Spinach and Feta Ravioli with Chicken and Mushrooms
Ingredients:
⦁ Solo ravioli with spinach and cheese
⦁ 50 grams of butter
⦁ Salt to taste
⦁ Oregano to taste
⦁ 1 chicken broth cube
⦁ 1 tablespoon tomato paste
⦁ 2 tablespoons oil
⦁ 1 large onion, chopped
⦁ 2 cloves of garlic, minced
⦁ 250 grams chicken breasts, cubed
⦁ 1 cup mushroom slices
⦁ 1 cup cooking cream
⦁ 1.5 cups grated mozzarella cheese
⦁ 1 tablespoon cheese cups (optional)
Preparation Steps:
- Cook the Ravioli:
⦁ Bring a pot of water to a boil.
⦁ Add the Solo ravioli with spinach and cheese and boil for 5 minutes, then drain and set aside. - Prepare the Sauce:
⦁ In a large pan, heat the oil and butter over medium heat.
⦁ Add the chopped onion and minced garlic, cooking until they turn golden brown. - Cook the Chicken:
⦁ Add the cubed chicken breasts to the pan.
⦁ Season with salt and add the chicken broth cube.
⦁ Cook until the chicken is browned.
⦁ Add the mushroom slices to the pan and cook for a few minutes.
⦁ Stir in the cooking cream and tomato paste until well combined. - Combine with Ravioli:
⦁ Add the pre-boiled ravioli to the pan.
⦁ Stir in the grated mozzarella cheese and a sprinkle of oregano.
⦁ Optionally, add a tablespoon of cheese cups for extra creaminess.
⦁ Reduce the heat to low and let the mixture simmer for 5 minutes, allowing the flavors to meld together. - Serve:
⦁ Once everything is well combined and heated through, remove from heat.
⦁ Serve hot, garnished with additional oregano if desired.
⦁ Enjoy your delicious spinach and cheese ravioli with creamy chicken and mushroom sauce!
