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Creamy Chicken Ravioli

Creamy Chicken Ravioli
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This homemade creamy chicken ravioli recipe features tender shredded chicken wrapped in delicate fresh pasta pockets, smothered in a smooth, rich cream sauce. Combining the comforting flavors of Italian cuisine with the satisfaction of cooking from scratch, this dish is perfect for any occasion and easily customizable to your preferences.

Ingredients

Scale

Pasta Dough

  • 2 cups all-purpose flour
  • 2 large eggs (room temperature)
  • Pinch of salt

Filling

  • 1 cup cooked chicken breast, shredded or finely chopped
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 2 tablespoons fresh herbs (parsley or basil), finely chopped
  • Salt and pepper to taste

Cream Sauce

  • 3 tablespoons butter
  • 1 clove garlic, minced
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh herbs (parsley or basil) for garnish

Instructions

  1. Prepare the Dough: Combine the all-purpose flour and a pinch of salt in a large bowl or on a clean surface. Make a well in the center and add the eggs. Knead the mixture until a smooth and elastic dough forms. Wrap the dough in plastic wrap and let it rest for about 30 minutes to become easier to roll out.
  2. Make the Filling: In a mixing bowl, combine the shredded chicken, ricotta cheese, grated Parmesan, minced garlic, finely chopped fresh herbs, salt, and pepper. Mix thoroughly until the filling is creamy and well incorporated.
  3. Roll Out the Pasta: Using a rolling pin or pasta machine, roll the rested dough into thin sheets approximately 1/16 inch thick. Dust the sheets with flour to prevent sticking.
  4. Assemble the Ravioli: Place small spoonfuls of filling evenly spaced on one pasta sheet. Brush water around each filling mound to act as glue, then gently place another sheet over the top. Press firmly around each filling spot to seal and cut into individual ravioli squares using a knife or ravioli cutter.
  5. Cook the Ravioli: Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 3–4 minutes or until they float to the surface. Carefully drain the cooked ravioli.
  6. Prepare the Cream Sauce: In a skillet over medium heat, melt butter. Add minced garlic and cook until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and season with salt and pepper. Cook until the sauce thickens slightly.
  7. Combine and Serve: Gently toss the cooked ravioli in the cream sauce until all are well coated. Garnish with freshly chopped herbs and extra Parmesan cheese. Serve immediately.

Notes

  • Use room temperature eggs to help the dough come together more easily and to achieve a smoother texture.
  • Don’t overfill ravioli to prevent bursting during cooking and to ensure a tight seal.
  • Chill the dough before rolling to make it less sticky and easier to work with.
  • Simmer the cream sauce gently to prevent curdling and to melt the cheese smoothly.
  • Add fresh herbs like parsley or basil just before serving to brighten the flavor.

Nutrition

Keywords: creamy chicken ravioli, homemade ravioli, Italian comfort food, chicken pasta, creamy sauce

Find it online: https://marybaking.com/creamy-chicken-ravioli/