Chicken and Artichoke Ravioli with Roasted Garlic Cream Sauce

Ingredients:

2 tablespoons olive oil


3 cloves garlic,

minced
 2/3 cup shredded asiago cheese


2/3 cup shredded mozzarella


 Artichoke hearts, drained and chopped
(you can put as much as you like)

200 grams cooked diced chicken


Salt & pepper to taste



1 egg, beaten

How to cook: 

In a skillet cook the garlic in the oil. Add the artichoke hearts and sauté until soft.Add chicken and season with salt and pepper.Set aside and let the mixture cool.

When they become cold, combine artichoke mixture, mozzarella, and asiago cheese in a food processor.Lay out 1/2 of the wonton skins and place the filling in center of each skin. Brush edges with beaten egg.Top with another wonton skin and crimp edges firmly with ravioli cutter.Drop gently into boiling water and cook until tender, like 5 minutes.

Ingredients of Roasted Garlic Cream Sauce:


8 cloves of roasted garlic,

1/2 tablespoons butter


1 cup heavy cream


1/3 cup grated parmesan cheese

How to cook the garlic sauce:

Melt butter in frypan and sauté the roasted garlic for 1 minute. Slowly add heavy cream and bring to a simmer. Stir in parmesan cheese and continue to mix.

Put ravioli on plate and top with sauce. Garnish with fresh parmesan cheese. Kali oreksi!

Fettuccine Alfredo

Ingredients:

500 grams dried fettuccine pasta

6 tablespoons unsalted butter

2 tablespoons of minced onion

2 garlic cloves, minced

1 cup heavy cream

1 cup finely grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

fresh parsley, for garnish

How to cook:

Bring a large pot of water to boil and cook the fettuccine in boiling salted water until al dente, like 8 minutes. Drain and reserve 1/4 cup of the pasta cooking liquid. You can actually reserve more than 1/4 cup of the pasta water in case you need to thin up the sauce later.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add 2 tablespoons of minced onion and minced garlic and saute until tender. Add 1 cup heavy cream and bring to a boil. Cook for a minute. Remove from the heat.

Add the pasta + 1/4 cup reserved pasta cooking liquid to the saucepan with the butter-cream sauce. Add the butter-cream mixture and half of the Parmesan cheese (1/2 cup) and toss to combine thoroughly – over medium heat. Stir the sauce constantly so that it doesn’t stick to the bottom of the pan. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately. Kali oreksi!

Chicken with Lemon Flavor

                                                      Chicken with Lemon Flavor
Ingredients:

4 chicken breast
Kosher salt
Black pepper
4 tablespoons of flour
4 tablespoons of butter
1 cup of dry white wine
3/4 cups of chicken broth
1 lemon
3/4 cup heavy cream
Chopped parsley

How to cook: 

Clean the chicken breasts. Cover the both sides with salt and pepper and then put it inside the flour. Melt the butter with half glass of olive oil in a pan. Cook the chicken until they are golden. After they are ready, put them on a plate. Now we are going to use the butter sauce that is left. Pour a cup of dry white wine and a cup of chicken broth inside the pan. Squize one lemon's juice inside. Cook this mixture for a few minutes, stirring continously and allow it to thicken. When it is reduced, pour the cream and let it heat up for a few minutes.  Throw some chopped parsley inside and mix. Your sauce is ready. Now you can put it over the top of your chicken. Kali oreksi.