Citrus Flavours

Citrus Flavours
Photo by Scott Bauer

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This blog has been designed to enlighten the world to sweet and savoury cusine. Personally, my favourite ingredient in cooking is citrus fruits, particually lemons, so I will try to inspire your inner chef to share the interesting flavour of lemons in the most indulgent cupcakes, muffins, cakes, slices, cookies and of course savoury dishes. My collection of recipes can be applied to any situation; formal or informal, in any case they are delicious and will interest your guests! Enjoy preparing and sharing the following recipes for what will be a memorable gathering with friends and family for any occassion.

Saturday, January 12, 2013

Chicken Ravioli with Creamy Tomato Sauce

Recipe modified from

I have gradually been expanding my pasta making abilities and have decided to make my own ravioli. I found this recipe online and it was so simple that I had to try it. When I was making the creamy tomato sauce, the aroma that filled the kitchen was to die for - absolutely beautiful and tasty. I believe that this recipe is definitely a keeper.

  • 7 tomatoes, finely diced
  • 1 chicken stock cube
  • 2 garlic cloves, crushed
  • 1/4 cup water
  • 1/3 cup light cream
  • 1 tblsp chopped rosemary
  • 300g chicken mince or 300g chicken, diced
  • 2 green shallots, ends trimmed, finely chopped or 1 brown onion, diced
  • Handmade ravioli pasta (for recipe see Homemade Pasta)
Combine the tomato, stock cube, garlic and water in a small saucepan over medium heat. Cook, stirring occasionally, for 10-15 minutes or until the sauce thickens. Add the cream and rosemary and cook for 3 minutes or until heated through.

Meanwhile, combine the chicken and shallot in a medium bowl. Season with salt and pepper. Place one ravioli case on a clean work surface. Place 1 teaspoonful of the chicken mixture in the centre of the wrapper. Brush the edges with a little water. Top with another ravioli case. Press the edges together to seal. Repeat with the remaining ravioli cases and chicken mixture.
Cook half the ravioli in a large saucepan of boiling water for 6 minutes or until tender. Use a slotted spoon to transfer the ravioli to a plate lined with paper towel to drain. Repeat with the remaining ravioli.
Divide the ravioli among serving bowls. Spoon the sauce over the ravioli and season with pepper and coriander. Serve immediately.

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