Ravioli and Chicken Carrabona

Okay, okay, so it’s not “Carrabona” it’s Carbonara.  Yes and it came from the commercial of Olive Garden and it made me drool so of course I had to try to make it.  Sometimes my dyslexia makes me say things different than they are and sometimes I add more ingredients to the recipe than it really calls for.  It doesn’t matter what you call this recipe … it was one of those “comfort-yummy-food-that-I-ate-too-much-but-I-will-eat-some-more-if-there-is-some” recipes.  Next time I will double the recipe so that there are leftovers.  There was just enough for two of us.

½ cup butter

½ Tbsp minced garlic, divided

 1 Tbsp chopped salt pork

1 Tbsp flour

½ cup parmesan cheese, divided

1 cup heavy cream

1 cup milk

16 cheese filled raviolis

1 cup shredded mozzarella

½ cup shredded Swiss cheese

1½ cup fresh chopped tomatoes

1 Tbsp parsley

¾ lb chicken pieces

1 Tbsp extra virgin olive oil

1 tsp garlic salt

1 tsp Italian seasoning

Marinate chicken in olive oil, 1 tsp garlic salt and Italian seasoning for 30-45 minutes. 

Cook salt port and reserve 1 Tbsp grease.

Cook ravioli according to package directions, drain and set aside.

Melt butter in medium size sauce pan; add remaining garlic and salt pork pieces and sauté for 4-5 minutes, stirring often.  Add flour, ¼ cup parmesan cheese, cream, milk and grease from salt pork.  Bring to a boil, reduce heat and let simmer gently; stir occasionally.

In large skillet cook chicken until juices run clear.  Add creamed mixture and mix well.

In small bowl add mozzarella, Swiss, ¼ cup parmesan cheese and parsley and mix well.

Divide 8 raviolis on two oven proof platters.  Spoon chicken mixture over top and sprinkle with cheese mixture; place under broiler for 2-5 minutes until cheese is bubbly and lightly browned.  (CHECK OFTEN).  Divide tomatoes between the two platters and serve immediately with fresh bread.  Believe me when I tell you, just because tomatoes are served with it, this IS NOT A LOW CAL MEAL.

© Crackerberries 2011