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

6 pumpkin ravioli

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.

Quick Fix: Whole Wheat Sweet Potato Pancakes

I know I won't win any photo contests with the picture (I could definitely benefit from a photography and food styling class...lol) but I wanted to share this quick and easy recipe that can be used as a breakfast, lunch or dinner meal.  It's nutritious, filling and can be prepared in about 10 minutes.

Whole Wheat Sweet Potato Pancakes w/Apricot Butter

created with love by LBTurner

Pancakes:

1 cup Aunt Jemima whole wheat pancake & waffle mix

1 cup lowfat or 1% milk

1 large cooked sweet potato

1 egg, beaten

3 tablespoons vegetable oil

1 tablespoon chopped walnuts

1 teaspoon pumpkin pie spice

Apricot Butter:

1/4 cup softened butter

1/2 cup sugar-free apricot preserves

1 teaspoon fresh orange zest

1/2 teaspoon cinnamon

To make the pancakes: Mix all ingredients except 2 tablespoons of vegetable oil in a large mixing bowl.  Whisk ingredients until thoroughly blended but do not over mix as it could make the pancakes tough.   Add the remaining 2 tablespoons of vegetable oil to a skillet or griddle and heat to 375 degrees.  Once skillet is hot, pour pancake batter onto griddle--using approx. 1/4 cup mix for each pancake.  When the bottoms get brown and the pancakes start to bubble, turn them over on the other side.

To make the apricot butter: Mix all ingredients in a small mixing bowl and mix until thoroughly blended. 

To plate, add the warm pancakes to a plate or serving platter, adding a small amount of the apricot butter to each layer.  Garnish with a dollop of apricot butter, whole or chopped walnuts and orange slices.

This recipe makes approximately 6-8 medium pancakes.