CHICKEN RAVIOLI BAKE
Author: Galley Kat
Serves: 6 generous servings
- 2 tbsp cooking oil
- ½ cup chopped onion
- 2-3 garlic cloves, smashed and chopped
- ½ cup tomato paste
- ½ cup red wine
- 1 tbsp chili powder
- 1 tsp cumin
- 2 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 package fresh or frozen cheese ravioli (I used cheese and spinach ravioli for this)
- 2 generous cups of cooked chicken (a rotisserie chicken works very well for this)
- 1 cup drained canned corn niblets
- 1 cup drained canned black beans
- 1 generous cup of shredded cheese (I used a Mexican blend)
- Chopped parsley or cilantro to garnish (optional)
- Sauté onion and garlic gently in cooking oil until fragrant.
- Deglaze with red wine then stir in tomato paste, seasonings, broth and vinegar.
- Simmer until sauce is reduced and thickened to about 2 cups.
- Cook the ravioli according to directions under-cooking slightly as it will continue to cook when baked.
- Ladle enough sauce to coat the bottom of baking pan.
- Top with ⅓ of ravioli, then ½ of chicken, then ½ of corn and beans,
- Top this with another few ladles of sauce then ⅓ cheese.
- Repeat.
- Finally top with the rest of ravioli, sauce then cheese.
- If baking in a conventional oven, cook uncovered at 350 deg for about 25 minutes until bubbly and cheese is melted and browned slightly.
- If baking in an Omnia stove top oven, heat base plate on high for 5 minutes.
- Set covered Omnia pan on base plate for another 5 minutes on high then reduce burner to medium low for about 25 minutes.
- Remove from heat/oven and let rest for 5 minutes before serving.
- Garnish with chopped parsley if using and pass the bread.
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/omnia-stove-top/chicken-ravioli-bake/
3.5.3226