Chicken Raviolis

Prep : 45 mins / Bake: 15 mins / Total : 30 mins

Serving : 30-40 small raviolis

My Show Stopper Slow Cooked Chicken

I try to save every single penny when I go grocery shopping since I cook a LOT haha! So when I see full chickens or turkeys at a good price I stock up. I have learnt over the years that the only thing I truly need is a slow cooker. THE BEST DECISION I EVER MADE.


Me, many times.

20 Tips and tricks for making delicious homemade ravioli from scratch”

My Top 4

  1. Roll out the dough as THIN as possible (Trust me).
  2. Wait a minute (or 30)
  3. No rolling pin? No problem!
  4. Freeze the remainder(amazing)
Raviolis making!


Also me, many times

Dough Ingredients

Filling Ingredients

3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons sea salt
3 eggs, plus 1 for the egg wash
2 tablespoons olive oil

1/2 chicken or 2-3 chicken breasts (see my simple slow cooked chicken recipe)
3 branches of celery (Chopped small)
1 Red onion (Chopped small)
1 Yellow onion (Chopped small)
3 Cloves of garlic (Chopped small or grated)
1 Cup Fresh or Frozen spinach (Chopped)
1 Jalapeno (Chopped small)
2 Tablespoons Lemon pepper
1 Tablespoon Cajan
1 Tablespoon black pepper
3 Tablespoons Worcestershire sauce 2 tbsp mayonnaise or sour cream or cream cheese
2 Tablespoons Olive Oil
2 Cubed chicken stock (crumbled)
3 Chopped shallots
2 tablespoons of olive oil
1/2 Cup water

Ravioli Instructions

  1. In a large bowl whisk together the flour and salt.
  2. Make a well in the center of the flour and add in the eggs all at once.
  3. Mix them together well using your hands gradually add the water.
    Add the olive oil and knead the dough for 5 minutes.
  4. Form into a ball and leave in the bowl on the counter, covered with plastic wrap for 30 minutes.
  5. Take a small piece of the dough and either run it through a pasta machine a few times OR use a rolling pin, some flour and a considerable amount of muscle to create a thin sheet.
  6. Cut circles out of the dough using a cookie cutter or a glass or you can create long rectangles ( see images)
  7. Fry the meat in olive oil until well browned.
  8. Mix in a large bowl the chopped spinach. chopped parsley, beaten eggs and the rest of the ingredients, add salt and pepper to taste.
  9. Put the filling into the food processor bowl and pulse several times until the mixture is fine or mix by hand.
  10. Return the filling to the mixing bowl and refrigerate. (The filling is easier to work with when refrigerated.) The BEST part is that the filling can be frozen.
  11. Place 1 teaspoon of filling in the center of half the circles OR Place 1 teaspoon of filling at 3 cm /centered. (see images)
  12. Lightly brush egg wash around the edge of the circle.
  13. Place the second circle on top over the filling and use a fork to crimp the edges all around.
  14. Continue with remaining pasta dough until all the dough or filling has been used.
  15. To cook the pasta, bring a large pot of salted water to a boil.
  16. Add ravioli and cook for 2-3 minutes.
    Once they float to the top it is done. Drain pasta and toss with my creamy mushroom sauce or simply with olive oil.
Gordon Ramsay Demonstrates How To Prepare The Perfect Ravioli 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s