Chicken Saltimbocca and Ricotta Spinach Ravioli
in Sage Butter Sauce with Side Salad
"Saltimbocca" means "jumps in the mouth" in Italian, and with crispy beef bacon, sage, and fresh ravioli pasta, this dish does exactly that — one bite, and you're hooked!
Cals 919 · Prot 77 · Carbs 55 · Fat 41
Chef's choice
40 min
"Saltimbocca" means "jumps in the mouth" in Italian, and with crispy beef bacon, sage, and fresh ravioli pasta, this dish does exactly that — one bite, and you're hooked!
Cals 919 · Prot 77 · Carbs 55 · Fat 41
Chef's choice
Ingredients
Saltimbocca
Chicken breast
400 Grams
Fresh sage
15 Grams
Beef bacon
60 Grams
Plain flour
10*11*
20 Grams
Garlic onion powder
2 Grams
Butter
4*
10 Grams
Olive oil
1 Tbsp
Chicken stock cube
4*5*9*15*
1 Piece
Water
300 ML
Ricotta spinach ravioli
4*5*10*11*
250 Grams
Grated Parmesan
4*
30 Grams
Salad
Cherry tomatoes
150 Grams
Rocket
40 Grams
Balsamic vinegar glaze
14*
20 ML
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3844 / 919 |
| Fats (g) | 40.7 |
| of which saturated (g) | 20.7 |
| Carbohydrates (g) | 55 |
| of which sugars (g) | 16.1 |
| Fibers (g) | 2 |
| Proteins (g) | 77 |
| Salt (g) | 6.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep chicken
- Pick the sage, and slice the bacon in half.
- Butterfly the chicken by slicing it horizontally halfway, careful not to cut all the way through, then open it up like a book.
- Season with a pinch of salt and pepper, then layer the bacon and sage on top, overlapping them.
- Lay cling film over, and using a rolling pin or wooden spoon, gently bash until you have an even thickness, and the bacon and sage are sticking to the chicken.
2 Season
- On a large plate, mix the flour and garlic onion powder.
- Gently take each chicken breast and press into the seasoned flour. Sprinkle some extra flour on top.
- Reserve the remaining flour to make sauce.
3 Fry chicken
- Heat a large pan over a medium heat with a drizzle of olive oil.
- Add the chicken breasts (bacon side down), and fry for 3-4 min until browned.
- Gently turn over and fry for another 2-3 min or until the chicken is cooked through.
- Fry the remaining sage until lightly crispy.
- Transfer everything to a plate and reserve the pan.
Tip! Fry the chicken in batches so not to overcrowd the pan.
4 Make sauce
- Return the pan to a medium heat and melt the butter.
- Mix in the remaining flour and 0.5 chicken stock cube until a sandy paste forms.
- Mix in the measured water, bring to a boil, stirring occasionally, and cook the sauce for 1-2 min.
5 Add pasta
- Carefully add the ravioli to the sauce and stir to coat.
- Lower the heat, cover and cook for 4-5 min until the ravioli has softened.
- Sprinkle over with the grated parmesan, reserving some to garnish.
Tip! The sauce thickens after leaving to stand for 1-2 min. Add a splash of water if too thick!
6 Make salad
- Meanwhile, slice the cherry tomatoes in half.
- In a bowl, combine the rocket, cherry tomatoes, with a drizzle of olive oil and balsamic glaze.
- Serve the Chicken Saltimbocca and Ricotta Spinach Ravioli in the Sage Butter Sauce with Salad on the side.
- Garnish with remaining parmesan.
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