Low Carb Chicken Ravioli with Spinach, Ricotta and Basil Butter Sauce Recipe

Gluten Free
Lunch
Main Dishes
4/5
(27 reviews)
Low Carb Chicken Ravioli with Spinach, Ricotta and Basil Butter Sauce
Zylo Recipes

Description

Imagine delicate pockets of savory goodness, each one a delightful burst of flavor. This reimagined ravioli takes a novel approach, replacing traditional pasta with thinly sliced chicken to create a lighter, yet equally satisfying, experience. The chicken, chosen for its subtle flavor and delicate texture, acts as a tender envelope, encasing a rich and flavorful filling.

The filling itself is a masterpiece of textures and tastes. Picture a creamy, decadent blend of cheeses, herbs, and spices, perfectly complementing the subtle saltiness of the chicken. Each bite offers a delightful contrast – the delicate, yielding chicken giving way to the smooth, intensely flavored center.

But the experience doesn't end there. These little parcels of joy are then bathed in a luscious, aromatic butter sauce. Fresh basil, infused into the melted butter, releases its fragrant oils, creating a sauce that is both rich and refreshing.

The bright, herbaceous notes of the basil perfectly cut through the richness of the cheese, adding a layer of complexity that elevates the dish to something truly special. As you bring a forkful to your mouth, the aroma alone is enough to tantalize your senses. The visual appeal is just as enticing – the pale chicken ravioli glistening in the vibrant green basil butter, a promise of the culinary delight to come.

This dish is perfect for a weekend dinner, a special occasion, or any time you want to treat yourself to something truly delicious. It’s surprisingly easy to make, yet elegant enough to impress. It's a culinary adventure that will leave you feeling satisfied and wanting more.

It’s a sophisticated and satisfying meal that's sure to impress. Each element is carefully balanced, creating a harmonious symphony of flavors and textures that dance on your palate. Serve it with a sprinkle of parmesan cheese and a side of roasted vegetables for a complete and unforgettable meal.

Preparation Time

Prep Time
25 min
Cook Time
16 min
Total Time
41 min

Nutrition Information

Per 1 servings (6 ravioli) serving
C
Calories
500 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
5 g

P
Protein
30 g

C
Fats
35 g
Saturated Fats 20 g
Unsaturated Fats 10 g

Cholestrol 150 mg
Sodium 400 mg
Potassium 300 mg
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Ingredients

    1.
    Wafer Thin Roast Chicken Slices by Sainsbury's
    Wafer Thin Roast Chicken Slices by Sainsbury's
    12 slices
    2.
    Butter
    Butter
    4 tablespoon
    3.
    Sundried Tomatoes In Oil by Pastene
    Sundried Tomatoes In Oil by Pastene
    3 pieces
    4.
    Spinach
    Spinach
    2 cup, cut pieces
    5.
    Basil
    Basil
    1-⅓ cup, whole pieces
    6.
    Ricotta Cheese
    Ricotta Cheese
    1 cup
    7.
    Parmesan Cheese, Dry (grated)
    Parmesan Cheese, Dry (grated)
    ¼ cup, grated
    8.
    Spices Nutmeg Ground
    Spices Nutmeg Ground
    ⅛ tsp
    9.
    Salt
    Salt
    ¼ teaspoon
    10.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Add the spinach to a colander and wilt under boiling water. Set aside to cool completely.
    2.
    Roughly chop 1/3 cup of basil and the sundried tomatoes. Once the spinach is cool, drain off any excess water and roughly chop. Add to a mixing bowl with the ricotta, tomatoes, basil, nutmeg, parmesan, salt, and pepper. Beat well to combine.
    3.
    Arrange the chicken slices across a clean work surface. Dividing the mixture evenly, spoon a heaped teaspoon into the center of each chicken slice.
    4.
    Fold the edges up around the filling to make a square parcel. The filling should be sufficient to help stick the ravioli together.
    5.
    Heat one tablespoon of butter in a large frying pan over a medium heat and gently add the ravioli. You may need to do this a batch at a time. Fry for 3-4 minutes on each side until lightly browned all over and thoroughly cooked throughout. Remove the ravioli from the pan and set aside.
    6.
    Add the remaining butter to the pan over a medium heat until browned. Add the chopped basil to the pan briefly to wilt.
    7.
    Remove from the heat and pour over the ravioli to serve.