Real Weddings: Aoifa and Dee’s enchanting forest wedding in West Cork
Real Weddings: Aoifa and Dee’s enchanting forest wedding in West Cork

Shayna Sappington

Laura O’Grady: A week in my wardrobe
Laura O’Grady: A week in my wardrobe

Sarah Finnan

This Stoneybatter home has warmth, comfort and greenery at every turn
This Stoneybatter home has warmth, comfort and greenery at every turn

Amanda Kavanagh

This waterfront property along the Wild Atlantic Way is on the market for €895,000
This waterfront property along the Wild Atlantic Way is on the market for €895,000

Sarah Finnan

The team IMAGE culinary bucket list
The team IMAGE culinary bucket list

Sarah Gill

These three products are must-haves for youthful and vibrant skin
These three products are must-haves for youthful and vibrant skin

Edaein OConnell

What to bake this weekend: The ultimate millionaire’s shortbread recipe
What to bake this weekend: The ultimate millionaire’s shortbread recipe

Meg Walker

Three workout mistakes women make when they hit the menopause
Three workout mistakes women make when they hit the menopause

Helen Seymour

Merch from Irish artists to shop now and show your support
Merch from Irish artists to shop now and show your support

Sarah Gill

Irish Design Spotlight: MNW Design
Irish Design Spotlight: MNW Design

Sarah Finnan

Image / Editorial

Today’s Comfort Dish: Chicken Alfredo Ravioli Bake


By Meg Walker
23rd Oct 2017
Today’s Comfort Dish: Chicken Alfredo Ravioli Bake

Some cooks plan recipes, research them, test them over and over again until they achieve perfection. Then there are cooks like me who think, “This looks good, this looks good, ohhh this is yummy,” and put it all together in a pan, top it with cheese, and bake. That is how most of my recipes are born.

Chicken is good. Alfredo sauce is good. Cheese ravioli is good. All together they make an amazing, creamy, cheesy, delicious meal. It takes mere minutes to assemble and a few more minutes in the oven, so it’s a busy family’s dream dinner.

Serves 4 to 6

Ingredients
450g boneless, skinless chicken, diced
garlic salt
black pepper
450g frozen cheese ravioli
2 jars Alfredo sauce (about 400g each)
1 cup shredded mozzarella cheese

Method
Preheat your oven to 180ºC. Brown the diced chicken in a skillet and sprinkle it with pepper and garlic salt. Sauté the chicken until it is cooked all the way through, then set it aside.

Bring a pot of salted water to a boil. Cook the ravioli according to the package instructions and drain.

Mix the ravioli, chicken, Alfredo sauce, and mozzarella together. Place the mixture in a 22x33cm baking dish. Bake for about 15 minutes, until the top is slightly browned. Serve with salad or garlic bread.

Tip: If your family doesn’t revolt at the sight of green in a dish, add peas or spinach for a pop of colour and flavour.

QUICK!
If you brown the chicken in a 30cm cast-iron skillet, you can bake the whole dish in the same skillet and save yourself some clean-up.

Extracted from Halfway Homemade: Meals in a Jiffy by Parrish Ritchie (WW Norton, approx €22.50).