Chicken Ravioli Recipe

Ravioli with chicken, sage & basil sauce.

  • 1 1/2 pkgs.(8oz.) fresh chicken ravioli
  • 3 tbls. butter
  • 2 tbls. fresh Basil
  • 3 tbls. shallots, minced
  • 2 1/2 cups hot chicken broth
  • 3 tbls. fresh sage, chopped
  • 1/3 cup whole milk or half-and-half
  • 4 tbls. flour, all-purpose
  • Parmesan cheese
  • salt and pepper to taste
Ravioli Sauce

  • 1. Cook the ravioli according to package directions or until tender but still firm. Drain, keep warm.

  • 2.In a heavy frying pan or cast iron skillet, saute the shallots in butter over medium heat till golden, 3 to 4 minutes. Reduce heat to medium low, stir in the flour for 1 minute then the sage and basil. Add the chicken broth and whisk till the sauce is thick, 4 to 5 minutes. Stir in the milk bringing the sauce back to a simmer. Remove from heat and salt and pepper to taste. Pour sauce over hot ravioli and toss to coat. Sprinkle generously with Parmesan cheese and garnish with an additional teaspoon of fresh chopped basil.
    Serve hot with French bread and have extra Parmesan cheese at the table.

To make your own home made Italian ravioli
try this recipe:
Home Made Italian Ravioli

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Did you know? Cavatelli means "little plugs". Home made pasta from Apulia. Usually made from a semolina and white flour mix. Commonly, ricotta is added to the flour mixture.

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