Italian

Spinach and ricotta raviloli with alfredo sauce and a grilled chicken breast is for Dinner.

Spinach and ricotta raviloli with alfredo sauce and a grilled chicken breast takes 60 minutes to prepare.

Spinach and ricotta raviloli with alfredo sauce and a grilled chicken breast takes 15 minutes to cook.

Spinach and ricotta raviloli with alfredo sauce and a grilled chicken breast makes 8 servings.

The ingredients for Spinach and ricotta raviloli with alfredo sauce and a grilled chicken breast are:

Pasta:
3 eggs
2 3\4 cups flour
1 tsp salt

Filling:
2 tbsp butter
4 cups spinach cleaned and stems removed
1 cup ricotta cheese
1\2 cup parmesan cheese
nutmeg
salt
pepper
egg

Sauce:
1 tbsp butter
1 1/4 cups half and half
3/4 grated parmesan cheese
salt
pepper

Meat:
4 chicken breasts
whatever you want to season them with.

Here is how you make Spinach and ricotta raviloli with alfredo sauce and a grilled chicken breast:

Mix together the pasta ingredients forming a ball. Use the remaining flour to knead your dough on. If you're rolling it out by hand knead for 10 minutes. Let the dough rest in plastic wrap for 10 to 15 minutes. While thedough is resting you can start to prepare the filling. Take the spinach and chop in up the cook it in a pan with butter. Cook stirring occasionly until the water has cooked out of it(5-8mins). Put the spinach into a bowl and let it cool. Now go back to the pasta. Cut the dough in half, put one hafl back in the plastic wrap and start rolling out the other half. Roll The dough out until it's about 1/8 inch thick, the thinner it is the better the past will turn out. Cut the rolled out pasta into 2-2 1/2 inch strips. This will make 1 inch square raviloli. You can make them bigger if you want just increase the strips width. Back to the filling. Take the cooled pasta and add the other ingredients except the egg. Mix it all together well then add the egg and mix this well. now you're ready to make the pasta. Depending on the size of the pasta you put small scoops of filling on the strips. Take some water ,use your finger or a pastry brush and wet the edges of the strips plus in between each mound of filling. Fokld one end over the other and press the pasta together to form the raviloli. Try to make sure the air gets pushed out of each one and try not to get the filling in where the pasta should be pinched close(this can make it fall apart when it cooks). Cut the pasta into squares and let them sit on floured dish clothes while you finish the other pasta.Fresh pasta cooks quickly, you'll only need to cook the raviloi 5-8 minutes. Put them in salted boiling water. Meanwhile you can start the sauce. Put all the ingredients in the pan and get them boiling while stirring constantly. Do this for about three minutes and you're ready to eat. I ussually leave the sauce on the side so everyone can pout there own amount over the pasta. This makes about 8 servings depending on how thin you get the pasta dough rolled out. Serving size in little more that a 1/2 cup of pasta, little less than a 1/4 cup of sauce. Then I serve 1/2 a grilled chicken breast on the side.Number of Servings: 8Recipe submitted by SparkPeople user RUGGER5.

The nutritional information for Spinach and ricotta raviloli with alfredo sauce and a grilled chicken breast is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 556.5

• Total Fat: 23.1 g
• Cholesterol: 218.7 mg
• Sodium: 945.2 mg
• Total Carbs: 38.2 g
• Dietary Fiber: 1.6 g
• Protein: 46.5 g

Spinach and ricotta raviloli with alfredo sauce and a grilled chicken breast is Italian cuisine.