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Tuesday, May 29, 2012

Chef Contest-Nanas Chicken Ravioli Filling (M.J. Vitelli)

Welcome to the first every CEK's 2012 Home Grown Chef Contest! 

A few months ago, I challenged my readers to submit their favorite recipes and what a great response I had!  It is up to each recipe contributor to engage their friends/family/etc to view their recipe on this blog post and the 5 most popular recipes (determined by the number of page views it receives) will be added to a poll for everyone to vote on.  (For complete rules of the contest click HERE.) Good luck!

Recipe Contributor: 
M. J. Vitelli from Pittsburgh, PA (Steeler City)

I am a Mom of two and a Grammy to 5 and love letting them help me in the kitchen and I created a  blog called I Like to Bake and Cook . I have been blogging since May 2011 and I love it. It has become my top job and even though there is not any pay involved I get plenty of perks from sharing my family recipes. Lots of rave reviews and thanks from those who love to bake and cook and newbies too!

Nana never made meat ravioli or cheese it was always chicken ravioli.   I'm thinking chicken and potatoes were used a lot in meal preparation.  I lot of meatless meals...Mom used to tell me they ate a lot of potatoes.  Nana came from a family of ten and Mom from a family of seven.  I think potatoes were also reasonable in price so beef was a rarity.  Maybe that's a good thing.   Nana lived to 93 and Mom's oldest sister is 96 and her youngest brother is 80 and Mom is 88 going on 89 come October.  I better get to my recipe and stop with the chat.  Here it is:

Nana's Chicken Ravioli Filling
1 1/2 lb. cooked chicken( I used chicken breasts)  I boiled them with a bit of salt and let them cool
1/2 cup seasoned or unseasoned bread crumbs
1/2 cup grated cheese (of course I use Pecorino Romano)
1/4 cup chopped spinach cooked
1 egg beaten
1 Tablespoon water if needed to hold together

Nana would put all chicken in her meat grinder and it was very fine and then she would add bread crumbs, beaten egg, cooked spinach and of course that really good Pecorino Romano cheese.

Dough Recipe 
2 eggs
2 cups flour
bit of water
pinch of salt

Mix eggs  with flour and salt, add a bit of water if needed..Knead until dough form a ball..

From my kitchen to yours,

M. J.


  1. Never seen a chicken filling before. Very interesting!

  2. Thank you! Please vote 4 me :)..

  3. This really sounds good. I will vote for you!

  4. Delicious change from traditional beef, pork and veal or cheese filling. Now a favorite of mine too!

  5. Thank you for commenting. I love to hear from people who like to bake and cook and all those who love <3 to eat!!!! Have a great evening!

  6. I missed this contest! So happy I found it carrie! Nettie

  7. DiGiorno made a chicken & Prosciutto Tortellini that I loved before I quit eating meat. I have some homemade chicken seitan and I'm going to add sun dried tomatoes from my garden, can't wait to make this. Thanks


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