KitchenAid KRAV Chicken, Pine Nut and Goat Cheese Ravioli with Traditional Red Sauce

13
RECIPES
Chicken, Pine Nut and Goat Cheese
Ravioli with Traditional Red Sauce
Ravioli
1recipe Basic Egg
Pasta, page 11
1⁄4cup pine nuts
3⁄4cup finely chopped
roasted chicken
1package (4 oz.) mild
goat cheese with
garlic and herbs
Sauce
1tablespoon olive oil
1medium onion,
chopped
2cloves garlic, minced
1can (28 oz.) crushed
tomatoes
1⁄2cup white or red
wine*
1⁄4cup grated Parmesan
cheese
1⁄4cup chopped fresh
parsley
1⁄4cup chopped fresh
basil or 21⁄2teaspoons
dried basil
2tablespoons chopped
fresh oregano or 1-2
teaspoons dried
oregano
1bay leaf
1-11⁄2teaspoons salt
1teaspoon sugar
Prepare pasta dough; let rest.
On baking sheet, place nuts in single layer. Toast in
oven at 350°F for 5 to 7 minutes, or until light
brown and aromatic. Cool slightly; chop.
In medium bowl, combine nuts, chicken, and
cheese; refrigerate until ready to fill ravioli. Follow
directions for preparing pasta sheets, using ravioli
maker and cooking ravioli.
In large saucepan over medium heat, heat oil. Add
onion; sauté until onion is tender. Add garlic; cook
1 minute longer. Add remaining ingredients; stir.
Bring to boil; reduce heat and simmer 30 to 40
minutes, or until sauce is thick and flavors are
blended. Serve hot over cooked ravioli.
Yield: 6 servings (12 to 15 ravioli with 1⁄2cup sauce
per serving).
*If desired, water may be substituted.
Per serving: About 530 cal, 26 g pro, 66 g carb,
18 g total fat, 7 g sat fat, 175 mg chol,
980 mg sod.