The first time I tried the teriyaki-alfredo combo was at a place called Michael's Pasta in the Pan in Agawam, MA. My friend Steph had previously sung it's praises to me but I was skeptical. When I finally tried it I was mesmerized by the way the sharp salty teriyaki really cuts through the creamy alfredo. I knew I would have to make it at home some way or another! Instead of chicken teriyaki resting on a bed of creamy fettuccine alfredo, I decided to keep the teriyaki flavor trapped in ravioli. This way it's almost a suprise as you bite into your first one and the teriyaki flavor comes exploding out.
Whip up a fresh batch of this stuff.
Instant teriyaki sauce. Just add soy.
Yum. Ive actually bever made teriyaki sauce before and it came out great! Very easy and way better than from a jar. I broiled these so they would get that sticky burnt sugar taste/texture to them that makes teriyaki so great.
Just a little bit of filling in each.
They look like little sombreros of deliciousness.
Quick dip in the hot tub.
Then right into the sauce. It's a simple alfredo with some chopped spinach.
These came out awesome. Really really awesome.
Creamy sauce, perfect homemade pasta, sharp salty chicken.
2 Tablespoons grated ginger
2 Tablespoons grated garlic
2 Tablespoons sesame seeds
1 Tablespoon sriracha
¼ cup brown sugar
2 Tablespoons Rice Vinegar
About 1 cup of soy sauce
Mix this all together and pour over 1 1/2 pounds of chicken tenders. Allow to marinate for a few hours. Place the chicken onto a baking sheet and broil about 5 minutes a side until lightly browned and cooked through. Meanwhile, bring the extra marinade to a rapid boil and boil for at least 10 minutes to kill any raw chicken bacteria. Lightly simmer this until it is reduced into a syrup. Shred up your chicken in a large bowl and taste for seasoning. Add some of your teriyaki syrup if it needs more flavor. The teriyaki flavor needs to be really strong so the flavors cut through the pasta and creamy sauce, but you also don't want the mixture too wet or it will seep through the pasta while it is resting. We used about half of the syrup.
¼ cup butter
2 cloves garlic (grated)
¼ cup flour
2 cups light cream
4 cups whole milk
1 cup pecorino romano
a handful of chopped spinach
Melt the butter then add the garlic. Cook about a minute. Now add the flour and whisk. Cook about 2 minutes until the color darkens slightly. Add the milk and cream and whisk. Bring to a simmer whisking the whole time. You will see the sauce slightly thicken as it comes to a simmer. Remove from heat and allow to cool a bit. Add in the cheese and spinach.
1 and a half of this pasta recipe should be about enough for that amount of filling. You might have a little extra sauce though. We ended up with around 65 ravioli and it was the perfect amount for 6 people (with a salad) Boil the pasta until it is cooked and toss with the sauce immediately. Serve with a salad, some wine, and good company.