Chicken and Mushroom Ravioli (Print Version)
Handcrafted pasta filled with tender chicken and savory mushrooms, topped with a vibrant homemade tomato sauce.
# What You 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
# Preparation Steps:
01 - Mound flour on a clean work surface and create a well in the center. Crack eggs into the well and add salt. Gradually incorporate flour into eggs using a fork, then knead by hand for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and mushrooms; cook until mushrooms release moisture and turn golden, approximately 5 minutes. Remove from heat. Fold in chicken, Parmesan, parsley, pepper, and salt. Allow to cool completely.
03 - Divide rested dough into two equal portions. Roll each piece into thin sheets, approximately 1/16 inch thick, using a pasta machine or rolling pin.
04 - Place small mounds of filling, about 1 teaspoon each, spaced 1 inch apart on one pasta sheet. Lightly brush edges with water, cover with second sheet, and press firmly around each filling mound to seal. Cut into individual squares and crimp edges with a fork to ensure tight closure.
05 - Heat olive oil in a saucepan over medium heat. Add sliced garlic and sauté until fragrant, about 1 minute. Pour in crushed tomatoes, sugar, salt, pepper, and oregano. Simmer uncovered for 15-20 minutes until slightly thickened. Stir in torn basil just before serving.
06 - Bring a large pot of salted water to a rolling boil. Gently drop ravioli into water and cook for 3-4 minutes, or until they float to the surface. Remove carefully with a slotted spoon.
07 - Transfer cooked ravioli to serving plates. Spoon warm tomato sauce over the top. Garnish generously with grated Parmesan cheese and fresh basil leaves. Serve immediately while hot.
# Expert Advice:
01 -
- Handmade ravioli transforms a simple dinner into something magical, yet the technique is easier than you might imagine
- The chicken and mushroom filling creates a perfect balance of textures tender, earthy, and deeply satisfying
02 -
- The dough resting period is non-negotiable, otherwise the pasta will snap back every time you try to roll it
- Overfilling the ravioli is the most common mistake, keep the filling portions modest to prevent bursting during cooking
03 -
- Keep a small bowl of water and a pastry brush nearby when assembling the ravioli for easy sealing
- Work with one piece of dough at a time while keeping the other covered to prevent drying out