Sunday, January 16, 2011

Chicken Parmesan. In a Ravioli?

Joining Mary's Mosaic Monday. For more mosaic's stop by the Little Red House!

Chicken Parmesan Ravioli

                                       not cooked                    cooked                       served

One of my favorite local restaurants makes this dish, Chicken Parm Ravioli with Foccacia Bread Crumbs. and I loved it. Never had it anywhere else, and the other day I decided to try make it myself. The easy way, with wonton wrappers. I had already tried to duplicate an eggplant ravioli from a different place, for Miss Picky, and those came out great. This wasn't too bad, I had an idea of what to do, so I looked at the menu for the description of what was in it, and worked it out. They actually came out very good. Next time instead of wonton wrappers, I'll try fresh pasta sheets! Either way, these will be made again! Very good! Not exactly like the restaurant, pretty close, except for the pasta and not as pretty, but otherwise, very close, great flavors! This is a keeper. I served it with sauteed string beans and a Caesar Salad

Chicken Parm Ravioli
adapted by There's Always Thyme to Cook
Printable Recipe

4 chicken cutlets, cooked (just bake them in the oven with the garlic cloves, salt, pepper, and some olive oil, until cooked through, drain the juices before you put it in the food processor)
1 tablespoon extra-virgin olive oil
2 cloves garlic, smashed and peeled
Salt and pepper
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese (plus more serving)
1/4 cup plain dried breadcrumbs
1 quart vodka sauce (recipe below or use your favorite jarred sauce!)
1 package won ton wrappers (I used Nasoya brand)

a couple slices of a crusty bread, like Italian or Baguette, whizzed in a food processor then toasted in a skillet, for serving

fresh basil, for garnish
1/2 cup warm water

Using a food processor, finely chop the cooked chicken and garlic cloves. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken to the skillet, and heat for about 10 minutes. Add a 1/2 cup of vodka sauce, and cook that down for another couple of minutes. Stir in the bread crumbs and cook for another few minutes. Check for seasoning. If it seems dry, add a little more sauce. Stir in the mozzarella and a 1/4 cup Parmesan cheese. When it's all mixed together, transfer to a bowl.

Bring a large pot of salted water to a boil. Fill each wrapper with 1 rounded teaspoon of the chicken mixture; moisten the edges with water and fold in half, or for a larger ravioli, put 1 tablespoon of the mixture in the middle of one wrapper, moisten the edge and top with another wrapper, pressing the edges to seal. Working in 2 batches, cook the ravioli until tender, about 4 minutes. Using a slotted spoon, transfer the ravioli to plates or use one bowl, top with vodka sauce, sprinkle with the toasted bread crumbs, grated Parmesan, fresh basil and serve .

Note: You can freeze the uncooked ravioli, separately on a baking sheet, when frozen put them in a ziploc freezer bag. When you want to use them, do not thaw.

Vodka Sauce:
Source: Lidia's Italian-American Kitchen by Lidia Bastianich

One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled (I use a lot less, maybe 2-3)
crushed hot red pepper (to taste) (I used about 2 pinches)
1/4 cup vodka
1/2 cup heavy cream (I use less, a bout 1/3)
2 tablespoons butter or olive oil for finishing the sauce (optional)
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano

Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully (they'll splatter) slide the tomatoes into the pan. Bring to a boil, season with salt and with crushed red pepper to taste (you can always add more it needed!) and boil about 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer for a few minutes.

Take the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and carefully swirl the skillet to incorporate into the sauce. Check the seasoning, adding salt and red pepper if necessary. Simmer until the sauce is reduced a bit.

Remove the pot from the heat, sprinkle a little cheese in the sauce and stir. Serve immediately, serve with additional cheese if you like.

*My note - Sometimes I add a little pancetta or prosciutto, about 1/4 lb. sliced thin and cut into 1/2-inch pieces, to the sauce. Saute it with the garlic.


  1. Carol this looks absolutely mouthwatering. I am sure Miss Picky really enjoyed it, at least my Mr. Picky would have. If we didn't live so far away from each other we could introduce them to each other. They would be a perfect company lol.

