Gluten Free Chicken & Kale Ravioli with Roasted Red Pepper Broth & Kale Chips

 

Gluten Free Chicken & Kale Ravioli with Roasted Red Pepper Broth & Kale Chips

Using our Gluten Free Chicken & Kale Ravioli, create this satisfying meal. SKU #44314
Course Dinner, Main Course
Cuisine Italian
Servings 4

Ingredients
  

Roasted Red Peppers:

  • 2 Red Bell Peppers, washed
  • 1 Tsp Olive Oil
  • Salt & Black Pepper to Taste

Roasted Red Pepper Broth:

  • 2 Roasted Red Bell Peppers
  • 1 Tbsp Olive Oil
  • 1 Tsp Garlic, fresh, minced
  • 2 Tbsp Onion, diced
  • 2 Tsp Tomato Paste
  • ½ Cup Vegetable Broth
  • 1 Tbsp Oregano leaves, fresh off the stem
  • 1 Tsp Lemon Juice, fresh squeezed
  • Salt & Pepper to taste
  • Grated Parmesan Cheese to taste

Kale Chips:

  • 1 Cup Baby Kale, fresh
  • ½ Tsp Extra Virgin Olive Oil
  • Salt & Pepper to taste

Gluten Free Chicken & Kale Ravioli:

  • 20 Pieces GF Chicken & Kale Ravioli - Item 44314

Instructions
 

Roasted Red Peppers:

  • Rub the bell peppers with 1 tsp. olive oil, salt and pepper
  • Place on a grill and char on all sides.
  • Place the peppers in a bowl and wrap with plastic wrap..
  • Allow peppers to steam for 10 minutes.
  • When cool enough to handle, peel the charred skin off the pepper and remove the seeds.

Roasted Red Pepper Broth:

  • In a small sauce pot, add the olive oil, garlic and onion.
  • Sauté over medium heat until the onions start to gain color.
  • Add the tomato paste and continue to cook.
  • After 2-3 minutes, deglaze the pan with the peeled, roasted peppers (approx. 2 Cups)and the vegetable broth.
  • Bring to a simmer and then turn off heat.
  • Add the fresh oregano leaves, lemon juice, salt and pepper
  • Carefully pour this into a blender and blend until smooth.
  • Serve ¼ Cup of sauce per serving (the extra makes a great soup or sauce for chicken).

Kale Chips:

  • Preheat oven to 225° F.
  • Toss the baby kale with the extra virgin olive oil, salt and pepper.
  • Arrange kale leaves in a single layer on a parchment paper lined baking sheet.
  • Place in the oven for 1 hour, or until the kale is crisp like a chip.

To Serve:

  • Cook Ravioli according to instructions on the package.
  • Warm the red pepper broth and ladle 2 oz. in the center of each of 4 plates.
  • Arrange 5 ravioli on each plate on top of the sauce.
  • Sprinkle with the kale chips and parmesan cheese.
Keyword Chicken, Gluten Free, Kale, Medium Hex, Ravioli
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