Chicken and Mushroom Ravioli (Printer-Friendly)
Delicate pasta parcels filled with chicken and mushrooms in bright tomato sauce
# What You'll Need:
→ Pasta Dough
01 - 2 cups all-purpose flour, plus extra for dusting
02 - 3 large eggs
03 - 1/2 tsp salt
→ Ravioli Filling
04 - 1 tbsp olive oil
05 - 1 small onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 cup cremini or button mushrooms, finely chopped
08 - 1 cup cooked chicken breast, finely shredded
09 - 1/4 cup grated Parmesan cheese
10 - 2 tbsp fresh parsley, finely chopped
11 - 1/4 tsp ground black pepper
12 - Salt, to taste
→ Tomato Sauce
13 - 2 tbsp olive oil
14 - 2 garlic cloves, thinly sliced
15 - 1 can (14 oz) crushed tomatoes
16 - 1/2 tsp sugar
17 - 1/2 tsp salt
18 - 1/4 tsp freshly ground black pepper
19 - 1/4 tsp dried oregano
20 - 1/4 cup fresh basil leaves, torn
→ To Serve
21 - Grated Parmesan cheese
22 - Fresh basil leaves
# How to Make It:
01 - Mound the flour on a clean work surface and create a deep well in the center. Crack eggs into the well and add salt. Using a fork, gradually incorporate flour into eggs until mixture thickens. Knead by hand for 8–10 minutes until dough becomes smooth and elastic. Wrap tightly in plastic and let rest at room temperature for 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté chopped onion for 3 minutes until translucent. Add minced garlic and chopped mushrooms; cook 5 minutes until mushrooms release moisture and turn golden. Remove from heat. Fold in shredded chicken, grated Parmesan, chopped parsley, black pepper, and salt to taste. Allow filling to cool completely.
03 - Cut rested dough in half. Working with one piece at a time, roll dough into thin sheets approximately 1/16 inch thick using a pasta machine or rolling pin. Keep remaining dough covered to prevent drying.
04 - Place rounded teaspoon-sized mounds of filling 1 inch apart on one pasta sheet. Lightly brush edges and spaces between mounds with water. Carefully place second sheet over filling. Press firmly around each mound to seal. Cut into individual squares using a knife or ravioli cutter. Crimp edges with a fork tines to ensure tight seal.
05 - Heat olive oil in a saucepan over medium heat. Add sliced garlic and sauté 1 minute until fragrant but not browned. Pour in crushed tomatoes and stir in sugar, salt, black pepper, and oregano. Reduce heat to low and simmer uncovered for 15–20 minutes until slightly thickened. Remove from heat and fold in torn fresh basil.
06 - Bring a large pot of salted water to a rolling boil. Gently lower ravioli into water, working in batches if necessary. Cook 3–4 minutes until ravioli float to the surface. Remove carefully with a slotted spoon, allowing excess water to drain.
07 - Transfer cooked ravioli to serving plates. Spoon warm tomato sauce generously over pasta. Garnish with additional grated Parmesan and fresh basil leaves. Serve immediately.
# Expert Advice:
01 -
- The combination of savory chicken filling and bright tomato sauce feels like something from a tiny Italian trattoria
- Making pasta from scratch is easier than you think, and the texture difference is worth every minute
02 -
- The dough must rest for the full 30 minutes or it will keep springing back when you try to roll it thin
- Overfilling the ravioli is the most common mistake, keep filling portions small to ensure proper sealing
03 -
- Use a pasta machine if you can, as it produces consistently thin sheets that are much easier to work with
- Salt your pasta water generously, it should taste like the ocean for properly seasoned pasta