Low Carb Chicken Ravioli with Spinach, Ricotta and Basil Butter Sauce

Step 1

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.

Step 2

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.

Step 3

Recipe Steps

steps 7

41 min

Step 4

Recipe Steps

Step 5

Recipe Steps

Step 6

steps 7

41 min

Step 7

Step 1

Add the spinach to a colander and wilt under boiling water. Set aside to cool completely.

Step 8

Step 1

Add the spinach to a colander and wilt under boiling water. Set aside to cool completely.

Step 9

Add the spinach to a colander and wilt under boiling water. Set aside to cool completely.

Step 10

Add the spinach to a colander and wilt under boiling water. Set aside to cool completely.

Step 11

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 12

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 13

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 14

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 15

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 16

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 17

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 18

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 19

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 20

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 21

Fold the edges up around the filling to make a square parcel. The filling should be sufficient to help stick the ravioli together.

Step 22

Fold the edges up around the filling to make a square parcel. The filling should be sufficient to help stick the ravioli together.

Step 23

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 24

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 25

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 26

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 27

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 28

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 29

Add the remaining butter to the pan over a medium heat until browned. Add the chopped basil to the pan briefly to wilt.

Step 30

Add the remaining butter to the pan over a medium heat until browned. Add the chopped basil to the pan briefly to wilt.

Step 31

Step 7

Remove from the heat and pour over the ravioli to serve.

Step 32

Step 7

Remove from the heat and pour over the ravioli to serve.

Step 33

Remove from the heat and pour over the ravioli to serve.

Step 34

Remove from the heat and pour over the ravioli to serve.