asaigo and mushroom ravioli with a tomato/chicken cream sauce (made with healthier choices)

Name: Asiago and mushroom Ravioli with a Tomato/Chicken cream sauce (made with healthier choices)
Prep time: 1 h
Cook time: 45 min
Cuisine: Italian
Ingredients: ## STUFFING; 3 cup(s) asaigo cheese, shredded; 1 cup(s) fat free sour cream; 2 cup(s) mushrooms, halved, sliced and sauted; ## RAVIOLI PASTA; - see link below; ## CREAMY CHICKEN SAUCE; 3 cup(s) homemade chicken stock (lowfat, low sodium); 1 cup(s) fat free sour cream; 2 cup(s) roasted or baked chicken, shredded; 15 ounce(s) tomatoes, canned italian-style and diced, no salt added and drained; 1/2 cup(s) onion, sliced; 3 - garlic cloves, minced; - salt & pepper to taste; 1 teaspoon(s) dried parsley; 4 tablespoon(s) cornstarch; 1/2 cup(s) fat free milk

(1 RATING)

129 Pinches 6 Photos

Lynn Socko

San Angelo, TX

Updated on Aug 15, 2011

I LOVE homemade Ravioli!!!

Rate

prep time 1 Hr

cook time 45 Min

method Stove Top

yield makes 24 ravioli's

Ingredients

STUFFING
3 cups asaigo cheese, shredded
1 cup fat free sour cream
2 cups mushrooms, halved, sliced and sauted
RAVIOLI PASTA
- see link below
CREAMY CHICKEN SAUCE
3 cups homemade chicken stock (lowfat, low sodium)
1 cup fat free sour cream
2 cups roasted or baked chicken, shredded
15 ounces tomatoes, canned italian-style and diced, no salt added and drained
1/2 cup onion, sliced
3 - garlic cloves, minced
- salt & pepper to taste
1 teaspoon dried parsley
4 tablespoons cornstarch
1/2 cup fat free milk

How To Make asaigo and mushroom ravioli with a tomato/chicken cream sauce (made with healthier choices)

Step 1

PASTA: This is the link to the pasta recipe https://www.justapinch.com/recipe/lynn-socko/sausage-cheese-ravioli-with-sauce/pasta You can google "pasta from scratch" and search for ravioli, and you can find "how to" videos to watch.

Step 2

STUFFING: Mix together grated cheese and sour cream, when sauted mushrooms cool, mix them in. Use a heaping tablespoon for each ravioli.
Step 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.
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