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Creamy Chicken-Style Ravioli

Fry's Chicken-Style Strips and B-Well Tangy Mayo

CategoryDifficultyBeginner
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients
 Chopped coriander
 Salt and pepper
 Corn sliced off the cob
 Kale, chopped
 Salt and pepper
 Soy milk
 Dairy free cheese

Method

1

Make the dough and set aside to rest. To make the filling combine the Fry’s strips, coriander, salt, pepper and mayo and set aside.

2

To make the sauce, fry the corn in olive oil and canola blend, add the chopped kale. Season with salt and pepper. Fry until cooked and add the milk. Cook down until thickened. Now add the cheese to taste.

3

Roll out the dough through a pasta machine until thin and put heaps of the filling onto it, Brush with water and fold over to cover all the filling. Using your cupped hands to remove all the air and to seal in the filling. Boil in water for 2 Minutes and transfer to the sauce. Serve!

Ingredients

Ingredients
 Chopped coriander
 Salt and pepper
 Corn sliced off the cob
 Kale, chopped
 Salt and pepper
 Soy milk
 Dairy free cheese

Directions

1

Make the dough and set aside to rest. To make the filling combine the Fry’s strips, coriander, salt, pepper and mayo and set aside.

2

To make the sauce, fry the corn in olive oil and canola blend, add the chopped kale. Season with salt and pepper. Fry until cooked and add the milk. Cook down until thickened. Now add the cheese to taste.

3

Roll out the dough through a pasta machine until thin and put heaps of the filling onto it, Brush with water and fold over to cover all the filling. Using your cupped hands to remove all the air and to seal in the filling. Boil in water for 2 Minutes and transfer to the sauce. Serve!

Creamy Chicken-Style Ravioli

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