Chicken Ravioli with Spinach, Ricotta and Basil Butter Sauce

Preparation: 41 min

Add the spinach to a colander and wilt under boiling water. Set aside to cool completely.

Remove from the heat and pour over the ravioli to serve.

Roughly chop 1/3 cup of basil and the sundried tomatoes. Once the spinach is cool, drain off any excess water and roughly chop. Add to a mixing bowl with the ricotta, tomatoes, basil, nutmeg, parmesan, salt and pepper. Beat well to combine.

Arrange the chicken slices across a clean work surface. Dividing the mixture evenly, spoon a heaped teaspoon into the center of each chicken slice.

Fold the edges up around the filling to make a square parcel. The filling should be sufficient to help stick the ravioli together.

Heat one tablespoon of butter in a large frying pan over a medium heat and gently add the ravioli. You may need to do this a batch at a time. Fry for 3-4 minutes on each side until lightly browned all over and thoroughly cooked throughout. Remove the ravioli from the pan and set aside.

Add the remaining butter to the pan over a medium heat until browned. Add the chopped basil to the pan briefly to wilt.

lowcarb lunch dinner