*If leery about the sauce use ravioli and add your favorite store bought pasta sauce.
*You can also make the ravioli ahead of time or freeze the extras. Place ravioli on wax paper and in the quick freeze section of your freezer for a bit. Then when the raviolis have started to freeze and are no longer sticky package them in a freezer bag and return them to the freezer till another time.
You will need:
2 1/2 cups of all purpose flour
1 cup of really hot water
1 1/5 cup of part skim ricotta
1/2 cup shredded store-bought rotisserie chicken
1/2 cup grated Parmesan
2 tablespoons finely chopped fresh basil
1/2 teaspoon of salt
1/4 teaspoon of black pepper
3 tablespoons of extra virgin olive oil
2 teaspoons of lemon zest
1/2 teaspoon of salt
1/4 teaspoon black pepper
Step 1- If you have a food processor this will help a lot. Put the flour in the processor and turn it on. Slowly add the water to the flour. Mix will look crumbly. Dump contents in a bowl and kneed the dough a few times then cover with wax paper and set aside for at least 10 minutes.
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| This is only half the dough but shows what your dough should look like. |
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| Filling |
Step 3- Back to the dough. Dust counter with flour. Take half the dough and kneed a few times. Begin to roll the dough out. tip- Dough must be really thin or will taste floury. If you have a pasta roller now would be the time to use it. The dough should be about 12 inches in diameter if you have it rolled out thin enough. Scoop filling out in tablespoons on dough far enough apart so you can fold the dough over top of each scoop. tip- I used a Pampered Chef medium cookie scoop.
Step 4- Fold dough over to cover filling balls and cut out using either a ravioli press which I didn't have. I used a small dip cup that worked perfectly. I also read that some have used a sandwich press to cut our raviolis. C ontinue Step 3-4 until all filling and dough is used. Place dough on wax paper(I used foil) and cover with plastic wrap if not cooking right away. tip- make sure to really press and turn the cup in a circular motion to make sure the ravioli seals good. If a ravioli has a spot that didn't seal properly you can pinch it together with your fingers.
Step 5- Boil water in a 6qt pot. Add salt to bring water temp higher and also helps with seasoning the ravioli.
Step 6- Now we are going to make the sauce. In a bowl add Extra Virgin Olive Oil, basil, lemon zest, salt and pepper in a bowl and set aside.
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Step 8- Remove with a slotted spoon and toss in the EVOO mix and serve.
Ratings per family member-(1 low-10 high)
Christian liked the original sauce recipe best and rated it a 10.
Eli gave them both a 0
Logan liked the Spaghetti Sauce best and gave the recipe a 10 and asked to eat it again the following night.
Ben gave the recipe a 8 and liked the original sauce and recipe best.
My personal rating:
I liked the original basil/lemon/evoo sauce the best and would rate the taste an 8.
The ease of cooking the recipe a 3. The hardest part about this recipe was rolling the dough out. The dough is really tough and really takes some muscle to get it thin enough. Everything else was extremely easy.
Nutrition as follows via www.caloriecount.com recipe analysis. Serving size is based on 1 ravioli. 20 in total recipe.
| Nutrition Facts | ||||||
Serving Size 53 g | ||||||
Amount Per Serving | ||||||
Calories 112 Calories from Fat 40 | ||||||
% Daily Value* | ||||||
Total Fat 4.4g 7% | ||||||
Saturated Fat 1.7g 8% | ||||||
Cholesterol 8mg 3% | ||||||
Sodium 295mg 12% | ||||||
Total Carbohydrates 13.2g 4% | ||||||
Dietary Fiber 0.5g 2% | ||||||
Protein 4.8g | ||||||
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Nutrition Grade C+ | ||||||
* Based on a 2000 calorie diet |
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