CHICKEN RAVIOLI BAKE
This recipe is one of those zero-stress-company’s-coming kind of dinners. We have our condo up for sale and in the midst of making sure everything was clean and neat we also were expecting dinner guests, and on top of that we had scheduled three showings back to back just before guests were to arrive. So I can confirm first hand that this meal was indeed zero-stress-company’s-coming and in spite of everything, was a huge success.
Normally I try to have everything done in advance as much as possible but there was barely half an hour between strangers roaming through our abode to our guests knocking at the door.
The enchilada sauce I made from scratch but you can sub in one ready made. This one does take a bit of simmering to reduce and thicken (about 10-15 minutes) but it was worth that little effort and also worth saying that making a batch in advance comes in very handy for so many things from drizzling over tortillas or tacos, great in a Mexican inspired lasagna. I have included the ingredients and how-to in the recipe card below.
While the sauce was simmering I cooked the ravioli…something I wouldn’t be able to do on the boat with only one burner, so normally the sauce would be made in advance. You know how sauces improve with flavour when prepared ahead. This one is no exception.
The rest was just layering. A little sauce topped with ravioli, then chicken, then with beans and corn, topped with a little more sauce, topped with a sprinkling of cheese and repeat.
The final layer was a rim of ravioli, the last drizzling of sauce and a topping of cheese. Just 25 minutes later we had a bubbling intoxicatingly aromatic dinner ready to scoop onto our plates.
I didn’t even serve this with a side dish, reasoning that it was complete in itself with chicken, cheese, spinach, pasta, beans and corn.
Some bread for sopping up the sauce was appreciated. That’s all.
Dessert was far too simple too. A generous slice of leftover Guinness Chocolate cake, some drained canned bing cheeries with a dollop of whipped cream. (Recipe for cake here)
Many thanks to Cooking for Fun for the inspiration. It is now in my database of must repeats…over and over and over…
- 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.
- 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.