Chicken and Mushroom Ravioli (Printable)
Tender chicken and mushroom filled ravioli 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
# Directions:
01 - On a clean work surface, mound the flour 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 to 10 minutes until smooth and elastic. Wrap dough in plastic and let rest for 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and mushrooms, cooking until mushrooms release moisture and turn golden, approximately 5 minutes. Remove from heat. Stir in chicken, Parmesan, parsley, black pepper, and salt. Allow filling to cool completely.
03 - Divide rested dough into two equal portions. Roll each piece into a thin sheet, about 1/16 inch thick, using a pasta machine or rolling pin.
04 - Place small mounds of filling, approximately 1 teaspoon each, 1 inch apart on one dough sheet. Lightly brush edges with water, cover with second sheet, and press around each filling mound to seal. Cut into individual ravioli 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 and add sugar, salt, black pepper, and oregano. Simmer for 15 to 20 minutes until slightly thickened. Stir in torn basil leaves just before serving.
06 - Bring a large pot of salted water to a rolling boil. Gently add ravioli and cook for 3 to 4 minutes, or until they float to the surface. Remove carefully with a slotted spoon.
07 - Place cooked ravioli on serving plates. Spoon warm tomato sauce over the top. Garnish generously with grated Parmesan cheese and fresh basil leaves.
# Expert Tips:
01 -
- The tender chicken filling feels luxurious without requiring any fancy techniques
- That homemade tomato sauce brightens everything up like sunshine on a cloudy day
02 -
- Overworking your pasta dough makes it tough and rubbery, so stop kneading when it feels smooth and elastic
- Cooling your filling completely is absolutely crucial because hot filling will melt the pasta dough and create leaks
03 -
- If your dough keeps snapping back while rolling, let it rest for five minutes and try again
- Always keep your work surface well-floured to prevent sticking without making the dough dry