Roasted Chicken Ravioli
Delight your taste buds with this homemade Roasted Chicken Ravioli, a dish that combines tender, golden-roasted chicken, creamy ricotta, and fresh herbs enveloped in delicate, hand-rolled pasta. Perfect for showcasing your culinary skills, this recipe starts with a simple, from-scratch pasta dough made with pantry staples like flour and eggs. The flavorful filling features shredded roasted chicken, Parmesan, and aromatic parsley and basil, creating a harmonious balance of textures and tastes. Tossed in a rich garlic-lemon butter sauce, each bite is elevated with a vibrant burst of flavor. Garnished with freshly grated Parmesan and basil, this elegant yet comforting dish is perfect for weeknight dinners or special occasions. Bring the warmth of Italian-inspired cuisine to your table with this satisfying and impressively simple ravioli recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 Large eggs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1.5 cups Roasted chicken (shredded)
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh basil (chopped)
- 0.25 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 1 clove Garlic (minced)
- 2 teaspoons Lemon juice
- 2 tablespoons Grated Parmesan cheese (for garnish)
- 2 tablespoons Fresh basil leaves (for garnish)
Instructions
In a large mixing bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Add the olive oil.
Using a fork, whisk the eggs and oil, gradually incorporating the flour until a dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let rest for 30 minutes.
To make the filling, mix the shredded roasted chicken, ricotta cheese, Parmesan cheese, parsley, basil, and black pepper in a medium bowl. Set aside.
Divide the rested dough into two equal halves. Roll each half out into thin sheets using a pasta maker or rolling pin.
Spoon small portions of the filling (about 1 teaspoon each) onto one sheet of pasta, leaving about 1 inch of space between each filling mound.
Brush the edges and spaces between the filling with a little water to help seal. Place the second sheet of pasta over the filling mounds and press firmly around the mounds to seal.
Using a ravioli cutter or knife, cut the pasta into individual ravioli squares. Make sure the edges are tightly sealed.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the top. Remove with a slotted spoon and set aside.
In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Stir in the lemon juice. Add the cooked ravioli and toss gently to coat in the butter sauce.
Serve the ravioli topped with grated Parmesan cheese and fresh basil leaves for garnish. Enjoy!
Nutrition Facts
Calories |
3112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1228 mg | 409% | |
| Sodium | 5047 mg | 219% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 1.5 g | ||
| Protein | 228.8 g | 458% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 2631 mg | 202% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1876 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
