Asaigo and mushroom Ravioli with a Tomato/Chicken cream sauce (made with healthier choices)
Rating:
★★★★★ 1 vote5
Comments:
Serves:
makes 24 ravioli's
Prep:
1 Hr
Cook:
45 Min
Method:
Stove Top
Ingredients
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STUFFING
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3 casaigo cheese, shredded
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1 cfat free sour cream
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2 cmushrooms, halved, sliced and sauted
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RAVIOLI PASTA
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·see link below
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CREAMY CHICKEN SAUCE
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3 chomemade chicken stock (lowfat, low sodium)
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1 cfat free sour cream
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2 croasted or baked chicken, shredded
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15 oztomatoes, canned italian-style and diced, no salt added and drained
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1/2 conion, sliced
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3garlic cloves, minced
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·salt & pepper to taste
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1 tspdried parsley
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4 Tbspcornstarch
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1/2 cfat free milk
How to Make Asaigo and mushroom Ravioli with a Tomato/Chicken cream sauce (made with healthier choices)
- 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. - STUFFING: Mix together grated cheese and sour cream, when sauted mushrooms cool, mix them in. Use a heaping tablespoon for each ravioli.
- 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.
