Chicken and Mushroom Ravioli (Printable Version)
Handcrafted ravioli stuffed with chicken, mushrooms, and Parmesan, served with a bright aromatic tomato sauce.
# What You Need:
→ Pasta Dough
01 - 2 cups all-purpose flour, plus extra for dusting
02 - 3 large eggs
03 - 1/2 teaspoon salt
→ Ravioli Filling
04 - 1 tablespoon 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 tablespoons fresh parsley, finely chopped
11 - 1/4 teaspoon ground black pepper
12 - Salt, to taste
→ Tomato Sauce
13 - 2 tablespoons olive oil
14 - 2 garlic cloves, thinly sliced
15 - 1 can (14 oz) crushed tomatoes
16 - 1/2 teaspoon sugar
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon freshly ground black pepper
19 - 1/4 teaspoon dried oregano
20 - 1/4 cup fresh basil leaves, torn
→ To Serve
21 - Grated Parmesan cheese
22 - Fresh basil leaves
# Directions:
01 - Mound 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 comes together. Knead dough by hand for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes at room temperature.
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 and stir in shredded chicken, grated Parmesan, chopped parsley, black pepper, and salt to taste. Allow filling to cool completely.
03 - Cut rested dough in half and work with one portion at a time, keeping remaining dough covered. Roll dough into a thin sheet approximately 1/16 inch thick using a pasta machine or rolling pin. Maintain consistent thickness for even cooking.
04 - Place rounded teaspoons of filling 1 inch apart on the pasta sheet. Lightly brush water around each mound of filling. Place a second pasta sheet over the first and press firmly around filling pockets 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 for 1 minute until fragrant but not browned. Pour in crushed tomatoes and add sugar, salt, black pepper, and dried oregano. Reduce heat to low and simmer for 15-20 minutes until slightly thickened. Stir in torn fresh basil just before serving.
06 - Bring a large pot of salted water to a rolling boil. Gently drop fresh ravioli into water and cook for 3-4 minutes until they float to the surface. Remove carefully with a slotted spoon, allowing excess water to drain.
07 - Transfer cooked ravioli to serving plates or a platter. Spoon warm tomato sauce generously over pasta. Garnish with additional grated Parmesan cheese and fresh basil leaves. Serve immediately while hot.
# Expert Tips:
01 -
- The homemade dough transforms into something impossibly tender, like eating clouds filled with comfort
- That bright tomato sauce wakes everything up while still letting the delicate filling shine through
02 -
- The filling must be completely cool before assembling, otherwise the heat will make the dough soggy and the ravioli will burst while cooking
- Do not skip resting the dough, even if you are impatient. Those 30 minutes change everything about how the dough behaves
03 -
- Use a pastry brush to lightly moisten the dough edges with water for the most secure seal
- Never overcrowd the pot when cooking ravioli, or they will stick together and tear