If you want to feel like you've sort of made the pasta, here's an easy solution.
Purchase a package of wonton wrappers, fill with your filling of choice, seal with an egg wash and cook as the directions suggest. There you have it: semi-homemade ravioli.
Here's my version of almost-homemade ravioli on my blog.
For some time now, I've been secretly and slightly in love with ravioli. It's not a pasta that I typically order a lot when I'm dining out, nor is it a pasta that I experiment with at home. Despite the lack of ravioli in my life, I love it.
Ravioli are these tiny (or large) bites of pasta filled with deliciousness. Can I make a confession? I first discovered my possible love for ravioli at an Olive Garden. Don't roll your eyes and close the page; I have an excuse. I was super-young, I didn't really know any better, and I hadn't quite developed my palate; gosh, that sounded so pretentious. No matter what my relationship is with Olive Garden now, I will always be thankful to them for introducing me to ravioli. I'm also thankful for cooking shows and cookbooks for teaching me what ravioli is really supposed to be.
Fast-forward to a few years later, I learned how fantastic and delicious it is to make your own pasta; then, reality set in and I realized that no one has time to make fresh pasta when there are a million other things going on. Thank goodness for recipes like the one I'm sharing today. No, we're not making homemade pasta, but we are doing a bit more than just boiling water and throwing the pasta on a plate and hoping for the best. This dish sort of looks like you've spent tons of time in the kitchen when, in actuality, you haven't. I like that concept.
First, you'll need to cook your favorite brand of cheese ravioli. I used Buitoni. Cook as the instructions suggest; drain and set aside. Be sure to toss the cooked pasta in olive oil to prevent it from sticking.
Meanwhile, cook chicken breasts (that you've cut into chunks and seasoned) in a heated pan of olive oil. You're just going to let it brown a bit. Once that's done, set it aside. You'll come back to it later.
In the same pan where you browned the chicken, add halved cherry tomatoes, sliced garlic and red wine vinegar. Season with a little salt and pepper, and cook for about two minutes.
Return the chicken to the pan; add ravioli, chicken broth, crushed red pepper flakes (if you like) and Parmesan cheese. Let it simmer until chicken is cooked all the way through. Top with fresh herbs of your choice.
It smells so good. Serve with a crusty bread.
Obviously, we enjoyed it.
The full recipe is on Food Network's website.
Additional notes: The original recipe calls for mushrooms, which I eliminated because I'm afraid of them.
Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at email@example.com or by following her on Twitter or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.
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