Chicken And Cheese Ravioli: Perfect Pairing Ideas

Chicken and cheese ravioli is a delicious and creamy pasta dish. It goes well with a variety of side dishes and can be adapted to suit different tastes and dietary requirements. For a simple option, serve it with a salad or bread. If you're looking for something more substantial, why not try smothering it in a creamy Parmesan sauce or making a tomato cream sauce? For a healthier option, you could serve it with extra vegetables, such as mushrooms, spinach, sun-dried tomatoes, or artichokes.

Chicken and cheese ravioli with bacon

Ingredients:

• Chicken and Cheese Ravioli
• Bacon
• Heavy Cream
• Parmesan Cheese
• Salt
• Pepper
• Garlic Clove
• Spinach (optional)

Method:

First, partially freeze the bacon. This will make it easier to chop into uniform pieces. Place the chopped bacon in a skillet and cook over medium-high heat until crispy. Add a minced garlic clove and stir for a few seconds until fragrant. Pour in the heavy cream and let it come to a simmer. Take the pan off the heat and stir in the grated Parmesan cheese. Be careful not to let the cheese curdle by keeping the sauce off the burner.

In a separate pot, cook the chicken and cheese ravioli in salted boiling water according to the package directions. Drain the ravioli in a colander. Finally, add the ravioli to the cream sauce and stir. Serve immediately.

Serving Suggestions:

This dish can be served with a simple salad, such as a cucumber, tomato, and feta salad, or with garlic bread.

Storage:

The chicken and cheese ravioli with bacon can be refrigerated in an airtight container for 3-5 days. To reheat, place it back in the skillet with a little extra cream to help the sauce come together. It can also be frozen, but it is recommended to cook the ravioli a little less so that it doesn't become mushy when thawed.

Chicken and cheese ravioli with salad

Ingredients

For the ravioli:

• Chicken and cheese ravioli
• Bacon
• Heavy cream
• Parmesan cheese
• Salt
• Pepper
• Garlic clove
• Spinach (optional)

For the salad:

• Spinach or arugula
• Olive oil
• Balsamic vinegar
• Tomatoes
• Avocado
• Cucumber
• Beet
• Goat cheese
• Cashews

Method

First, prepare the ravioli. If making the ravioli from scratch, mix eggs, water, flour, and salt in a bowl. Gradually mix in the remaining flour until smooth. Divide the dough into two parts, cover, and set aside in the refrigerator for 20 minutes. In a skillet over medium heat, cook ground chicken until evenly brown, then drain. In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl and mix with butter, Asiago cheese, salt, garlic powder, nutmeg, and pepper.

On a lightly floured surface, roll out each part of the dough to 1/8-inch thickness. Cut into 2-inch squares. Place about 1 teaspoon of the chicken mixture in the center of half the squares, and top with the remaining squares. Seal the edges with a moistened fork to form the ravioli.

Bring a large pot of lightly salted water to a boil and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain and rinse under cold water. If using store-bought ravioli, cook according to the package instructions.

For the sauce, cook the bacon in a skillet over medium-high heat until crispy. Add the garlic and stir for a few seconds until fragrant. Pour in the heavy cream and let it come to a simmer. Remove the pan from the heat and stir in the grated Parmesan cheese

Add the cooked ravioli to the cream sauce and stir to combine. Serve immediately.

To make the salad, simply toss the spinach or arugula with olive oil and balsamic vinegar. For a more complex salad, add in halved cherry tomatoes, avocado, cucumber, and a dressing of your choice. For a beet salad, combine spinach, cashews, and goat cheese with beets.

Tips

• Partially freeze the bacon to make it easier to chop into uniform pieces.
• When adding the cheese, take the sauce off the burner to avoid curdling.
• You can add spinach to the ravioli for some extra colour and flavour.
• This recipe can be refrigerated in an airtight container for 3-5 days and frozen for up to 3 months.
• For a vegetarian option, use one of the meatless chicken substitutes or vegetables such as broccoli, cauliflower, asparagus, or mushrooms.

Chicken and cheese ravioli with pesto

Ingredients

This recipe is packed with protein and vegetables. It requires the following ingredients:

• Olive oil
• Chicken
• Cheese ravioli
• Asparagus
• Cherry tomatoes
• Sun-dried tomatoes
• Basil pesto
• Salt

Preparation

First, cook the chicken in olive oil in a skillet over medium heat until browned. Remove the chicken from the skillet. Next, add the zucchini, bell pepper, and chicken to the skillet and cook until tender. Then, add the ravioli, followed by the pesto, and sprinkle with Parmesan cheese.

