Chicken-Sausage Ricotta Ravioli in Tomato Cream Sauce

Chicken-Sausage Ricotta Ravioli in Tomato Cream Sauce

This was my first time making ravioli, and it was actually a very exciting adventure.  The wonton wrappers were a nifty shortcut, which made it so easy to build these scrumptious pillows of paradise!  If you’re like me (and have never thought of or purchased wonton wrappers), you might find them in the refrigerated area near the veggies, or near the deli.

This was also my first chicken sausage experience, and I must say it is one of my new favorite things in life!  It has all the flavor of pork sausage, but significantly lower in fat and calories.  It also lends itself well to the smoothness of the ricotta cheese, for a texture experience that is simply heavenly!  I rounded it off by blanketing the ravioli in a silky tomato cream basil sauce, which is a palate pleaser that you’ll not soon forget.  Well, it’s cookin’ time!  Hope you have as much fun making this as I did.  Enjoy!

Chicken-Sausage & Ricotta Ravioli in Tomato Cream Sauce
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
For meat filling
  1. 1 lb hot Italian chicken sausage
  2. 1 red Fresno pepper (diced)
  3. 1 shallot, minced
  4. 2 cloves of garlic, minced
  5. 1 tsp olive oil
Ricotta cheese mixture
  1. 2 cups ricotta cheese
  2. dash of nutmeg
  3. sprinkle of parsley
For ravioli
  1. 1 egg
  2. 1 tsp water
  3. Wonton skins
Tomato Cream Sauce
  1. 15 oz four-cheese tomato cream sauce
  2. 1/4 cup basil
  3. 2 tbsp white wine
Other
  1. 2 tbsp olive oil
  2. grated Asiago or Parmesan cheese (optional) - handful for each individual serving
  3. 1/2 bell pepper, chopped (optional)
Instructions
  1. Start boiling a large pot of water over medium heat
  2. Chop shallot, garlic and pepper, saute in olive oil over medium heat
  3. Add meat and scramble with the sauteed ingredients
  4. In a bowl mix ricotta cheese with a dash of nutmeg and parsley
  5. Lay 3 - 5 wonton wrappers on a cutting board or flat surface
  6. Whisk egg with 1 tsp of water in a shallow bowl, then brush the edges of the wrappers with it
  7. Add a small spoonful of meat mixture in the center of each square
  8. Top each with a dollop of ricotta cheese mixture
  9. Top the squares off with another wonton wrapper, pressing down to seal ravioli, releasing any air pockets from around the filling
  10. Take a fork and seal the edges to enclose the ravioli
  11. Add salt generously to boiling water, along with 2 tbsp of olive oil
  12. Add ravioli to water 3 - 4 at a time... try not to overcrowd the pot
  13. Cook for 3 minutes, remove with a slotted spoon, then place on a plate and tent with foil to keep warm
  14. Heat sauce over medium heat, until slightly bubbling
  15. Add white wine to sauce, stir and cook for a minute longer
  16. Add basil and stir
  17. Pour sauce over ravioli
  18. Top with chopped bell pepper and shredded Asiago or Parmesan cheese, if desired
  19. Serve and enjoy!
Two For A Chew http://twoforachew.com/

About DC

As a southern gent/ex-military brat, I am a product of downhome cookin’ and international fare. My palate yearns for savory, spicy, cheesy, melty, and exotic flavors… mmmm… sizzle my skillet! #BigSpoon

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