mediterranean · side dish

Bbq Chicken and Goat Cheese Ravioli

Name: Bbq Chicken and Goat Cheese Ravioli
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: fresh pepper& cayenne pepper to taste; 2 cups bbq chicken with skin chopped; 1/2 cup chicken stock; 1 egg; 4 fresh sage leaves chopped; 1/2 cup goat cheese (herbed if you will); 1/4 cup heavy cream; more fresh pepper if you wish; 1 shallot thinly diced; 1 package wonton wrappers; a touch of parm; a touch of parm

“Bbq Chicken and Goat Cheese Ravioli might be just the main course you are searching for. This recipe makes 4 servings with 549 calories, 24g of protein, and 19g of fat each. For $2.64 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mediterranean cuisine. This recipe from Foodista requires more pepper if you wish, bbq chicken, shallot thinly, and wonton wrappers. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is pretty good. Try Arugulan and Goat Cheese Ravioli, Beet-and-Goat Cheese "Ravioli, and Strawberry BBQ Chicken Club Sandwich with Bacon, Avocado and Goat Cheese for similar recipes.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Pepper& cayenne pepper4 servings
Bbq chicken2 cups
Chicken stock½ cup
Egg1
Sage leaves4
Goat cheeseherbed if you will½ cup
Heavy cream¼ cup
More pepper if you wish4 servings
Shallot thinly1
Wonton wrappers1 package
A touch of parm4 servings
Touch of parm4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
For the filling, mix the ingredients together.I tend to work in 4's - place each wonton wrapper down and spoon a heaping teaspoon of filling into the middle. With your finger wet the outside perimeter with a touch of water and lay another wonton wrapper over top. Be sure to press firmly and try to remove as much air as possible. Continue until all of your filling is gone.I like to nicely cut the excess off the wrappers so that I have neat pillows but you don't have to.You'll want to start your sauce around the same time as are getting your boiling water ready.The raviolis should only take a few minutes (they will float to the top once ready)For the sauce, in a teaspoon of oil fry the shallots for about a minute or two.
2
Pour in your chicken stock and add the sage. Reduce the liquid to nearly half.
3
Add in your cream and pepper.By the time your raviolis are ready your sauce should coat the back of a spoon