Ravioli with chicken and spinach is one of my favorite meals! And there are two reasons why: 1. it tastes absolutely delicious! 2. it's incredibly quick and easy to make, taking less than 15 minutes from start to finish. Plus, we use leftover chicken to make this yummy dish, making it even more convenient.
Ravioli with Chicken and Spinach
We have fallen in love with Rana Ravioli. Any fresh ravioli will work, but we particularly enjoy this brand. The best part is that it comes in two sizes. One size serves two and a half people, which is perfect for us. It gives us enough for a delightful dinner and then enough for lunch the next day. Of course, we often argue over who gets the leftovers. The other size available is the family size. If you decide to buy the family size, just double or triple the amount of sauce in this recipe. (who doesn't love a little extra sauce!)
If you love Shrimp and want another really quick recipe check out our Mushroom Ravioli with Shrimp and Asparagus.
Leftover Chicken
Leftover chicken is always a great ingredient to work with. In this recipe, we used a grilled chicken breast, but a rotisserie or roasted chicken would work just as well. I prefer chicken breast because it has fewer calories and it's something we usually have in the fridge. If you need to cook the chicken breast in the oven, sprinkle a teaspoon of adobo seasoning on each side, then heat ½ tablespoon of olive oil in a pan and sear each side of the chicken breast for 3 minutes. Finally, place the chicken breast in a 375-degree oven for 20 minutes or until it reaches an internal temperature of 165 degrees. Enjoy!
Ravioli with Chicken and Spinach
Ingredients
- 1 Tablespoon Olive Oil
- 1 Large Shallot
- ½ teaspoon Salt
- 3 Cloves Garlic
- 1 Cup Shiitake mushroom Portobello mushrooms will work also
- 2 Cups Spinach 2 Cups PACKED Spinach
- 1 ½ Cups Chicken breast Rotisserie Chicken works great
- 10 Ounces Cheese Ravioli We used Rana brand Fresh Ravioli
- 1 Ounces Parmesan cheese
- 1 Teaspoon Crushed Red Pepper Flakes Optional
Instructions
- Start by chopping the shallot and garlic. After that, rinse the spinach and proceed to slice the mushrooms.1 Large Shallot, 3 Cloves Garlic, 1 Cup Shiitake mushroom
- Sauté the Shallot and Garlic with ½ teaspoon sea salt in 1 Tablespoon Olive Oil1 Large Shallot, ½ teaspoon Salt, 3 Cloves Garlic, 1 Tablespoon Olive Oil
- To cook ravioli, first bring water to a boil and add a couple of tablespoons of salt. Then, place the ravioli in boiling water and cook for one minute less than the time suggested on the package. For instance, if the package says to cook for 5 minutes, only cook for 4 minutes. This way, the last minute will be cooked with shallot and garlic.10 Ounces Cheese Ravioli
- Add the mushrooms and chicken into the pan along with the shallot and garlic.1 Cup Shiitake mushroom, 1 ½ Cups Chicken breast
- Sauté the vegetables for 3-4 minutes until they reach your desired firmness. Add crushed red pepper for spice, cooking for an additional minute if desired.1 Teaspoon Crushed Red Pepper Flakes
- Add the cooked Ravioli.
- Add 1 cup of the water from the Ravioli and gently toss with the mushrooms.
- Cook the mixture gently while stirring for 1-2 minutes. Add 1 ounce of cheese to thicken into a delicious sauce.1 Ounces Parmesan cheese
- Gently stir the spinach into the mixture of Ravioli and mushrooms. Add Salt and pepper to taste.2 Cups Spinach
- Enjoy!!!!
Marya says
Doesn't say to add chicken anywhere!