Homemade Chicken Ravioli with Creamy Tomato Sauce

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For the chicken filling: For the chicken filling:
• 1 cup (150g) cooked chicken, finely chopped 1 cup (150g) cooked chicken, finely chopped
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1/4 cup (60g) ricotta cheese 1/4 cup (60g) ricotta cheese
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste
• For the creamy tomato sauce: For the creamy tomato sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 22g (Saturated Fat: 9g)
• Carbohydrates: 45g (Sugars: 5g)
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta dough. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs, adding water as needed. Knead the dough until smooth, then cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the cooked chicken, Parmesan cheese, ricotta cheese, parsley, garlic powder, salt, and pepper for the filling.
3. 3.
   Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the dough into squares or circles, about 3 inches in diameter.
4. 4.
   Place a spoonful of the chicken filling onto each pasta square. Fold the dough over the filling to create a triangle or half-moon shape. Press the edges firmly to seal the ravioli.
5. 5.
   In a large pot of salted boiling water, cook the ravioli for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
6. 6.
   In a separate saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
7. 7.
   Pour in the crushed tomatoes and dried basil, stirring well. Season with salt and pepper to taste. Simmer the sauce for about 10 minutes.
8. 8.
   Reduce the heat to low and stir in the heavy cream. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
9. 9.
   Gently place the cooked ravioli into the creamy tomato sauce, coating them evenly. Serve hot, garnished with fresh parsley and grated Parmesan cheese.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked before chopping it for the filling. You can use leftover roasted or grilled chicken for added flavor.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best taste and texture.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes or use fresh tomatoes that have been peeled and crushed.

Tips & Tricks

• To save time, you can prepare the chicken filling and the tomato sauce in advance and refrigerate them until ready to use.
• Dust the ravioli with flour to prevent them from sticking together while they rest.
• Experiment with different herbs and spices in the chicken filling to customize the flavors to your liking.
• Serve the ravioli with a sprinkle of freshly grated Parmesan cheese and a drizzle of extra virgin olive oil for added richness.
• If you prefer a spicier sauce, add a pinch of red pepper flakes to the tomato sauce while simmering.

Serving advice

Serve the Chicken Ravioli hot, garnished with fresh parsley and grated Parmesan cheese. Accompany it with a side salad or garlic bread for a complete and satisfying meal.

Presentation advice

Arrange the cooked ravioli on a plate, drizzle the creamy tomato sauce over them, and sprinkle with grated Parmesan cheese and fresh parsley. Garnish the plate with a sprig of basil for an elegant touch.