These homemade Chicken Ravioli are a comforting Italian classic that brings restaurant-quality flavor to your home kitchen. The tender pasta dough, made from scratch with flour and eggs, encases a rich filling of chopped cooked chicken, fresh spinach, and sharp parmesan cheese. Each bite offers a perfect balance of savory meat, earthy greens, and creamy cheese. While making pasta from scratch takes a bit of time, the process is rewarding and the result is far superior to store-bought alternatives. This dish is perfect for a cozy weeknight dinner or a special occasion meal. Serve it simply with a light butter and sage sauce or a rich tomato ragout to let the delicate filling shine. It’s a satisfying, hearty meal that feels like a warm hug in a bowl.
Chicken Ravioli
Description
These homemade Chicken Ravioli are a comforting Italian classic that brings restaurant-quality flavor to your home kitchen. The tender pasta dough, made from scratch with flour and eggs, encases a rich filling of chopped cooked chicken, fresh spinach, and sharp parmesan cheese. Each bite offers a perfect balance of savory meat, earthy greens, and creamy cheese. While making pasta from scratch takes a bit of time, the process is rewarding and the result is far superior to store-bought alternatives. This dish is perfect for a cozy weeknight dinner or a special occasion meal. Serve it simply with a light butter and sage sauce or a rich tomato ragout to let the delicate filling shine. It&# 226;ÂÂs a satisfying, hearty meal that feels like a warm hug in a bowl.Ingredients
Directions
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Prepare the filling by combining 2 cups of chopped cooked chicken, 1 egg, 1/2 cup grated parmesan cheese, 1 tablespoon minced parsley, and 1 cup chopped cooked spinach in a bowl. Season with salt and pepper to taste and mix well.
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Sift the flour onto a large pastry board or clean work surface.
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Make a well in the center of the flour mound and add the salt, eggs, and warm water into the well.
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Using a fork, gently beat the eggs and water, gradually incorporating the surrounding flour until a shaggy dough forms.
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Knead the dough vigorously for about 8-10 minutes until it becomes smooth, elastic, and no longer sticky.
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Wrap the dough in plastic wrap and let it rest at room temperature for 15 minutes to relax the gluten.
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Divide the dough into 4 equal portions. Keep the unused portions covered with a damp cloth to prevent drying.
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Roll out one portion of dough on a floured surface until it is paper-thin, approximately 1/8 inch (3mm) thick.
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Cut the rolled dough into 2-inch (5cm) squares or rounds using a knife or pastry cutter.
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Place a small teaspoon of the chicken filling in the center of half of the dough pieces.
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Brush the edges of the filled pieces with water, then cover them with the remaining dough pieces.
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Press the edges firmly to seal, removing any air pockets. Use a fork to crimp the edges securely.
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Bring a large pot of salted water to a rolling boil. Gently drop the ravioli into the water.
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Cook for 3-5 minutes, or until the ravioli float to the surface and the pasta is tender.
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Remove with a slotted spoon and serve immediately with your choice of sauce.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 970.5kcal
- % Daily Value *
- Total Fat 9.3g15%
- Saturated Fat 2.5g13%
- Cholesterol 233.1mg78%
- Sodium 48832.3mg2035%
- Total Carbohydrate 183.1g62%
- Dietary Fiber 6.5g26%
- Sugars 1.4g
- Protein 32.1g65%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
