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!