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  :


  1. Great Post! Follow each other on GFC, Google+ and Bloglovin? If yes, follow me and i follow back as soon as i see it. Let me know with a comment on my Blog

    Keep in Touch xx Rabea from germany

  2. Yummy!!! It looks delicious! Thanks for sharing))

  3. delicious!

  4. Looks yummy!

    Check out my new post Here!!!

  5. u did such a good job with the presentation
    a lot of ingredients, but i ma sure result would be amazing
    keep in touch


Post a Comment