chicken parmesan ravioli


Happy National Ravioli Day!  I used to read a newsletter that listed national food days and I became a huge fan!  I like reading the daily food/drink to be celebrated and if it’s within my power, I celebrate it!  Our day started early, at 5am, so that my daughter could go to her dance competition.  When I woke her up, she popped her eyes open and said “Yay!”  I often look at her and wonder whose child she is!!!  No matter how excited I am for certain things, I would never say yay at 5am! She danced, we stopped to get jjajangmyun on the way home and then mama took a long nap!  When I woke up, I wanted to cook something simple and then I remembered it was national ravioli day!  Frozen ravioli? Easy! Since I was refreshed from my nap, I decided to bread some chicken and make it a chicken parm style ravioli dinner and it was ooey gooey and delicious.  The picture up there basically is why I don’t take a lot of food pictures – I like to make delicious food but it doesn’t always look so pretty on the plate!  But if it is satisfying, I don’t care so much about how it looks.  But I know sometimes you want to see the end result so there it is!  Don’t just take my word for it, try this out!

For those of you who are looking for even more of a hack, try pre-breaded frozen chicken as a topper!  When I first started to cook, just the practice of making a meal every day was enough pressure.  I often made chicken parm that way and worked my way up to making the chicken from scratch.  Wherever you are in your cooking journey, you can make it work!

Chicken Parmesan Ravioli
recipe from Cassie Craves

1 pound chicken tenders, cut into chunks
1 cup Italian-seasoned breadcrumbs
1/2 cup flour
1/4 cup grated parmesan cheese
1 egg, beaten
Vegetable or canola oil for frying
1 jar of your favorite spaghetti sauce
1 package frozen cheese ravioli
8 ounces fresh mozzarella cheese, cut into chunks
1/4 cup fresh basil leaves, cut into a chiffonade
Shredded parmesan cheese
1. Place the breadcrumbs, flour, and 1/4 cup parmesan cheese in a plastic freezer bag. Dip the chicken chunks in egg, then add to the bag and shake to evenly coat.
2. Heat the oil over medium-high heat in a large pot. Fry the chicken in batches until crisp and cooked through. Remove to a baking sheet and place in a warm oven while you prepare the rest of the meal.
3. Meanwhile, heat the spaghetti sauce over gentle heat in a medium pot. Cook the ravioli according to package directions; drain.
4. Return the ravioli to the hot pot. Add the heated sauce, the reserved chicken pieces, the chopped mozzarella, and most of the basil. Stir gently to combine.
5. Sprinkle each serving with additional basil and parmesan cheese.

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