Asaigo and mushroom Ravioli with a Tomato/Chicken cream sauce (made with healthier choices)

Lynn Socko

By
@lynnsocko

I LOVE homemade Ravioli!!!


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Comments:

Serves:

makes 24 ravioli's

Prep:

1 Hr

Cook:

45 Min

Method:

Stove Top

Ingredients

STUFFING

3 c
asaigo cheese, shredded
1 c
fat free sour cream
2 c
mushrooms, halved, sliced and sauted

RAVIOLI PASTA

see link below

CREAMY CHICKEN SAUCE

3 c
homemade chicken stock (lowfat, low sodium)
1 c
fat free sour cream
2 c
roasted or baked chicken, shredded
15 oz
tomatoes, canned italian-style and diced, no salt added and drained
1/2 c
onion, sliced
3
garlic cloves, minced
salt & pepper to taste
1 tsp
dried parsley
4 Tbsp
cornstarch
1/2 c
fat free milk

Directions Step-By-Step

1
PASTA: This is the link to the pasta recipe
Sausage & cheese ravioli with sauce
You can google "pasta from scratch" and search for ravioli, and you can find "how to" videos to watch.
2
STUFFING: Mix together grated cheese and sour cream, when sauted mushrooms cool, mix them in. Use a heaping tablespoon for each ravioli.
3
SAUCE: Saute garlic and onions till almost tender, add diced tomatoes, and chicken, and add to a large pot with 3 c. of cold chicken broth and 1 c. of sour cream. Simmer for about 30 min.
NOTE: I like to chop my diced tomatoes a little smaller before I add them). To thicken sauce, using 1/2 c. of cold fat free milk and 4 tablespoons of cornstarch. Make sure mixture has no lumps before adding to sauce.

About this Recipe

Main Ingredient: Flour
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #cheese, #ravioli