Spinach Ravioli with Chicken and Cheese Filling
Delight your taste buds with this irresistible Spinach Ravioli with Chicken and Cheese Filling, a homemade pasta recipe that combines classic flavors with a touch of gourmet flair. Fresh spinach is kneaded into a tender, from-scratch pasta dough, creating a vibrant green hue and subtle earthiness. The creamy, savory filling features a rich blend of shredded chicken, ricotta, Parmesan, and mozzarella cheeses, seasoned with a hint of nutmeg for an added depth of flavor. Each delicate ravioli is carefully hand-formed and boiled to perfection, then served with your favorite pasta sauce or a drizzle of olive oil for an elegant finish. Perfect for dinner parties or an indulgent night in, this homemade spinach ravioli is a show-stopping dish that's as satisfying to make as it is to eat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 pieces Large eggs
- 2 cups Spinach (fresh)
- 1 cup Chicken breast (cooked and shredded)
- 0.75 cup Ricotta cheese
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup Mozzarella cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.125 teaspoon Nutmeg (optional)
- 1 tablespoon Olive oil
- 1 tablespoon Water
- 2 cups Favorite pasta sauce (optional, for serving)
Instructions
Make the pasta dough: In a large bowl, combine the flour and 1/2 teaspoon of salt. Create a well in the center and crack 2 eggs into the well. Using a fork, beat the eggs while gradually incorporating the flour until a dough forms.
Blanch the spinach: Boil a pot of water and add the spinach for 30 seconds, then transfer to an ice bath to stop cooking. Squeeze out excess water and finely chop the spinach.
Add spinach to dough: Incorporate the finely chopped spinach into the dough and knead on a floured surface for 8–10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Prepare the filling: In a medium bowl, mix the shredded cooked chicken, ricotta cheese, Parmesan cheese, mozzarella cheese, 1 egg, 1/2 teaspoon of salt, black pepper, and nutmeg (if using) until well combined.
Roll out the pasta: Divide the rested dough into 2 portions and roll each into thin sheets using a rolling pin or pasta machine. Aim for about 1/16-inch thickness.
Fill the ravioli: On the first sheet, place 1-teaspoon-sized mounds of filling, spacing them about 2 inches apart. Lightly brush water around the filling mounds to help seal the pasta.
Cover with the second sheet: Place the second sheet of pasta over the filling mounds and press gently to seal, ensuring there are no air pockets. Cut into ravioli shapes using a knife or ravioli cutter.
Cook the ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for 2–3 minutes until they float to the top. Use a slotted spoon to remove them.
Serve: Plate the ravioli and top with your favorite pasta sauce or a drizzle of olive oil. Garnish with extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
2902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1013 mg | 338% | |
| Sodium | 6971 mg | 303% | |
| Total Carbohydrate | 252.8 g | 92% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 24.1 g | ||
| Protein | 202.6 g | 405% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2643 mg | 203% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3291 mg | 70% | |
*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.
