Chicken Ravioli with Red Pepper Alfredo Sauce


  • 2 tablespoons olive oil (or 2 tablespoons olive oil and garlic butter spread)
  • 8 ounces fresh mushrooms, cleaned and sliced
  • 2 ounces thinly sliced Prosciutto, chopped
  • 1 pound boneless, skinless chicken breasts or tenderloins, cut into cubes
  • 1/4 cup dry Italian seasoned breadcrumbs
  • 1/4 cup white wine
  • Freshly ground black pepper, to taste
  • 1 10-ounce package gyoza (pot sticker) wrappers
  • 1 egg, beaten
  • 1 16-ounce jar prepared Alfredo sauce
  • 1/2 cup jarred roasted red bell peppers, diced
  • Freshly grated Parmesan or Romano cheese, for garnish


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