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Chicken Parmigiana with Ravioli stuffed with ricotta and sage
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Tinyfish
Posts: 1,755
I had to do a challenge cook on another forum and this was my entry.
I started with the ravioli. The dough is flour and eggs. The dough is rolled into sheets then stuffed with ricotta and sage.
For the chicken I used boneless skinless chicken thighs pounded flat then dredged in flour then dipped in an egg wash then breaded.
I cooked the chicken indirect at 350f then direct to add some colour. Then I added some tomato sauce and mozzarella then back in the kamado till the cheese melted.
I plated the chicken and Ravioli with some roasted potatoes and green beans.
I started with the ravioli. The dough is flour and eggs. The dough is rolled into sheets then stuffed with ricotta and sage.
For the chicken I used boneless skinless chicken thighs pounded flat then dredged in flour then dipped in an egg wash then breaded.
I cooked the chicken indirect at 350f then direct to add some colour. Then I added some tomato sauce and mozzarella then back in the kamado till the cheese melted.
I plated the chicken and Ravioli with some roasted potatoes and green beans.
Comments
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Outstanding! I make raviolis with my KitchenAid also, but I gave up on the "ice cube tray" contraption, dough kept sticking (I use the Alton Brown ironing-board method now).
The chicken looks great!_____________Tin soldiers and Johnson's coming...
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Outstanding!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I used the KitchenAid ravioli attachment once and it didn't work out too good so I switched to the simple ravioli tray. I may try the KA attachment again since I'm better at making the dough now.Botch said:
Outstanding! I make raviolis with my KitchenAid also, but I gave up on the "ice cube tray" contraption, dough kept sticking (I use the Alton Brown ironing-board method now).
The chicken looks great! -
Outstanding!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Oh heck yeah!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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You had me at stuffed. What else can I say?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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chicken parm tastes so goodFranklin, TN - (1) LBGE and a cooler full of beer
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Fantabulous! What was the challenge?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Mind blown at the breaded chicken cooked on the egg!!!
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The Kamado Guru forum has monthly challenges. This month was cook your heritage. ..so I'm Italian and went with the Chicken parm and RavioliGriffin said:Fantabulous! What was the challenge? -
Beautiful! That looks sooo good!Sandy Springs & Dawsonville Ga
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Excellent cook!XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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The only way I really like chicken.
Looks great.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
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That looks amazing! Great job!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Looks awesome!. Now another attachment we need and I have the Nationwide commercial in my head now.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Oh yeah!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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Bookmarked....Awesome! Thanks for posting.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@Tinyfish about how long did the chicken cook while indirect? They are thin so I figure it wasn't too long.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I'll take two plates please. Looks assume!!!!Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
Well played sir.XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
Come on @Tinyfish you knew it was coming.
https://youtu.be/pMMuTs4ZQLg
https://youtu.be/rKFgyI9M27E
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
@SciAggie yes they are thin. Unfortunately I didn't time them since I was busy with the ravioli. I would say about 15min indirect plus a few minutes each side direct then the time needed to melt the cheese. Depending how you enjoy your meat cooked you can adjust the time and the time will depend on the size of your cutlet.
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@NPHuskerFL now I got that jingle in my head...Nationwide is on your side.
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That's enough information. Thanks! Again, great cook.Tinyfish said:@SciAggie yes they are thin. Unfortunately I didn't time them since I was busy with the ravioli. I would say about 15min indirect plus a few minutes each side direct then the time needed to melt the cheese. Depending how you enjoy your meat cooked you can adjust the time and the time will depend on the size of your cutlet.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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