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NOMS | Almond & Pecan Crusted Chicken overtop Pumpkin Ravioli

Ohhhkay, I caved.
Pumpkin Spice Bandwagon -Let me make you awesome.

Pumpkin spice and ugg boots is not what makes fall special to me.  I don't particularly love the overload of commercialized fake pumpkin everything. I love the smell of the first crisp breezy day, I love riding around with the windows down and the sun shining through the changing leaves, I love a good hot toddy, structured coats, sultry perfumes, fireplaces, Halloween and Thanksgiving! Those are my favorite fall things.  But don't get it twisted. I still love pumpkin pie, pumpkin beer, pumpkin raviolis, and yes even a good pumpkin latte sometimes.  Though pumpkin spice is not my everything. 

I don't always love pumpkin everything, but when I do - it's freakin' awesome. When I walked into La Parmigiana out here in Southampton, and then spotted these gems -I knew in that moment what I'd be cooking.  La Parm has been a Hampton's staple since the 70's, known for their family owned and cooked Italian food. They also have a classic Italian bakery and deli attached. I spotted their specialty raviolis and knew it was going to be great! So I created this amazing fall comfort dish. I hope you enjoy it!

You Will Need :

{ serves 2-3 }

- chicken cutlets sliced thin
- almonds 
- honey roasted pecans
- brown sugar
- garlic powder
- onion powder
- sea salt
- cracked pepper
- 2 eggs
- canola oil
- minced onion
- minced garlic
- chopped plum tomatoes
- butter
- vegetable broth
- pure vanilla extract
- ground cinnamon
- ground nutmeg
- ground allspice
- asiago cheese
- fresh pumpkin raviolis
- heavy cream
- sweet peas

| GATHER the almonds, the pecans, brown sugar, salt, pepper, garlic and onion powder. |

| PROCESS all the ingredients together until they are completely processed fine. |

| CREATE "breadcrumbs" and the texture should be as shown above. |

| DIP the thinly sliced chicken in the beaten egg and then dip into the nut "breadcrumbs" |

| HEAT the oil in the pan and then place the chicken gently in. Cook a minute on each side or until each side is slightly golden on each side.  |

| SAUTÉ the onions in butter with garlic, then add the chopped tomato and reduce.  |

| POUR in the broth and continue to reduce more. |

| TURN down the heat as it bubbles and begins to form a thick sauce. |

| GATHER the brown sugar, vanilla, cinnamon, nutmeg, allspice, a touch of salt, pepper, onion and garlic powder and asiago cheese. |

| ADD the cream and keep the heat on medium. |

| STIR in the spices and a handful of cheese and continue to stir. |

| PUT up the water with salt and olive oil, then bring to a boil. Then strain the raviolis. |

| CAREFULLY place the raviolis into the sauce.  Add the sweet peas and simmer on low for a minute. |

| SLICE crusted chicken and plate it atop the ravioli and sauce.  Finish with the asiago cheese and a dash of paprika if you like. |


|   F O L L O W   M E   O N  :

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