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This pasta recipe was inspired by one of my husband’s signature dishes. Although I do most of the cooking in my home, my husband has a few recipes that are considered his specialties. He makes an amazing prime rib roast, awesome lobster sauce, the best Portuguese kale soup ever, and a fantastic spicy penne pasta and shrimp dish.
My ravioli recipe is a variation of his pasta dish. The sauce in both is made of jarred Alfredo sauce, which is then flavored with Jamaican jerk seasoning. This ingredient is what adds the “wow” factor. It is very spicy, so a little bit goes a long way. But don’t change the channel…I mean turn the dial…I mean click the mouse if you are not a big fan of spice! The amount used is enough to give the dish some heat without setting fire to your mouth. You can adjust the quantity slightly to suit your tolerance to heat. Even if you don’t like spicy food, use just a little as it does so much to add a delicious flavor profile to the pasta.
I use the jerk seasoning in the below picture. Hopefully, you can find it or something similar where you are. It is a paste. And if you are wondering why there is a date scribbled on the jar, you are about to find out one of my little secrets. I am a bit particular with expiration dates and shelf life. It is a rule in my kitchen to write the date of when a product is opened on the container if it needs to be refrigerated. In doing so, I will always know how “fresh” it is. Don’t you hate it when you open something such as egg substitute and wonder if it was opened 3 days ago or 3 weeks ago?
If you are looking for an easy, quick meal for the family, try this one. It is even good enough to serve to company. Using store bought Alfredo sauce makes it a breeze, and no one will know or care that it is not entire made from scratch!
Ravioli with Chicken and Jerk Alfredo Sauce:
2 tsp. olive oil
1 1/4 cup chopped onion
2 rounded tsp. minced garlic
1 (20 oz.) package fresh cheese ravioli (I prefer the standard, not mini ravioli)
3 1/2 cup diced plum tomatoes
2 (16 oz.) jars classic Alfredo sauce
1/2 tsp. salt
1/2 tsp. black pepper
2 tsp. Jamaican jerk seasoning (comes in a jar)
3/4 lb. boneless chicken breast, diced to 1/2-inch cubes
1 tbsp. parsley for garnishing (optional)
Bring a large stock pot of water to a boil while prepping ingredients for the sauce. This will be used to cook the ravioli.
Preheat the oil in a large skillet on medium heat. Add onion and garlic, stirring frequently for about 4 minutes. Do not allow to brown. Add tomatoes, Alfredo sauce, salt, pepper, and jerk seasoning. Cook until sauce bubbles, stirring occasionally. Stir in chicken. When the sauce bubbles, reduce heat slightly and cover loosely. Cook for 6 to 7 minutes or until the chicken pieces are no longer pink in the center.
While the chicken cooks, drop the ravioli into boiling water and cook according to package directions. The one I use cooks in about 4 minutes.
When the sauce is done, remove from heat. Drain ravioli well and stir into sauce. Plate and garnish with parsley (optional). Makes 4 to 5 servings.