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Chicken and Portabello Mushroom Ravioli with a Roasted Garlic Tomato Sauce

Chicken and Portabello Mushroom Ravioli with a Roasted Garlic Tomato Sauce

Wonton wrappers are a great shortcut to make fresh ravioli at home. Earthy portobello mushrooms and salty prosciutto balance the chicken in the ravioli filling. The ravioli float in a simple homemade tomato sauce that is bursting with flavour thanks to the mellow undertone of roasted garlic.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:

Chicken and Portabello Mushroom Ravioli with a Roasted Garlic Tomato Sauce:

  • 1 lb (0.5 kg) ground chicken
  • 1 pkg portobello mushrooms, pre-soaked, as per directions
  • 1 egg(s), large
  • 1 pkg wonton wrappers
  • 1 tsp (5 mL) basil, dried
  • 1 tsp (5 mL) Italian seasoning
  • 1 pkg prosciutto, cubed
  • 1/4 cup (60 mL) Romano cheese, grated
  • 1/4 cup (60 mL) water
  • salt, to taste
  • pepper, to taste

Sauce:

  • 2 cloves garlic
  • 1 bottle Italian strained tomatoes
  • 1 pkg basil, fresh
  • 1/2 tsp (2.5 mL) cinnamon
  • salt, to taste
  • pepper, to taste

Instructions

Chicken and Portabello Mushroom Ravioli with a Roasted Garlic Tomato Sauce

  1. Mix all ingredients, except the wonton wrappers, together in bowl.

  2. Put water in another small bowl. Put one wonton wrapper in your hand and take approximately 1 tsp (5 mL) of filling and put it in the centre of the wrapper.

  3. Wet fingers with the water in the bowl and rub the water on the edges of the wrapper.

  4. Fold over the wrapper to enclose the filling and squeeze the edges together until completely sealed. Wrap remaining filling in wontons.

  5. In a pot, boil salted water to cook the wonton ravioli. Add wontons, depending on the size of the pot, a few at a time. Boil pasta until the filling is completely cooked (2 – 7 mins).

  6. Remove from water and plate.

Sauce

  1. Slice the top of each garlic clove. Place on foil (shiny side up) and drizzle garlic with olive oil. Fold foil to encase garlic.

  2. Place in 400°F (200°C) oven to roast. This will take approximately 30 minutes. When garlic is soft, remove from oven.

  3. Empty bottle of tomatoes into pot on stove. Heat on medium.

  4. Add shredded basil. Squeeze garlic out of skin into pot.

  5. Add salt and pepper and cinnamon.

  6. Heat and serve with wonton ravioli.

Nutrition Info

  • Per 495 g serving Amount
  • Calories 770
  • Protein 49 g
  • Fat 24 g
  • Saturated Fat 4 g
  • Carbohydrate 90 g
  • Fibre 7 g
  • Sugar 9 g
  • Cholesterol 175 mg
  • Sodium 2050 mg
  • Per 495 g serving % Daily Value
  • Potassium 31
  • Calcium 20
  • Iron 50
  • Vitamin A 50
  • Vitamin C 35
  • Vitamin B6 21
  • Vitamin B12 8
  • Folate 17
  • Magnesium 65
  • Zinc 24

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