About
The perfect alternative to pasta sheets, this low carb ravioli calls for wafer thin deli chicken slices as the casing for a rich and flavorsome filling.
Served with a basil infused butter sauce, this is an indulgent dinner perfect for a weekend treat!
For the chicken, you need the slices to measure roughly 4 inches across. This will ensure it is big enough to encase the filling securely.
Ingredients
- 12 slices wafer thin roast chicken slices by sainsbury's
- 4 tablespoon butter
- 3 pieces sundried tomatoes in oil by pastene
- 2 cup, cut pieces spinach
- 1 ⅓ cup, whole pieces basil
- 1 cup ricotta cheese
- ¼ cup, grated parmesan cheese, dry (grated)
- ⅛ teaspoon spices nutmeg ground
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Add the spinach to a colander and wilt under boiling water. Set aside to cool completely.
- Roughly chop 1/3 cup of basil and the sundried tomatoes. Once the spinach is cool, drain off any excess water and roughly chop. Add to a mixing bowl with the ricotta, tomatoes, basil, nutmeg, parmesan, salt and pepper. Beat well to combine.
- Arrange the chicken slices across a clean work surface. Dividing the mixture evenly, spoon a heaped teaspoon into the center of each chicken slice.
- Fold the edges up around the filling to make a square parcel. The filling should be sufficient to help stick the ravioli together.
- Heat one tablespoon of butter in a large frying pan over a medium heat and gently add the ravioli. You may need to do this a batch at a time. Fry for 3-4 minutes on each side until lightly browned all over and thoroughly cooked throughout. Remove the ravioli from the pan and set aside.
- Add the remaining butter to the pan over a medium heat until browned. Add the chopped basil to the pan briefly to wilt.
- Remove from the heat and pour over the ravioli to serve.
Nutrition Facts
- Servings: 2
- Calories: 547.6kcal/2291.3kJ (per serving)
- Fat: 45.3g (per serving)
- Carbs: 9.7g (per serving)
- Protein: 19.5g (per serving)
