Chicken “Caulifredo” Ravioli

Ingredients

Caulifredo Sauce
 2 ½ cups cauliflower florets (about ½ small head)
 1 cup half-and-half
 ½ cup Armanino Grated Parmesan Cheese or 3 Cheese Blend
 ½ tsp garlic salt
Pasta
 1 lb Armanino Four Cheese or Beef Ravioli (1 package)
 1 ½ cups shredded rotisserie chicken
 ¾ cup frozen petite peas
 Kosher salt and ground black pepper

Directions

Caulifredo Sauce
1

Bring a medium pan of salted water to boil; add cauliflower. Simmer on low heat 15-20 minutes or until very tender. Drain, reserving about 1 cup cooking water.

2

Combine cooked cauliflower, half-and-half, cheese, and garlic salt in blender; process until very smooth. Blend in some of the reserved cooking water as needed to adjust sauce consistency. Return sauce to pan and keep warm.

Pasta
3

Cook ravioli as directed on package, adding peas for the last 3 minutes of cooking. Drain.

4

Add chicken to sauce in pan. Cook on medium heat 3-5 minutes or until chicken is heated through. Add drained ravioli and peas; toss until coated. Season with salt and pepper, if desired.

Chef’s Tips

  • Sauce can be prepared ahead of time. Cool, then refrigerate up to 3 days.
  • Substitute frozen peas & carrots or other favorite frozen vegetable for the peas.

Ingredients

Caulifredo Sauce
 2 ½ cups cauliflower florets (about ½ small head)
 1 cup half-and-half
 ½ cup Armanino Grated Parmesan Cheese or 3 Cheese Blend
 ½ tsp garlic salt
Pasta
 1 lb Armanino Four Cheese or Beef Ravioli (1 package)
 1 ½ cups shredded rotisserie chicken
 ¾ cup frozen petite peas
 Kosher salt and ground black pepper

Directions

Caulifredo Sauce
1

Bring a medium pan of salted water to boil; add cauliflower. Simmer on low heat 15-20 minutes or until very tender. Drain, reserving about 1 cup cooking water.

2

Combine cooked cauliflower, half-and-half, cheese, and garlic salt in blender; process until very smooth. Blend in some of the reserved cooking water as needed to adjust sauce consistency. Return sauce to pan and keep warm.

Pasta
3

Cook ravioli as directed on package, adding peas for the last 3 minutes of cooking. Drain.

4

Add chicken to sauce in pan. Cook on medium heat 3-5 minutes or until chicken is heated through. Add drained ravioli and peas; toss until coated. Season with salt and pepper, if desired.

Chicken “Caulifredo” Ravioli

Yields4 Servings

Prep Time15 mins

Cook Time25 mins

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