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Chicken ravioli with roast chicken, wilted spinach and cherry tomatoes

You can use leftover chicken from the Sunday roast or pre-cooked chicken pieces for this recipe; just slice thinly and toss through the pasta.

Serves 2

  • 150ml extra virgin olive oil

  • One clove of garlic, crushed

  • 30g cherry tomatoes

  • 15g fresh baby spinach

  • 50g chicken breast, sliced 

  • Parmigiano Reggiano flakes

  1. Chop the chicken breast into pieces and lightly fry in a drizzle of olive oil, salt and a few sprigs of fresh rosemary. Once cooked through set aside.

  2. Place a pan over a medium heat with the olive oil, crushed garlic and cherry tomatoes chopped in half.  Allow the mixture to golden for a few mins to develop flavour. 

  3. In a separate pan, bring water to boil and cook the "Giovanni Rana Simply Italian Chicken & Mozzarella with Smoked Pancetta Ravioli" for two mins. When ready, drain and mix into the tomato and garlic sauce over the heat for a few seconds.

  4. Add the chicken and fresh spinach and stir until the leaves are wilted.

  5. Serve in a dish with Parmigiano Reggiano flakes and freshly ground pepper.

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