June 8, 2012

Chicken and Basil Ravioli with Veggies in a Garlic Sauce

The other day I was able to harvest the first veggies from my garden!  It was a very exciting day!  I got a zuchinni, a handful of green beans, and a handful of basil.  I looked at them, debating what to use them for, and this dish sprang into my head.  I had leftover shredded chicken in the fridge, so all I had to do was make the raviolis - and that really doesn't take long, though I am out of practice and did not get the dough as thin as I would have liked.  I also spazzed out and forgot how to use my ravioli maker, but I muddled through and it turned out delicious in the end!  As a side note, I tried out a new pasta dough recipe and did not like it so in the future it will be back to the old standby.


Pasta dough, rolled out thinly
1/4 - 1/2 c cooked and shredded chicken
4 large basil leaves, sliced
2 T olive oil
handful diced onion
6-8 cloves garlic, minced
1/2 zuchinni, sliced
handful green beans, chopped
2 T olive oil
3 basil leaves, sliced
1/2 tomato, diced

Mix together the chicken and the sliced basil, let sit while you roll out the pasta dough.  Stuff the raviolis with the chicken and basil mix and seal firmly.  Cover and set aside.  Start a pot of water heating for the pasta.  Heat the first 2 T olive oil in a skillet and sautee the onions and garlic until fragrant.  Add the zuchinni and green beans.  When the zuchinni begins to soften, add the remaining 2 T olive oil and the remaining basil.  Cook until the beans are soft, adding more oil as needed.  Add the tomato in the last minute or two.  Meanwhile, once the water for pasta is at a boil, add the raviolis.  Cook for three to four minutes, then drain.  Top raviolis with the veggie and garlic oil mix.  Enjoy!

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