Chicken and Portobello Mushroom Ravioli with a Roasted Garlic Tomato Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Mix all ingredients, except the wonton wrappers, together in bowl.
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.
Wet fingers with the water in the bowl and rub the water on the edges of the wrapper.
Fold over the wrapper to enclose the filling and squeeze the edges together until completely sealed. Wrap remaining filling in wontons.
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).
Remove from water and plate.
Slice the top of each garlic clove. Place on foil (shiny side up) and drizzle garlic with olive oil. Fold foil to encase garlic.
Place in 400°F (200°C) oven to roast. This will take approximately 30 minutes. When garlic is soft, remove from oven.
Empty bottle of tomatoes into pot on stove. Heat on medium.
Add shredded basil. Squeeze garlic out of skin into pot.
Add salt and pepper and cinnamon.
Heat and serve with wonton ravioli.
|Per 495 g serving||Amount|
|Saturated Fat||4 g|
|Per 495 g serving||% Daily Value|