Yesterday I tried out making Ravioli with Alfredo sauce and chicken. And it was totally awesome! So here is how to make it.
FRY DAMN CHICKEN FRY!
Depending on how many you will be feeding (as well as your appetite), you need as many FRESH chicken breasts. Frozen chicken breasts simply won't do. They'r disgusting. For my sister and myself, we shared 3 chicken breasts. So yeah, you need a lot.
Slice the chicken into small cubes and marinate them with a little bit of olive oil, crushed garlic (as many as you would want to handle) and half a lemon (or as much as you want). Just remember that the taste of the ingredients will dilute with the sauce and pasta, so keep it in mind.
Keep the chicken still to marinate fully for 15 minutes or so.
Next up, bring your frying pan or wok (I prefer a wok). The oil on the marinated chicken should be enough to roast them, so once they are roasted add some ginger powder and put the wok aside.
IF you want, you can roast in some mushrooms and brocolli seperately. Mushrooms take 4 lightyears to roast so keep them seperate from everything else.
WHAT'S THIS FLUFFY THING?
It is Ravioli, which is basically pasta stuffed with spinach. Do NOT bring in frozen ravioli. It is the bane of all pastas. It is like unfreezing lasagna. No one likes that.
You can either stuff the ravioli yourself or get freshly stuffed ones. They're not that expensive when you think of it, and they're made fresh and are available in most supermarkets. All you need to do is put them in salted boiled water and sit patiently for a few minutes. Which you can do the sauce in.
If you're going to stuff it yourself, do it like you do samboosak (or samoosak if you're Palestinian). If you're Russian, it is like Pelmeine but with spinach instead of the meat. Put the spinach (you may want to put in goat cheese too) and wrap the pasta on it. Clasp your hands together and savor the moment.
WHO IS ALFREDO?
Alfredo is the restaurant name where the sauce was invented. Now you can make it at your home.
The basic ingredient is full cream. Yes, wonderfully thick and deliciously textured cream. You can get them in packs. Don't get the runny cream. You'd want the thick one and then, um, thin it from there.
Empty a pack into a deep cooking utensil and add tiny amounts of water, around 3 table spoons. Stir the cream, if you find it too thick, add a tablespoon of water, until you think it is thick enough. Basically you would like it to be a bit firm to the stir. However, note that if you are going to add cheese, it will make it firmer, so you would want to add another tablespoon of water in this case.
Keep stirring because cream has a bad habit of sticking. Once it comes to a light boil, add the parmesan, romani or cheddar cheese (all grated) to the mixtire. Count to five and then add the chicken and ravioli (after filtering them from the water).
Stir the mixture properly so that the chicken ratios out with the ravioli. Keep it on a very low flame because the cream thickens with every second you keep it on the stove. Taste it to check how all the ingredients mixed and add salt or pepper as necessary.
Put the contents of the food into respective plates of the people who are going to eat (I personally would have eaten half the meal from the pot). Wash some rockets and toss it in every dish. With spinach and rockets, no excuses will be accepted tonight!You may also want to try out my Fusilli Bolognese recipe.</div>