Serving Suggestions

This dish is a complete meal on its own, but if you would like some side dishes, consider a simple salad with spinach or arugula, or a beet salad with spinach, cashews, and goat cheese. Bread, such as a baguette or Italian loaf, would also pair well with this ravioli dish.

Variations

You can experiment with different types of ravioli, such as spinach-filled or mushroom-filled. If you want to add more vegetables, asparagus can be substituted with green beans, and cherry tomatoes can be replaced with grape tomatoes or regular tomatoes. For a creamier option, try adding heavy cream and Parmesan cheese to make a creamy pesto sauce.

Chicken and cheese ravioli with alfredo sauce

Ingredients

You can make your own ravioli or buy it from the store. If you're short on time, you can use pre-cooked chicken and a pre-made Alfredo sauce. Here's what you'll need:

• Chicken and cheese ravioli (homemade or store-bought)
• Boneless skinless chicken breasts or thighs
• Alfredo sauce (pre-made or from scratch)
• Spinach (optional)
• Mushrooms (optional)
• Garlic
• Salt and pepper
• Cheese (Parmesan, Mozzarella, or Asiago)

Method

• If you're making your own ravioli, mix eggs, water, flour, and salt in a bowl.
• Cook the ground chicken in a skillet until evenly brown, then drain.
• In a food processor, mix the chicken with spinach, onion, butter, cheese, salt, garlic powder, nutmeg, and pepper.
• Roll out the dough and cut into squares. Place the chicken mixture in the center of each square, and seal the edges with a moistened fork to form the ravioli.
• Boil the ravioli in salted water for about 8 minutes or until al dente. Drain and rinse.
• If using pre-made ravioli, cook according to the package instructions.
• In a saucepan, melt butter and add salt and pepper. Saute garlic and mushrooms until softened.
• Add the cream cheese and stir until blended.
• Whisk in the Alfredo sauce.
• Stir in the cooked chicken, ravioli, and spinach (if using).
• Simmer for a few minutes to allow the flavors to blend.
• Sprinkle with basil or parsley before serving.

Serving Suggestions

This Chicken and Cheese Ravioli with Alfredo Sauce is a hearty and comforting dish that can be served as a main course. Here are some side dish suggestions:

• Salad (cucumber, tomato, feta, or spring mix)
• Garlic bread or breadsticks
• Roasted broccoli

Storage and Reheating

This dish can be refrigerated for 3-5 days and frozen for up to 3 months. To reheat, place it back in the skillet with a little extra cream to help the sauce come together.

Chicken and cheese ravioli with vegetables

Ingredients

You can use store-bought or homemade chicken and cheese ravioli for this recipe. If you're short on time, opt for the store-bought variety, which can be found at most grocery stores or specialty markets. If you're feeling adventurous, you can make your own ravioli dough from scratch and fill it with a mixture of ground chicken, spinach, onion, and cheese.

For the vegetables, you have a lot of flexibility. You can use asparagus, cherry tomatoes, sun-dried tomatoes, spinach, mushrooms, and more. If you're looking for a more indulgent option, you can add crispy bacon pieces to the dish as well.

Preparation

Start by cooking the ravioli according to the package instructions. If you're making homemade ravioli, roll out the dough, fill it with the chicken and cheese mixture, and boil until al dente.

In a separate skillet, cook the vegetables of your choice. You can sauté them in olive oil or butter, seasoning with salt and pepper to taste. If you're adding bacon, cook it until crispy before adding the vegetables to the skillet.

Combining the Ingredients

Once your ravioli and vegetables are cooked, it's time to bring everything together. In a large skillet or pot, combine the ravioli, vegetables, and your choice of sauce. You can use a creamy sauce, such as an alfredo or a tomato-based sauce.

Stir everything together gently to avoid breaking up the ravioli. If you're using chicken, add it to the mixture and heat through. You can also top the dish with grated or shredded cheese, such as Parmesan or Asiago, for an extra indulgent touch.

Serving Suggestions

This chicken and cheese ravioli with vegetables can be served as a complete meal on its own, but here are some side dish suggestions to round out the meal:

• Salad: A simple salad of arugula or spinach with a balsamic vinaigrette or a more substantial beet salad with spinach, cashews, and goat cheese.
• Bread: A crusty baguette or Italian loaf goes well with this dish.
• Roasted broccoli: Lightly toss broccoli florets with olive oil, salt, and pepper, then roast in the oven until tender.

Final Thoughts

This dish is versatile and can be adapted to your taste preferences and what you have on hand. Don't be afraid to experiment with different types of ravioli, vegetables, and sauces to find your perfect combination. Enjoy the process of creating a delicious and comforting meal!

Frequently asked questions