Blackened Chicken Ravioli

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons blackened seasoning
• 1 tablespoon olive oil
• 2 cups all-purpose flour, plus extra for dusting
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup heavy cream
• 1/4 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter
• Salt and pepper to taste
• Chopped fresh parsley for garnish
• Optional: A pinch of cayenne pepper for added heat

Instructions

1. Rub the chicken breasts with blackened seasoning, ensuring an even coat. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Let rest before slicing to ensure juices redistribute evenly.
2. Mound the flour on a clean surface and create a well in the center. Add eggs, olive oil, and salt into the well. Gradually mix the flour into the wet ingredients using a fork until a dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap; let rest for 30 minutes to allow the gluten to relax, making it easier to roll out.
3. In a bowl, combine ricotta, Parmesan, oregano, garlic powder, salt, and pepper. Mix until smooth and set aside. Taste and adjust seasoning if necessary, ensuring a balanced flavor profile.
4. Divide dough into four pieces. Roll each piece into a thin sheet using a pasta machine or rolling pin. Aim for sheets that are about 1/16 inch thick. Dust with flour to prevent sticking.
5. Place small spoonfuls of the ricotta filling on one sheet of pasta, spacing them about 2 inches apart. Brush water around each mound, cover with another sheet of pasta, and press around the filling to seal. Cut into squares using a ravioli cutter, ensuring the edges are sealed tightly to prevent leakage during cooking.
6. Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes or until they float to the top, indicating they are done. Remove with a slotted spoon and set aside, keeping them warm.
7. In a saucepan, melt butter over medium heat. Add cream and chicken broth, bringing to a simmer. Stir in Parmesan cheese, and season with salt and pepper. Cook until cheese has melted and sauce is smooth. If desired, add a pinch of cayenne pepper for an extra kick.
8. Add sliced blackened chicken and cooked ravioli to the sauce. Gently toss to coat all ingredients evenly. Serve hot, garnished with fresh parsley to enhance the presentation and flavor.