Chicken Ravioli: A Comforting and Flavorful Homemade Pasta Dish
Homemade Chicken Ravioli is the perfect dish for pasta lovers who enjoy a balance of rich, creamy, and savory flavors. The combination of homemade pasta and a deliciously seasoned chicken filling makes this dish truly special.
If you love rich, hearty, and satisfying pasta dishes, then Chicken Ravioli is a must-try! These tender pasta pockets are filled with a savory blend of chicken, ricotta cheese, and herbs, making them a delicious homemade meal that’s both elegant and comforting.
Whether served with a creamy Alfredo sauce, a tangy marinara, or a simple butter and garlic drizzle, this dish is sure to impress.
Why You’ll Love Chicken Ravioli
🍝 Rich & Flavorful – The savory chicken filling combined with creamy cheese creates an irresistible taste.
🥚 Homemade & Fresh – Fresh pasta dough makes the ravioli extra tender and delicious.
🔥 Customizable – Choose from different sauces like Alfredo, marinara, or brown butter sage.
⏳ Make-Ahead Friendly – The filling and dough can be prepped in advance for easy assembly.
🍽 Perfect for Any Occasion – Whether it’s a weeknight dinner or a special gathering, chicken ravioli is always a hit!
Ingredients for Chicken Ravioli
For the Pasta Dough:
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2-3 tablespoons water (if needed)
For the Chicken Filling:
- 1 cup cooked chicken (shredded or finely chopped)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg yolk
For the Sauce (Choose One):
Creamy Alfredo Sauce:
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Classic Marinara Sauce:
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make Chicken Ravioli
Step 1: Make the Pasta Dough
- On a clean surface, create a mound of flour with a well in the center.
- Crack the eggs into the well, add salt and olive oil, and slowly mix with a fork.
- Gradually incorporate the flour until a dough forms. Knead for 8-10 minutes, until smooth.
- Wrap in plastic wrap and let it rest for 30 minutes.
Step 2: Prepare the Chicken Filling
- In a bowl, mix shredded chicken, ricotta, Parmesan, garlic powder, Italian seasoning, salt, and black pepper.
- Stir in egg yolk to bind the mixture. Set aside.
Step 3: Roll Out the Pasta Dough
- Divide the dough into two equal portions.
- Roll each portion into a thin sheet (about 1/8-inch thick).
- Use a ravioli cutter or small round cutter to create evenly spaced circles or squares on one sheet.
Step 4: Fill and Seal the Ravioli
- Place 1 teaspoon of chicken filling in the center of each pasta round.
- Lightly brush the edges with water to help seal the ravioli.
- Place another sheet of pasta on top, press around the filling, and seal tightly.
- Cut into individual ravioli using a cutter or knife.
Step 5: Cook the Ravioli
- Bring a large pot of salted water to a boil.
- Drop in the ravioli and cook for 2-3 minutes, until they float to the top.
- Drain and toss with your favorite sauce.
Step 6: Make the Sauce & Serve
For Alfredo Sauce:
- Melt butter in a pan over medium heat.
- Stir in heavy cream, Parmesan, garlic powder, salt, and pepper.
- Simmer for 2 minutes, then toss with cooked ravioli.
For Marinara Sauce:
- Heat olive oil in a pan and sauté onions and garlic until soft.
- Add crushed tomatoes, basil, salt, and pepper.
- Simmer for 10 minutes, then pour over the ravioli.
Tips for the Best Chicken Ravioli
🍝 Roll the Dough Thin – A thinner dough makes the ravioli more delicate and tender.
🥚 Seal the Ravioli Properly – Press around the edges to prevent them from opening in water.
🔥 Don’t Overcook – Fresh ravioli cooks quickly—remove as soon as they float!
🧀 Experiment with Cheese – Swap ricotta for cream cheese or mascarpone for a different flavor.
🌿 Try Different Sauces – A pesto or brown butter sage sauce also pairs beautifully with chicken ravioli.
How to Store & Freeze Chicken Ravioli
🧊 Refrigerate: Place uncooked ravioli on a floured baking sheet and cover. Use within 2 days.
❄️ Freeze: Arrange ravioli in a single layer on a tray, freeze for 1 hour, then transfer to a freezer bag. Cooks directly from frozen in 3-4 minutes.
🔥 Reheat Leftovers: If cooked, warm in a skillet with butter or extra sauce for best texture.
How to Serve Chicken Ravioli
🥖 With Garlic Bread – Serve with a side of crusty garlic bread to soak up the sauce.
🥗 With a Fresh Salad – A light arugula or Caesar salad balances the richness of the ravioli.
🍷 With Wine – Pair with a crisp white wine like Chardonnay or Pinot Grigio.
🧀 With Extra Parmesan – Sprinkle freshly grated Parmesan before serving for an extra flavor boost.
Chicken Ravioli
Ingredients
- For the Pasta Dough:
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2-3 tablespoons water if needed
- For the Chicken Filling:
- 1 cup cooked chicken shredded or finely chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg yolk
- For the Sauce Choose One:
- Creamy Alfredo Sauce:
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Classic Marinara Sauce:
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 can 14 oz crushed tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Make the Pasta Dough – On a clean surface, create a mound of flour with a well in the center. Crack the eggs into the well, add salt and olive oil, and slowly mix with a fork. Knead for 8-10 minutes until smooth, then wrap in plastic wrap and let it rest for 30 minutes.
- Prepare the Chicken Filling – In a bowl, mix shredded chicken, ricotta, Parmesan, garlic powder, Italian seasoning, salt, and black pepper. Stir in egg yolk to bind the mixture. Set aside.
- Roll Out the Pasta Dough – Divide the dough into two equal portions. Roll each portion into a thin sheet (about 1/8-inch thick). Use a ravioli cutter or small round cutter to create evenly spaced circles or squares on one sheet.
- Fill and Seal the Ravioli – Place 1 teaspoon of chicken filling in the center of each pasta round. Lightly brush the edges with water to help seal the ravioli. Place another sheet of pasta on top, press around the filling, and seal tightly. Cut into individual ravioli using a cutter or knife.
- Cook the Ravioli – Bring a large pot of salted water to a boil. Drop in the ravioli and cook for 2-3 minutes, until they float to the top. Drain and toss with your favorite sauce.
- Make the Sauce & Serve
- For Alfredo Sauce:
- Melt butter in a pan over medium heat. Stir in heavy cream, Parmesan, garlic powder, salt, and pepper. Simmer for 2 minutes, then toss with cooked ravioli.
- For Marinara Sauce:
- Heat olive oil in a pan and sauté onions and garlic until soft. Add crushed tomatoes, basil, salt, and pepper. Simmer for 10 minutes, then pour over the ravioli.
- Garnish & Serve – Sprinkle with fresh basil or extra Parmesan cheese, and enjoy!
