• 3. Dip ravioli in egg mixture and roll in breadcrumbs. Deep fry until golden brown.
• 4. FOR THE TOMATO-CREAM DIPPING SAUCE
• 5. Put all ingreadients in a small sauce pan and heat until warm and smooth.

CHICKEN MARSALA RAVIOLI

Steps:

• Place chicken ravioli in boiling water for 2 ½ to 3 minutes or according to package directions.
• In a heated sauté pan, add oil and butter, cooking the smoked prosciutto until lightly browned. Add mushrooms, asparagus, sea salt (optional), black pepper and sauté for 1-2 minutes, or until mushrooms and asparagus are cooked through.
• Add marsala wine, heavy cream, grated Parmesan, julienned basil (optional) and simmer for about 2 to 4 minutes or until sauce has reduced.
• Remove chicken ravioli from water and drain well. Add ravioli to sauté pan and toss until coated with sauce.
• Place ravioli on platter, pillow side up. Pour sauce evenly over ravioli.
• Garnish with fresh fresh basil sprigs and sprinkle with Parmesan cheese.

EASY TOMATO CREAM SAUCE FOR RAVIOLI

Steps:

• In a medium to large pot add butter, tomato puree, carrot, celery,water and salt, stir and cook on low to medium heat, half covered till thickened, for approximately 30-40 minutes, stirring occasionally, once thickened add the cream ,stir to combine and cook for about 1 minute, turn off heat. Serve over cooked ravioli or pasta. Enjoy!
• * Unused sauce can be refrigerated for 2-3 days.

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.

DATE NIGHT CREAMY TUSCAN RAVIOLI

Steps:

• BOIL: Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside.
• SAUCE: Start on the sauce while the ravioli is boiling. Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow for it to cook for 30 seconds or until fragrant. Add the onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and sun-dried tomatoes to the skillet and allow for it to become smooth and heat through; about 1-2 minutes.
• FINISH: When the ravioli is done, add it to the prepared sauce, stir to combine. The sauce should thicken significantly once the ravioli sits for a minute. Top with spinach, basil, and cover the pan and allow for it to just wilt. Once wilted, stir to combine and top with freshly grated parmesan before serving!