Chicken and Mushroom Ravioli (Printable)
Handcrafted pasta parcels with savory chicken and mushroom filling in aromatic 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
# Method:
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 a shaggy dough forms. Knead by hand for 8 to 10 minutes until smooth and elastic. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.
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 for 5 minutes until mushrooms release moisture and turn golden. Remove from heat and let cool slightly. Stir in shredded chicken, grated Parmesan, chopped parsley, black pepper, and salt to taste. Allow filling to cool completely before assembling ravioli.
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. Aim for even thickness throughout to ensure uniform cooking.
04 - Place small mounds of filling, about 1 teaspoon each, onto one pasta sheet spaced 1 inch apart. Lightly brush water around each mound. Cover with second pasta sheet and press firmly around filling pockets to expel air. Cut into individual squares using a knife or ravioli cutter. Crimp edges with a fork 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 uncovered for 15 to 20 minutes until sauce thickens slightly. Stir in torn fresh basil just before serving.
06 - Bring a large pot of salted water to a rolling boil. Gently drop ravioli into water, being careful not to overcrowd the pot. Cook for 3 to 4 minutes until ravioli float to the surface. Remove carefully with a slotted spoon, draining excess water.
07 - Arrange cooked ravioli on warm serving plates. Spoon hot tomato sauce generously over pasta. Finish with additional grated Parmesan cheese and fresh basil leaves. Serve immediately while hot.
# Insider Tips:
01 -
- The homemade pasta dough creates a texture you simply cannot get from store-bought, delicate but substantial enough to hold that gorgeous filling
- That simple tomato sauce lets the ravioli shine while adding bright, acidic freshness that cuts through the richness
02 -
- If your dough keeps springing back when you're rolling it out, let it rest for a few minutes—the gluten needs to relax
- Make sure your filling is completely cool before wrapping it in the pasta dough, otherwise the dough will get soggy and won't seal properly
03 -
- Use a pasta maker if you have one—it ensures consistent thickness and makes the whole process feel much less intimidating
- Save a little pasta water before draining and add a splash to your sauce if it needs thickening