Easy Chicken Ravioli
Yield
servingsPrep
20 minCook
5 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
chicken
uncooked, ground (or turkey) |
|
| 1 | 8-oz |
cream cheese
with chives, soft style |
*
|
| ¼ | cup |
carrots
shredded |
|
| 20 | 3 1/2 inch |
wonton wrappers
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
chicken
uncooked, ground (or turkey) |
|
| 1 | 8-oz |
cream cheese
with chives, soft style |
*
|
| 59 | ml |
carrots
shredded |
|
| 2E+1 | 3 1/2 inch |
wonton wrappers
|
*
|
| 15 | ml |
vegetable oil
|
|
Directions
Marinara sauce or spaghetti sauce, warmed Stir together chicken or turkey, cream cheese, and carrot in a medium mixing bowl; set aside. Place about 1 Tablespoon of filling in the center of each wrapper. Brush edges with water. Fold one corner cover to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel. Bring a large amount of water and the cooking oil to boiling in a Dutch oven. Drop ravioli into the water. Reduce heat and simmer, uncovered, for 3 to 4 minutes or until no pink remains in the chicken or turkey. Remove ravioli with a slotted spoon. Drain on paper towels. Divide ravioli among 4 serving plates. Ladle warm sauce over ravioli. To freeze, place uncooked ravioli in a freezer container; seal, label, and freeze for up to 3 months. To cook frozen ravioli, drop into boiling water as directed above, cooking for 5 to 6 minutes.
