Description
Heat transforms paprika-tossed ravioli into crunchy pillows of chicken goodness, then swirls them in a velvety Parmesan-cream bath, punctuated by garlic and a hint of parsley.
Ingredients
- 20 pieces chicken ravioli
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt to make the blackening seasoning.
- Pat the ravioli dry with a paper towel and gently toss in half of the olive oil, then coat each piece evenly with the seasoning blend.
- Heat a large skillet over medium-high heat and add the remaining olive oil and butter until melted and foaming.
- Add the seasoned ravioli in a single layer and cook for 2–3 minutes per side until crisp and blackened, then transfer to a plate.
- In the same skillet, reduce heat to medium and add minced garlic, cooking for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the Parmesan cheese until melted and the sauce thickens slightly, about 2–3 minutes.
- Return the blackened ravioli to the skillet and toss gently in the sauce to coat evenly.
- Garnish with chopped parsley and serve immediately.
Notes
- Adjust cayenne pepper for desired heat level.
- Use fresh ravioli for best texture and flavor.
- You can substitute half-and-half for a lighter sauce.
- Leftovers can be stored in an airtight container and reheated gently in a skillet.