Tuesday, April 13, 2010

Pumpkin Ravioli w/Roasted Chicken in Matcha Cream Sauce

Last week I blogged about my foray into the world of Matcha green tea. I made an awesome Matcha green tea latte and promised I'd try to use this prized ingredient in a food recipe soon. The day (and the dish) has come.  I'm going to add this one to the "Quick Fix" category because the ravioli was store-bought and I cooked the chicken breast yesterday and the total prep time was under 20 minutes.

Pumpkin Ravioli w/Roasted Chicken in Matcha Cream Sauce
created with love by LBTurner

2 cups water
dash sea salt
1 5-6 oz. cooked chicken breast, sliced
1 tablespoon butter
1 teaspoon minced garlic
2 tablespoons white wine
1 teaspoon powdered Matcha green tea 
1 teaspoon potato starch
1/2 teaspoon garlic powder
1/4 teaspoon pumpkin pie spice
1 1/2 cups milk
2 tablespoons diced tomatoes 
2 tablespoons fresh basil, chopped
Sprinkle sea salt & black pepper
Sprinkle whole grated nutmeg

1. Add the 2 cups of water and a dash of sea salt to a medium saucepan and bring to a gentle boil. Add the ravioli and boil for 6-8 minutes.  Remove from water to drain excess water and set aside.

2. In a large skillet, melt the butter over medium heat.  Add the butter and the minced garlic and saute until slightly browned.  Once the garlic has browned, add the 2 tablespoons of white wine, stir and simmer for about 5 minutes.

3. In a medium mixing bowl, add the Matcha green tea, potato starch, garlic powder and pumpkin pie spice. Mix thoroughly.  
4. Heat the 1 1/2 cups of milk in a microwave or on top of the stove.  Slowly whisk all of the warmed milk into the green tea mixture--careful to dissolve all of the powders and any lumps.

5.  Slowly incorporate the green tea/milk mixture into the skillet with the sauteed garlic--whisking occasionally to prevent lumping.  Add 1 tablespoon of fresh basil and let simmer for 5 minutes.  

6. Add the sliced chicken breast and ravioli and stir gently.  Let simmer on low-medium heat for 8-10 minutes.  Garnish with the 2 tablespoons of diced tomatoes for added color and texture, 1 tablespoon fresh basil and a sprinkle of salt, pepper and grated nutmeg.

Notes: This recipe makes two servings. I used 2% milk and the potato starch as a thickener because I didn't have any heavy cream and it worked perfectly.  If you use heavy cream, you can use the same quantity as the 2% milk but omit the potato starch.  You may add any type of meat you desire (chicken, fish, shrimp, etc.) or leave it out altogether.  You may substitute the pumpkin ravioli for any type of pasta and the sea salt for table salt.

This dish pairs well with any semi-dry wine.  I chose a glass of chilled Frontera Chardonnay--a crisp, white semi-dry wine.


  1. It looks very delicious and I'm sure it taste delicious also. This is a brand new recipe for the world to try. Congratulation.

  2. Hi Frederick, thanks for the compliments! It really was delicious. I had to remind myself of my "mindful eating" post to keep from eating too much. Also, I'm super excited because green tea is so good for you. I'm really pleased with the way this dish turned out and I can't wait to experiment more with the Matcha green tea.

  3. Hi L.B., this looks wonderful. Matcha cream sauce? Yum!
    I love the new look of your blog by the way...

  4. I must say, you come up with the most interesting recipes! I mean matcha cream sauce?! Brilliant! And that picture is just gorgeous :) I have a tin of matcha I use for baking mostly. I'll try it for savoury dishes now - thanks for the inspiration!

  5. what an innovative recipe! eye pleasing colour and presentation.

  6. @Stella, thanks! I love anything in cream sauce although I try not to over-indulge...the pumpkin ravioli was a bit on the sweet side and I thought the combination of flavors would be interesting. It worked and I'm really pleased with the dish. Delish!

    Thanks on the blog compliment. It's the same design I started out with--just have a bit more content now. :>)

  7. @Denise, lol...thanks. Most days I feel like a mad scientist methodically working my way around the kitchen (minus the beakers and test tubes). I love to experiment with different flavors, spices, etc. You should have seen dh's face when he saw what I was making. He look at me with an expression I interpreted as "are you really going to put THAT in there?" but he said, "you really like green tea, huh?" LOL. I couldn't even get him to taste it. His loss, though, because the dish was AMAZING!

    I'm glad I could inspire you to try the green tea is savory dishes. What baked goodies have you created with the tea? I'd love to see some of your recipes. :>)

    Thanks for the compliment on the picture--it means a lot because I'm seriously challenged in the photography area :>).

  8. @Uma, thanks! My instincts paid off in this case as I thought the tea would make the perfect flavor addition to the sauce--and it did. The tea added the beautiful shade of green (one of my favorite colors). Yep, my tummy and heart chakra danced with unabashed joy :>).

  9. Oh! I had pumpkin ravioli once in an Italian restaurant and absolutely love it...but never thought in making my own...you just inspired me to do it :-)

  10. @Juliana, thanks, I'm inspired as well. I've never made homemade pasta before but it's something I've always wanted to do. Thinking of treating myself to a pasta machine for my bday so I can have fresh pasta whenever I want.

    @Simply Life, THANKS! It was amazing. I will definitely make this recipe again--maybe I'll try a different type of pasta and use fish instead of the chicken next time.

    @Greg, LOL...those are exactly the words I should have used to describe this dish. Whew--good stuff! :>)

  11. Wow!! inspiring...must try it out...

  12. Excellent recipe! I love the idea of matcha cream sauce! Thank you so much for sending it in for the 5 Star Makeover!

  13. @Turmericnspice, please let me know if you decide to try the recipe. Would love to hear your feedback! :>)

    @5 Star Foodie, thanks! I love this dish and I can't wait to make it again. I wandered onto your blog and saw your posting for the 5 Star Makeover--a day or so after I made the dish. Guess my timing was pretty good, huh? :>). Thanks for stopping by!

  14. Super nice recipe! It has to be as original as original is...Pumpkin Spice? Matcha Green Tea? Definitely sounds good and I am going to try it.
    As always, Best to you and your family!

  15. @Thom, thanks! I love pasta and matacha and thought it would be fun to combine the two. If you try my recipe, I'd love to get your feedback. Thanks again and I hope you and your family are well and enjoying the beautiful summer weather. :>)

  16. I've been looking forward to coming over to read your post. Wow does this sound good! It's going on my list to try. Thanks for participating in the YBR and Happy New Year.

  17. @Spicie Foodie, THANKS for stopping by! I hope you get a chance to try the recipe. Let me know how you like it. Happy New Year to you too! :>)


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