Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, carrot infused chicken ricotta ravioli with baked tomato sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Carrot infused chicken ricotta ravioli with baked tomato sauce is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Carrot infused chicken ricotta ravioli with baked tomato sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.

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To begin with this recipe, we have to first prepare a few ingredients. You can have carrot infused chicken ricotta ravioli with baked tomato sauce using 28 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Carrot infused chicken ricotta ravioli with baked tomato sauce:

1. Make ready For Stuffing-
2. Prepare 1 cup shredded chicken
3. Make ready 2 tbsp spinach
4. Take 1/2 tsp garlic powder/fresh garlic
5. Make ready 1 small size onion
6. Take 1 tsp Italian mixed herbs
7. Make ready 1 tsp chilli flakes
8. Prepare 1/2 cup ricotta cheese
9. Get as per taste Salt
10. Make ready 2 tbsp butter
11. Take 1 tbsp pepper powder
12. Prepare 1 tbsp basil (I used country basil)
13. Get For sauce-
14. Take 1/2 cup baked tomato puree
15. Take 1/2 tsp honey
16. Prepare 1/2 tsp grounded Pepper
17. Prepare Pinch salt
18. Take 2 cloves garlic
19. Get 1/2 tsp chilli flakes
20. Prepare 1 tbsp fresh Cream
21. Take For dressing-
22. Get 1/2 cup chicken skin marinated with salt and pepper(optional)
23. Take 1/2 cup baked tomatoes
24. Make ready For Pasta dough-
25. Make ready 1/2 cup carrot puree
26. Take 1 cup flour
27. Make ready Pinch salt
28. Take 2 tsp olive oil

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Instructions to make Carrot infused chicken ricotta ravioli with baked tomato sauce:

1. Add all the stuffing ingredients to a blender and blend coarsely. For crispy chicken skin, bake the chicken skin at 180° for 5mins. No, preheat required. In the same baking tray bake tomatoes at 180° for 3 mins.
2. For making pasta, add all the ingredients given for dough and mix well. I have not used water at all. Entire pasta sheet is made of carrot puree. And give a rest for about 20-30mins.
3. Now for making ravioli sheet, take dough and start rolling with rolling pin. Give 5-6time folds while making pasta. Make desired shape and place the chicken stuffing. Closed the pasta with another pasta sheet and cut it with cutter.
4. Boil enough water in a large vessel and add required salt. When water is boiling add the ravioli and cook for about 8mins. Remove the pasta once cooked and let it cool.
5. For making sauce add all the ingredients in a bowl and whisk untill forthy. Now it's time for plating and enjoy your italian meal.
6. Note: for vegetarians do the same procedure for pasta and for stuffing add boiled solid vegetables with same seasoning. Ricotta cheese is hero for this so if you don't get it then try not to replace with any cheese. For saucy lovers, add the pasta to pan with the sauce and give a mix and serve warm.

Lift the ravioli from water with a large strainer or slotted spoon. While the ravioli are cooking, melt the butter over Chicken picatta, lemon juice in my salad dressing, and I'm Rachel, a baker and recipe developer with a passion for nut butters & creating easy, mouth-watering desserts and baked goods! I prepared a simple tomato sauce with just a touch of spice, but these ravioli are also delicious with a brown butter sauce. If you prefer, you can also use a spinach pasta dough for the ravioli, or make half egg dough ravioli, and half spinach as I did, and is shown in the photo. Ravioli are made all over Italy, with different fillings in every region.

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