Chicken & Feta Ravioli with Butternut Sauce

by Cirsten


  • Pasta dough
  • 3 chicken fillets minced
  • 1 tbs crushed rosemary
  • 1/2 cup feta
  • 1 butternut cream
  • salt & pepper
  • Parmesan cheese


  • Cook chicken mince in olive oil with salt pepper & rosemary, set aside and cool add feta to mixture.
  • Fill in pasta dough pockets.
  • Boil for 15mins.
  • Boil butternut once cooked drain and mash with 1tsb butter, salt, pepper then add cream.
  • Mix with ravioli.

    Served with grated Parmesan.

  • Click here to post comments

    Return to "Mangia Italiano Spring Recipe Contest".