Indulge in the rich, flavorful world of Blackened Chicken Ravioli, a dish that brings together the warmth of Cajun spices with the comforting charm of homemade ravioli. This tantalizing recipe is a perfect blend of spicy, creamy, and savory elements, making it a standout among Italian pasta dishes.
Ingredients
Scale:
2 boneless, skinless chicken breasts
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Salt and pepper to taste
2 tablespoons olive oil
2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
Water, as needed
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon lemon zest
1 cup heavy cream
1/2 cup chicken broth
3 cloves garlic, minced
1 tablespoon unsalted butter
Fresh basil leaves for garnish
Instructions
Prepare the Blackened Chicken: In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and pepper. Rub the mixture evenly over the chicken breasts.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken breasts for about 6-8 minutes per side until cooked through and charred. Remove from heat and let rest before slicing.
Make the Ravioli Dough: On a clean surface, mound the flour and make a well. Add eggs, olive oil, and salt. Gradually incorporate flour into eggs using a fork, then knead the dough for 10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
Prepare the Filling: In a bowl, combine ricotta, Parmesan, parsley, lemon zest, salt, and pepper. Mix well and set aside.
Roll Out the Dough: Divide the dough into four pieces. Roll each piece on a floured surface until thin. Cut into squares.
Fill and Seal the Ravioli: Place a teaspoon of filling in the center of each square. Brush edges with water, cover with another square, and seal with a fork.
Cook the Ravioli: Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes or until they float. Drain and set aside.
Prepare the Creamy Sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Pour in cream and broth, simmer for 5 minutes. Stir in Parmesan until sauce thickens. Season with salt and pepper.
Combine and Serve: Add cooked ravioli and sliced chicken to the sauce. Stir gently to coat. Garnish with basil leaves before serving.
