Low Calorie, Garlic Mushroom Chicken, Super Stuffed Ravioli

January 28, 2013

I saw a commercial on TV today for a local chain restaurant who is bragging about their new Mac-N-Cheese meals. Guess who was craving cheese after that... Yup! This girl right here. So hubs and I sat and brainstormed up a low calorie, very cheesy, super stuffed ravioli.  These are cheesy, chickenie, mushroomie bundles of yummy, and because they're made with wonton wrappers they are low calorie as well.


Low Calorie, Garlic Mushroom Chicken, Super Stuffed Ravioli


54 Wonton wrapper
1/8 cup fat free ricotta cheese
1/8 cup Bertolli Light Alfredo
1/2 cup Reduced Fat 4 cheese Italian blend
1/2 cup (5 oz) boneless skinless chicken breast
1 small onion
5 garlic cloves (or less if you want... we really LOVE garlic)
1 cup diced mushrooms
A pasta sauce of your choice

Cut your chicken into small chunks and cook in a frying pan sprayed with Pam until browned. Remove from heat and transfer your chicken to a bowl.
In a food processor chop up your onion & garlic. Spray your frying pan again & sautee your onion garlic mix until they are browned & lose some of their bite.
In the same food processor chop your chicken real small so they fit into your ravioli. Add your mushrooms to the food processor and pulse to mix in your mushrooms and chop them down a little smaller.
In a large bowl place your chicken/mushroom and your onion/garlic combos and mix well to combine. Add your Italian cheese and mix well.  Add in your ricotta cheese and your alfredo sauce and mix well to combine.
Have a small bowl of water at the ready. Place 6 wonton wrappers on a cutting board; top each with 1 teaspoon of your chicken mixture. Dip your finger in the water and moisten the edges of your wonton & top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers and chicken mixture.
Place a large pot of salted water on the stove and bring to a boil. One at a time gently, and carefully, place your ravioli into the water until you have a enough boiling so they have room to move without overcrowding the pan. When the ravioli floats to the top it's time to remove it. For this, have another baking pan aside with enough warm sauce of your choice to cover the bottom of the pan. Place your cooked ravioli into this sauce to keep them from sticking together. When all of your ravioli is done and in the sauce spoon the sauce over the top to coat, and enjoy!!


27 ravioli made
55 calories PER ravioli. The calorie amount of your meal will depend on what sauce you use, how much, and how many of these super yummy ravioli you eat.