  2. I think it looks very pretty! Great job duplicating a dish that you tried elsewhere.

  3. Sounds delicious! I have never had it.

  4. We love anything Italian and I love foccacia bread! Looks like another great recipe, Carol! Thanks! I'm making homemade pizza tonight...wish you were close to join me! ♥

  5. I love that it's made with chicken and not beef! What a great adaptation, Carol and I'd love to try it.

  6. Mmmm, this sounds and looks delicious. I was watching Throw Down With Bobby Flay once and the opposition was making an osso bucco (spelling) ravioli. I have made Lidia's vodka sauce before and it was delicious. Will have to put this on my to do list. Thank you for always sharing your delicious recipes.

  7. Mmmmmm. I've never made anything with wonton wrappers, although I've wanted to try.

  8. This sounds wonderful. Kudos to you for figuring out the recipe! I didn't know wonton wrappers could be used for pasta but it sounds like you would have preferred the real stuff here. I know this is a dish we would enjoy.

  9. You do amaze me now and then...and i will deny I ever said that! Sounds very good, something you can fix me once you get here after that long walk!!

  10. Your recipes always look so yummy. I love Chicken Parmesan. Thanks for sharing!

  11. Carol, you always make my mouth water!!!!

  12. I love that you adapted a recipe from a restaurant. I wish I would try more of that. This looks delicious, all my favorite flavors.

  13. Sounds fab! I have the pasta roller for my KitchenAid, need to start putting it to use:@)

  14. Looks so good, now I am hungry and off to raid the kitchen. Have a wonderful week.

  15. It is a talented cook that can have something in a restaurant and come home to duplicate it.
    The recipe looks yummy.

  16. Could anything sound MORE scrumptious??!!!!

    m ^..^

  17. Carol this looks and sounds wonderful! I am sure Miss Picky really enjoyed it :-)

  18. Thank you for this recipe! Looks just wonderful! When I get my kitchen back must give it a try! Wishing you well! Cathy

  19. This looks wonderful. We had vodka sauce last night with cheese ravioli and Italian sausage.

    Have a great week.


  20. Looks so yummy. I have a weakness for anything pasta.

  21. I love this dish Carol! The chicken looks absolutly delicious. Great job as usual.

    Have a great week ahead

  22. Oh Carol, you did a super job with this! It looks heavenly. Good for you for duplicating a recipe...I'm no good at that at all.

  23. I have heard that you could make ravioli with the wonton wrappers. I haven't tried it as I had problems making potstickers with them one time and it kind of scared me away from every using them again. This looks amazing! Thanks for posting the vodka sauce recipe. I'm going to try that one for sure.

  24. The vodka sauce sounds interesting. Some variations with my usual white or red sauce. Yummy!

  25. Mmmm, that sounds seriously wonderful! Thanks for sharing, Carol!

  26. Oh, yummy! I'm going to have to try this. Thanks!

  27. Gosh, does this look & sound delicious, Carol! I'll have to bookmark it to try. I also use the San Marzano's if I don't have my own fresh tomatoes cooked down. Thanks for duplicating the recipe & sharing!

  28. This looks very tasty! I've never used wonton wrappers before, but they certainly seem to be a time saver and i see them used in many recipes. I love vodka sauce. It really us all about the cream and not the vodka :)

  29. I am loving this recipe. It sounds delicious and it is easy to make. That's an unbeatable combination in my book. I hope you have a great day. Blessings...Mary

  30. this recipe is so creative. i just love this new twist on chicken parm. this will be a hit at any home for sure! thanks for sharing this and have a great day.

  31. Oh my goodness, that looks SO good. Like, dangerously good. I absolutely love vodka tomato sauces, it combines so well with the cream and tomatoes and just creates this rich and fantastic flavor. I will be making this asap, thanks for sharing!


Thank you for taking the time to comment. They are fun to read and very much appreciated! Sorry for comment moderation, the spam has been overwhelming lately.

Back to top