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Old 05-16-2011, 04:14 PM   #11
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Read this thread on Friday and had to make it on Saturday. I had a family pack of thighs from Sam's in the freezer. I thawed them, rubbed with my favorite spices and put them on the grill. While I was doing that, my wife was making pasta dough. Once the chicken cooled, we shredded it, and then mixed it in with some butter, Frank's and ranch dressing for the filling. (I also use this same mix for Buffalo Chicken Pizza) Once that all came together, I ran the pasta thru the machine and my wife filled and sealed the ravioli. (We're getting a ravioli form shortly) We put them in the freezer until we were ready to start cooking dinner. I got out my 14" SS saute pan and started the gorganzola cream sauce. I don't have the recipe committed to memory, but it was butter, milk, gorganzola, heavy cream, salt and I added Frank's to keep with the dish's theme. Just kept the heat at medium and kept whisking until all the gorganzola melted and the sauce thickened. Once it was done and the ravioli were done, we tossed the ravioli in the pan and let them cook for another few minutes. Put on some fresh shredded parmigian cheese and served. They were fantastic. Thanks to the OP for putting this up, the entire family agreed it was a keeper.
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Old 05-16-2011, 05:32 PM   #12
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70chevelle, Wow I'm impressed you did the ravioli from scratch! Thanks for the process on making the sauce too. When DH returns from his trip later this week, I'll make these for him. He's the buffalo afficionado in the house.
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Old 05-16-2011, 09:00 PM   #13
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I am totally making these!
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Old 05-16-2011, 10:00 PM   #14
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Quote:
Originally Posted by 70chevelle View Post
Read this thread on Friday and had to make it on Saturday. I had a family pack of thighs from Sam's in the freezer. I thawed them, rubbed with my favorite spices and put them on the grill. While I was doing that, my wife was making pasta dough. Once the chicken cooled, we shredded it, and then mixed it in with some butter, Frank's and ranch dressing for the filling. (I also use this same mix for Buffalo Chicken Pizza) Once that all came together, I ran the pasta thru the machine and my wife filled and sealed the ravioli. (We're getting a ravioli form shortly) We put them in the freezer until we were ready to start cooking dinner. I got out my 14" SS saute pan and started the gorganzola cream sauce. I don't have the recipe committed to memory, but it was butter, milk, gorganzola, heavy cream, salt and I added Frank's to keep with the dish's theme. Just kept the heat at medium and kept whisking until all the gorganzola melted and the sauce thickened. Once it was done and the ravioli were done, we tossed the ravioli in the pan and let them cook for another few minutes. Put on some fresh shredded parmigian cheese and served. They were fantastic. Thanks to the OP for putting this up, the entire family agreed it was a keeper.
Copied and pasted!!!!! Yum!
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