Ravioli Alfredo
Creamy ravioli Alfredo with chicken made with simple ingredients for an easy, comforting dinner.
Video
Ingredients
- 24 ounces cheese ravioli (fresh or frozen)
- 2 teaspoons olive oil
- 6 tablespoons salted butter
- 2 cups heavy whipping cream
- 1 pinch ground nutmeg
- 1½ cups freshly grated Parmesan cheese
- 2 cups chopped or shredded Rotisserie chicken (or cooked chicken breast)
- salt and freshly ground black pepper
- chopped fresh Italian parsley, for garnish
Instructions
- Bring a large pot of water to boil and give it a couple pinches of salt. Add the pasta and cook according to package instructions until al dente. Drain (but save a little of the pasta water in case you need it), and toss with 2 teaspoons of olive oil.
- In a large skillet, heat the butter. Then whisk in the cream and nutmeg. Bring to a simmer and let simmer for 2 minutes. Whisk in the Parmesan cheese until well combined. Then stir in the chicken and the ravioli. Carefully toss to coat. Season with salt and freshly ground black pepper.
- Serve in bowls garnished with parsley.
Notes
- Freshly grated Parmesan melts best.
- Add a little of the pasta water if the sauce gets too thick.
- Keep heat low after adding the cheese.
- Try adding spinach or broccoli for veggies.
- Store leftovers up to 3 days.
Nutrition
Serving: 1servingCalories: 1402kcalCarbohydrates: 78gProtein: 60gFat: 95gSaturated Fat: 52gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 366mgSodium: 2112mgPotassium: 395mgFiber: 5gSugar: 7gVitamin A: 2611IUVitamin C: 1mgCalcium: 459mgIron: 18mg
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This recipe comes from RecipeBoy.com
