Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

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Carrabba's Chicken Mezzaluna



Carrabba's Chicken Mezzaluna
Copycat Recipe

Serves 6-8

Dough
3 3/4 cups flour
1 1/2 teaspoons salt
3/4 cup water
4 eggs Sauce
1/2 cup butter
2 minced garlic cloves
2 1/2 cups half-and-half
1 1/2 cups grated Parmesan cheese
1/2 teaspoon pepper

5 ounces Prego Roasted Garlic and Herb Spaghetti Sauce (about 1/2 a can)
1/2 cup half-and-half
3 tablespoons Parmesan cheese


Filing
1 cup chopped cooked chicken (a little more finely chopped than the consistency of tuna)
3/4 cup spinach (if you wish)
3 tablespoons melted butter
3 tablespoons Parmesan cheese
1/4 cup ricotta cheese
1 teaspoon Italian spices
2 teaspoons garlic salt
1/2 teaspoon pepper
1/2 teaspoon onion powder


Dough:. Beat eggs and water together. Add 2 cups of flour and 1 1/2 teaspoons salt; beat well. Gradually stir in about 1 3/4 cups flour to make moderately stiff dough. Turn out on lightly floured surface and knead until smooth and elastic. Divide into 2 parts. Cover and let rest 10 minute Roll each part of dough out into 16x12 in rectangle. Cut into 2 inch squares.

Sauce: Make the Alfredo sauce, in a large skillet, melt butter. Saute chopped garlic over medium heat. Stir in 1 1/2 cups half and half. Cook over medium heat 3-4 minutes, stirring constantly. Add remaining half and half, Parmesan cheese, and pepper. Once made, add the spaghetti sauce and stir well. Then add the half and half and cheese. Stir until its a smooth sauce; should look pink-orange.

Filling: Combine chicken, spinach and melted butter. Stir in cheeses and spices. Place 1 tablespoon of filling on one 2 inches square of dough. Moisten edges of dough with water and top with second square; seal well with tines of fork. Repeat with remaining filling and dough. Set aside to dry. Cook ravioli in large pot of boiling water until they float on the surface. Rinse and drain.




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