The perfect alternative to pasta sheets, this low carb ravioli calls for wafer thin deli chicken slices as the casing for a rich and flavorsome filling. Served with a basil infused butter sauce, this is an indulgent dinner perfect for a weekend treat! For the chicken, you need the slices to measure roughly 4 inches across. This will ensure it is big enough to encase the filling securely.
Recipe Steps
steps 7
41 min
Step 1
Add the spinach to a colander and wilt under boiling water. Set aside to cool completely.
Step 2
Roughly chop 1/3 cup of basil and the sundried tomatoes. Once the spinach is cool, drain off any excess water and roughly chop. Add to a mixing bowl with the ricotta, tomatoes, basil, nutmeg, parmesan, salt and pepper. Beat well to combine.
Step 3
Arrange the chicken slices across a clean work surface. Dividing the mixture evenly, spoon a heaped teaspoon into the center of each chicken slice.
Step 4
Fold the edges up around the filling to make a square parcel. The filling should be sufficient to help stick the ravioli together.
Step 5
Heat one tablespoon of butter in a large frying pan over a medium heat and gently add the ravioli. You may need to do this a batch at a time. Fry for 3-4 minutes on each side until lightly browned all over and thoroughly cooked throughout. Remove the ravioli from the pan and set aside.
Step 6
Add the remaining butter to the pan over a medium heat until browned. Add the chopped basil to the pan briefly to wilt.
Step 7
Remove from the heat and pour over the ravioli to serve.
Recipe Steps
steps 7
41 min
Step 1
Add the spinach to a colander and wilt under boiling water. Set aside to cool completely.
Step 2
Roughly chop 1/3 cup of basil and the sundried tomatoes. Once the spinach is cool, drain off any excess water and roughly chop. Add to a mixing bowl with the ricotta, tomatoes, basil, nutmeg, parmesan, salt and pepper. Beat well to combine.
Step 3
Arrange the chicken slices across a clean work surface. Dividing the mixture evenly, spoon a heaped teaspoon into the center of each chicken slice.
Step 4
Fold the edges up around the filling to make a square parcel. The filling should be sufficient to help stick the ravioli together.
Step 5
Heat one tablespoon of butter in a large frying pan over a medium heat and gently add the ravioli. You may need to do this a batch at a time. Fry for 3-4 minutes on each side until lightly browned all over and thoroughly cooked throughout. Remove the ravioli from the pan and set aside.
Step 6
Add the remaining butter to the pan over a medium heat until browned. Add the chopped basil to the pan briefly to wilt.
Step 7
Remove from the heat and pour over the ravioli to serve.
Recipe Steps
steps 7
41 min
Recipe Steps
Recipe Steps
steps 7
41 min
Step 1
Add the spinach to a colander and wilt under boiling water. Set aside to cool completely.
Step 1
Add the spinach to a colander and wilt under boiling water. Set aside to cool completely.
Add the spinach to a colander and wilt under boiling water. Set aside to cool completely.
Add the spinach to a colander and wilt under boiling water. Set aside to cool completely.
Step 2
Roughly chop 1/3 cup of basil and the sundried tomatoes. Once the spinach is cool, drain off any excess water and roughly chop. Add to a mixing bowl with the ricotta, tomatoes, basil, nutmeg, parmesan, salt and pepper. Beat well to combine.
Step 2
Roughly chop 1/3 cup of basil and the sundried tomatoes. Once the spinach is cool, drain off any excess water and roughly chop. Add to a mixing bowl with the ricotta, tomatoes, basil, nutmeg, parmesan, salt and pepper. Beat well to combine.
Roughly chop 1/3 cup of basil and the sundried tomatoes. Once the spinach is cool, drain off any excess water and roughly chop. Add to a mixing bowl with the ricotta, tomatoes, basil, nutmeg, parmesan, salt and pepper. Beat well to combine.
Roughly chop 1/3 cup of basil and the sundried tomatoes. Once the spinach is cool, drain off any excess water and roughly chop. Add to a mixing bowl with the ricotta, tomatoes, basil, nutmeg, parmesan, salt and pepper. Beat well to combine.
Step 3
Arrange the chicken slices across a clean work surface. Dividing the mixture evenly, spoon a heaped teaspoon into the center of each chicken slice.
Step 3
Arrange the chicken slices across a clean work surface. Dividing the mixture evenly, spoon a heaped teaspoon into the center of each chicken slice.
Arrange the chicken slices across a clean work surface. Dividing the mixture evenly, spoon a heaped teaspoon into the center of each chicken slice.
Arrange the chicken slices across a clean work surface. Dividing the mixture evenly, spoon a heaped teaspoon into the center of each chicken slice.
Step 4
Fold the edges up around the filling to make a square parcel. The filling should be sufficient to help stick the ravioli together.
Step 4
Fold the edges up around the filling to make a square parcel. The filling should be sufficient to help stick the ravioli together.
Fold the edges up around the filling to make a square parcel. The filling should be sufficient to help stick the ravioli together.
Fold the edges up around the filling to make a square parcel. The filling should be sufficient to help stick the ravioli together.
Step 5
Heat one tablespoon of butter in a large frying pan over a medium heat and gently add the ravioli. You may need to do this a batch at a time. Fry for 3-4 minutes on each side until lightly browned all over and thoroughly cooked throughout. Remove the ravioli from the pan and set aside.
Step 5
Heat one tablespoon of butter in a large frying pan over a medium heat and gently add the ravioli. You may need to do this a batch at a time. Fry for 3-4 minutes on each side until lightly browned all over and thoroughly cooked throughout. Remove the ravioli from the pan and set aside.
Heat one tablespoon of butter in a large frying pan over a medium heat and gently add the ravioli. You may need to do this a batch at a time. Fry for 3-4 minutes on each side until lightly browned all over and thoroughly cooked throughout. Remove the ravioli from the pan and set aside.
Heat one tablespoon of butter in a large frying pan over a medium heat and gently add the ravioli. You may need to do this a batch at a time. Fry for 3-4 minutes on each side until lightly browned all over and thoroughly cooked throughout. Remove the ravioli from the pan and set aside.
Step 6
Add the remaining butter to the pan over a medium heat until browned. Add the chopped basil to the pan briefly to wilt.
Step 6
Add the remaining butter to the pan over a medium heat until browned. Add the chopped basil to the pan briefly to wilt.
Add the remaining butter to the pan over a medium heat until browned. Add the chopped basil to the pan briefly to wilt.
Add the remaining butter to the pan over a medium heat until browned. Add the chopped basil to the pan briefly to wilt.
Step 7
Remove from the heat and pour over the ravioli to serve.
Step 7
Remove from the heat and pour over the ravioli to serve.
Remove from the heat and pour over the ravioli to serve.
Remove from the heat and pour over the ravioli to serve.
12 slices
12 slices
12 slices
4 tablespoon
4 tablespoon
4 tablespoon
3 pieces
3 pieces
3 pieces
2 cup, cut pieces
2 cup, cut pieces
2 cup, cut pieces
1-⅓ cup, whole pieces
1-⅓ cup, whole pieces
1-⅓ cup, whole pieces
1 cup
1 cup
1 cup
¼ cup, grated
¼ cup, grated
¼ cup, grated
⅛ tsp
⅛ tsp
⅛ tsp
¼ teaspoon
¼ teaspoon
¼ teaspoon