Ravioli Florentine With Chicken Recipe
Jumbo Florentine ravioli, filled with ricotta cheese and spinach, nestled around angel hair pasta, tossed in our white wine cream sauce, and then topped with grilled chicken breast and mushrooms. An extravagantly gourmet dish!
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Ingredients
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Ravioli and Pasta
Sauce
Chicken
Method
Cooking the Ravioli and Pasta
- 1
Prepare the Ravioli
In a large pot, bring salted water to a boil. Add the jumbo Florentine ravioli and cook according to package instructions until they float to the surface, usually about 4-5 minutes. Remove with a slotted spoon and set aside.
- 2
Cook Angel Hair Pasta
In the same pot, add the angel hair pasta to the boiling water and cook for about 3-4 minutes until al dente. Drain and set aside.
Making the Sauce
- 3
- 4
Add Wine and Cream
Pour in the dry white wine and let it simmer for about 2-3 minutes until slightly reduced. Stir in the heavy cream and Parmesan cheese, and season with salt and black pepper. Cook on low heat for an additional 5 minutes, stirring occasionally.
- 5
Combine Pasta and Sauce
Add the cooked angel hair pasta to the skillet with the sauce, tossing gently to coat the pasta evenly.
Grilling the Chicken
- 6
Prepare the Chicken
Season the chicken breasts with 1 tablespoon of olive oil, salt, and black pepper.
- 7
Grill the Chicken
Heat a grill pan over medium-high heat. Add the chicken breasts and grill for about 6-7 minutes on each side until fully cooked and juices run clear. Remove from the pan and let rest for 5 minutes before slicing.
Plating the Dish
- 8
Assemble the Dish
On a large plate, create a bed of the angel hair pasta topped with the white wine cream sauce. Arrange the cooked jumbo Florentine ravioli around the pasta and top with sliced grilled chicken. Garnish with chopped fresh parsley.
