Description
>Cooking the Veggies
- In a large skillet, heat olive oil over medium heat.
- Add the cherry tomatoes, zucchini, and bell pepper. Sauté for about 5-7 minutes until tender.
- Add the spinach and cook until wilted. Season with salt and pepper.
Cooking the Ravioli
- Bring a large pot of salted water to a boil.
- Add the ravioli and cook for 3-4 minutes or until they float to the surface.
- Using a slotted spoon, remove the ravioli and drain.
Combining the Dish
- In a large bowl, toss the cooked ravioli with the pesto sauce until well coated.
- Add the sautéed veggies and gently mix.
- Serve warm, garnished with extra Parmesan cheese if desired.
Ingredients
Scale
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- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 cup cooked chicken, shredded
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup spinach leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
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Instructions
- In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour.
- Crack the eggs into the well and add the olive oil.
- Using a fork, gradually incorporate the flour into the eggs until a dough begins to form.
- Once the dough is too stiff to mix with a fork, use your hands to knead it on a floured surface for about 8-10 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- In a medium bowl, combine the shredded chicken, ricotta cheese, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
- Mix well until all ingredients are thoroughly combined. Set aside.
- After the dough has rested, divide it into four equal portions.
- Using a pasta machine or a rolling pin, roll out one portion of the dough on a floured surface until it is very thin (about 1/16 inch thick).
- Repeat with the remaining portions of dough, keeping the rolled-out sheets covered with a clean kitchen towel to prevent drying out.
- Take one sheet of rolled-out dough and lay it flat on a floured surface.
- Using a teaspoon, place small mounds of the chicken filling about 1 inch apart on one half of the dough sheet.
- Fold the other half of the dough over the filling to create a pocket.
- Press down around each mound of filling to seal the ravioli, ensuring there are no air pockets.
- Use a pasta cutter or a knife to cut the ravioli into squares or desired shapes.
- Place the finished ravioli on a floured baking sheet and cover with a towel while you repeat the process with the remaining dough and filling.
- In a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves.
- Pulse until the mixture is finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Season with salt and pepper to taste. Set aside.
Notes
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- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
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- Prep Time: 40 minutes
- Cook Time: “15 minutes”