Chicken and Mushroom Ravioli (Print Version)

Tender handmade pasta filled with savory chicken and mushrooms in bright 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

# Steps:

01 - Mound flour on a clean work surface and create a well in the center. Crack eggs into the well and add salt. Gradually incorporate flour into eggs using a fork, then knead by hand for 8 to 10 minutes until smooth and elastic. Wrap dough in plastic and let rest for 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and mushrooms; cook until mushrooms release moisture and turn golden, approximately 5 minutes. Remove from heat and stir in chicken, Parmesan, parsley, pepper, and salt. Allow mixture to cool completely.
03 - Divide rested dough into two equal portions. Roll each piece into a thin sheet about 1/16 inch thick using a pasta machine or rolling pin.
04 - Place small mounds of filling, about 1 teaspoon each, 1 inch apart on one dough sheet. Lightly brush edges with water, cover with second sheet, and press firmly around each filling mound to seal. Cut into individual squares and crimp edges with a fork to ensure closure.
05 - Heat olive oil in a saucepan over medium heat. Add sliced garlic and sauté until fragrant, about 1 minute. Pour in crushed tomatoes and add sugar, salt, pepper, and oregano. Simmer uncovered for 15 to 20 minutes until slightly thickened. Stir in fresh basil just before serving.
06 - Bring a large pot of salted water to a rolling boil. Gently add ravioli and cook for 3 to 4 minutes until they float to the surface. Remove carefully with a slotted spoon.
07 - Transfer cooked ravioli to serving plates. Spoon warm tomato sauce over the top and garnish with grated Parmesan cheese and fresh basil leaves. Serve immediately.

# Expert Tips:

01 -
  • The combination of tender shredded chicken and earthy mushrooms creates an incredibly satisfying filling that feels like a warm hug
  • Homemade ravioli transforms ordinary ingredients into something restaurant worthy while still being approachable for home cooks
  • The bright tomato sauce perfectly balances the rich filling without overwhelming the delicate pasta
02 -
  • The dough needs to rest for at least 30 minutes before rolling, otherwise it will snap back and be impossible to work with
  • Overfilling the ravioli is the most common mistake, keep portions to about 1 teaspoon to ensure proper sealing
  • Sealing the edges with water and crimping with a fork prevents the filling from escaping while cooking
03 -
  • If the dough feels too sticky while rolling, dust lightly with flour rather than adding it directly to the dough mixture
  • The sauce should be seasoned aggressively since the pasta itself is unseasoned and will absorb flavor
  • Work quickly once the ravioli are assembled to prevent them from drying out and cracking

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