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Baked Chicken Ravioli with herbed tomato sauce

Sep-21-2018
Zeba f lari
30 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Baked Chicken Ravioli with herbed tomato sauce RECIPE

Freshly made stuffed chicken pockets of pasta and baked with a spicy tomato sauce

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Italian
  • Pan fry
  • Baking
  • Boiling
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 6

  1. RAVIOLI DOUGH
  2. Maida 2.5 cup
  3. Salt 1tsp
  4. Oil 2tbsp
  5. Chicken filling for ravioli
  6. Chicken mince 250gms
  7. Ginger garlic paste 1tsp
  8. Black pepper powder 1/2tsp
  9. Red chilli powder 1tsp
  10. Salt 1tsp
  11. Carrot 1 chopped
  12. Beans 1/4cup
  13. Coriander leaves 2tbsp
  14. Soya sauce 1 tsp
  15. Vinegar 1/4tsp
  16. TOMATO SAUCE
  17. Tomato 500gms
  18. Onion 1chopped
  19. Garlic 1 tbsp
  20. Tomato sauce 3tbsp
  21. Sugar 1tsp
  22. Oregano 1 tsp
  23. Red chilli powder 1tsp
  24. Black pepper powder 1tsp
  25. Italian seasoning 1tsp
  26. Capsicum 2 chopped
  27. Basil leaves 10
  28. Cornflour 2tsp
  29. Olive oil 3tbsp
  30. White sauce
  31. Butter 2tsp
  32. Maida 1.5 tbsp
  33. Milk 1.5cup
  34. Black pepper powder 1/4tsp
  35. Salt 1/4tsp
  36. Topping
  37. Mozerella grated 3/4cup
  38. Olives 8
  39. Capsicum chopped 2tbsp

Instructions

  1. Mix all the ingredients for the ravioli pasta into a firm dough Cover and keep aside for half an hour
  2. Mix all ingredients for the stuffing and keep aside
  3. For ravioli, divide dough into 3balls Roll out very thinly Cut into 12inch long and 8inch wide strip Cut even squares with a fluted cutter or with a knife
  4. Make round balls of stuffing into small size and wet the squares all around with little water Place another square on top and press with finger Water will enable to stick properly
  5. It will look like this
  6. Now cut again with a fluted cutter for even finish
  7. Make all the ravioli and keep on tray
  8. Boil 1litre water in a big pot and add 1tsp salt
  9. When it boils add half of ravioli and boil for 2..3 minutes only and take it out
  10. In same water boil the tomatoes for 5minutes Peel the skin and puree when cool
  11. Heat oil in a Wok and add chopped garlic
  12. After few minutes Add chopped onion
  13. In the tomatoe puree and all the ingredients except capsicum and basil
  14. When onion is pink add the above tomato puree
  15. Add capsicum and basil and cook till it leaves oil
  16. Add 2cup water with cornflour dissolved properly and adjust the seasoning
  17. Make white sauce. Heat butter in a pan and add Maida. Stir for a minute and add milk on low heat and mix Boil for few minutes and add the seasoning
  18. In a greased baking dish put a little tomato sauce and arrange Boiked ravioli on top
  19. Cover with the leftover sauce
  20. Put some grated cheese and pour the white sauce on top
  21. Put more grated cheese, capsicum and olives on top
  22. Bake at 180•C for 30minutes
  23. Serve with garlic bread and hot soup

Reviews (2)  

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Shameela Shariq
Sep-27-2018
Shameela Shariq   Sep-27-2018

Super yummy

Reema Garg
Sep-24-2018
Reema Garg   Sep-24-2018

Thanks for sharing this recipe.

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