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
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
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