Fall Flavors // Various

 

Creamy Ravioli Sauce

Ingredients

  • 3 tablespoons salted butter, I use Land O' Lakes
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • ½ teaspoon EACH: onion powder, dried basil, dried oregano, mustard powder
  • ¾ cup chicken broth
  • 1 ½ cups half and half, half light cream/half milk
  • 10 oz. Rotel tomatoes with green chilies, juices reserved
  • 3 tablespoons cream cheese, softened
  • 1/3 cup Parmesan cheese, grated
  • 20 oz. refrigerated ravioli
  • 1 pinch Red Pepper Flakes, optional
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Instructions

  • Prep Work: Measure out all ingredients prior to beginning.
  • Melt the butter in a large high-walled skillet. Add the garlic and cook for 2 minutes. Add the flour and cook for 2 more minutes, stirring continuously. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.
the cozy cook via In The Kitchen with Momma Mel

Boursin Chicken

By NATASHA BULL
Salt & Lavendar

Ingredients 

  • 4 large chicken breasts
  • 1 teaspoon garlic powder
  • Salt & pepper to taste
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 1 medium onion chopped
  • 1.5 cup chicken broth (use low sodium if sensitive to salt)
  • 2 (5.2 oz/150g) package Boursin Fine Herbs & Garlic cheese softened
  • 2-4 tablespoons chopped parsley to taste, optional

Instructions 

  • Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
  • Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate.
  • To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
  • Add the chicken broth and the Boursin cheese to the skillet. Stir until you've got a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
  • Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now (you can always cook it a bit longer if need be). If it's too thick, you can add another splash of chicken broth.
  • Season with salt & pepper if needed (I find the sauce fairly salty when using regular broth) and serve immediately.

Notes



  • Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner. Bring to a boil, reduce to a simmer.
  • Add the softened cream cheese and drained diced tomatoes. (Pro Tip: Reserve the tomato juice in case you’d like to thin the sauce out at the end.)
  • Cook the ravioli according to package instructions, drain.
  • Reduce heat of the sauce to low. Gradually sprinkle in the Parmesan cheese and stir until combined. Add the red pepper flakes, if using.
  • Add the ravioli and use a silicone spatula to gently stir until combined. Add any of the reserved tomato juice if desired. Serve!

Notes

  • Freshly diced Roma tomatoes or regular diced tomatoes can be used instead of Rotel if preferred.
  • A teaspoon of hot sauce makes a nice addition to the sauce and won’t make it too spicy.
  • Optional additions include: Fresh spinach or fresh basil.
  • I use Rana refrigerated 4-cheese Ravioli with this recipe.
  • To soften the cream cheese quickly: Heat 2 cups of water in the microwave. Place 3 Tbsp. cream cheese in the microwave and close the door. Let it soften for 5 minutes.
  • Grate the Parmesan cheese from a block, it will melt and taste much better than packaged grated cheese.
  • 20 oz. tortellini can be used in this recipe as well.
  • This recipe is in The Cozy Cookbook on page 144!
Storage: 
  • Store in an airtight container and refrigerate for up to 3 days.
  • While you can freeze leftovers, ravioli doesn't hold up quite as well after being frozen and reheated.

Nutrition

Calories: 513kcal, Carbohydrates: 47g, Protein: 19g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 100mg, Sodium: 904mg, Potassium: 244mg, Fiber: 3g, Sugar: 4g, Vitamin A: 627IU, Vitamin C: 8mg, Calcium: 177mg, Iron: 11mg


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