register to get more

Print Create PDF Email

Recipes

Baked Ravioli Rip and Dips

User Rating: 
  (0 Reviews) | Sign In or Register to Review

There’s a delicious surprise waiting inside this unique ravioli dish. Roasted chicken breast strips are tossed with Alfredo sauce, applewood-smoked bacon, fresh spinach, and lots of mozzarella and Parmesan cheese and then stuffed into house-made fresh-baked ravioli. Accompanied by a side of basil marinara sauce for dipping.

Ingredient Quantity Method

Bonici® 12" x 16" Sheeted Dough (#25360-269)

 1 each 
Cover the dough completely and slack in the refrigerator between 32° and 36°F prior to use.

Bonici® Fully Cooked Roasted Chicken Breast Strips (#15446-269)

 8 oz 
Cover the roasted chicken breast strips completely and slack in the refrigerator between 32° and 36°F prior to use.

Tyson® Fully Cooked Applewood Smoked Bacon (#209200-928)

 14 each 
Dice the bacon and the thawed chicken. Combine the bacon and chicken, cover completely, and hold refrigerated at or below 40°F.
Chicken Ravioli Filling  
Alfredo sauce thick commercially prepared 13 oz 
Mozzarella cheese shredded 5 oz 
Spinach leaves fresh sliced 1-1/2 oz 
Garlic fresh minced 1/2 oz 
Crushed red pepper flakes 1/2 tbsp 
Black pepper coarse ground 1/8 tsp 
Combine the Alfredo sauce, mozzarella cheese, spinach, garlic, crushed red pepper, and black pepper in a bowl with the diced bacon and chicken blend and mix thoroughly; cover the filling completely and hold refrigerated at or below 40°F.
Flour as needed 
To assemble the ravioli rip and dips: On a lightly floured work surface, cut one 12" x 16" sheeted dough into six approximately 8" x 4" pieces; roll each into a thin 12" x 6" rectangle.
Egg Wash  
Egg and water whisked as needed 
Brush dough lightly with the egg wash and dock the dough to prevent blistering and bubbling.

Arrange five 1-ounce scoops of chicken ravioli filling in a row approximately 1½"" apart evenly on the bottom half of each 12""x 6"" rectangle.

Fold the top side of the dough over the filling and seal the edges around each filling, forming a ravioli. Lightly score the dough between each ravioli filling, forming 5 connected pieces or 1 sheet of ravioli. Using a knife or a pizza wheel, trim excess dough from the sealed edges. Using a spatula, transfer to a parchment-lined sheet pan. Brush each ravioli sheet lightly with the egg wash and slit to vent. Cover and hold refrigerated at or below 40°F until ready to bake.

To assemble a single serving: Place 1 ravioli sheet on a parchment-lined sheet pan. Bake in a 325°F preheated convection oven for 10 to 12 minutes or until golden brown.
Basil marinara sauce commercially prepared held hot 12 oz 
Arrange the baked ravioli sheet on a plate. Serve with 2 ounces of marinara sauce portioned in an individual container.

Chef’s note: The ravioli may be prepared up to 3 hours in advance before baking.

Nutrition Facts

  • Serving Size: (317g)
  • Servings Per Container:
  • Amount Per Serving
  • Calories 590            Calories from Fat 200

% Daily Value*

  • 34% Total Fat 22g
    • 50% Saturated Fat 10g
    • Trans Fat 0g
  • 28 %Cholesterol 85 mg
  • 71 %Sodium 1700 mg
  • 21 %Total Carbohydrate 62
  • Vitamin C 15 %Vitamin A 25 % Iron 25 %Calcium 20 %

* Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.