Chicken Pesto Ravioli


For the Ravioli

2 cups cooked chicken, chopped or shredded

3 ounces cream cheese

1/2 cup fresh spinach, torn

2 tablespoons pesto (see below if you want to make it)

8 slices Mozzarella Cheese

For Fresh Pesto

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

1/2 cup freshly grated Romano or Parmesan cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts (sub chopped pecans or walnuts)

3 garlic cloves, minced

1/4 teaspoon fine sea salt, or more to taste

1/8 teaspoon freshly ground black pepper, or more to taste

For the Ravioli

Preheat the oven to 350 degrees.

Slice the mozzarella cheese slices diagonally so each square creates two triangles.

Place the slices on the and bake 3-5 minutes until the edges are brown

Combine the cooked chicken, cream cheese, spinach and pesto, set aside.

Remove the cheese from the oven and place one tablespoon on one side of the cheese shells, pull the other side over to create a ravioli pocket.

For the Pesto

Pulse basil and pine nuts in a food processor.

Add garlic and cheese and pulse several times more.

Scrape down the sides of the food processor with a rubber spatula.

While the food processor is running, slowly add olive oil in a steady small stream.

(Adding olive oil slowly, while the processor is running, will help it emulsify and help keep olive oil from separating.)

Occasionally stop to scrape down the sides of the food processor.

Stir in salt and freshly ground black pepper, add more to taste.

Spread pesto onto ravioli.

Serve immediately with warm marinara or additional pesto. Enjoy!
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