Tessa’s Recipe Rundown
Taste: Savory, garlicky, tangy, cheesy, and fresh. Each taste on your tongue is so complementary, they all just belong together.
Texture: The pasta is perfectly al dente, you really can’t beat homemade pasta. I love how the filling just bursts in your mouth and that the chicken is finely shredded instead of ground, it makes for such a better texture in my opinion. The luscious sauce just takes everything to the next level.
Ease: Homemade ravioli is time consuming and hands-on, but it can be a fun weekend project. If you don’t have a pasta roller or need to save time, feel free to use wonton wrappers. They aren’t quite as wonderful as homemade pasta but they get the job done.
Appearance: Like something you’d get at a restaurant! Don’t forget the parsley on top, we truly eat with our eyes!
Pros: Elegant and gourmet food at home.
Cons: Time consuming and hands-on.
Would I make this again? I made some extra and froze them!
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Recently I picked up some prepared chicken ravioli from the freezer section at the grocery store thinking it would be good to have on hand for a quick meal. I quickly regretted that decision because as soon as I took my first bite of this ravioli I realized it was disgusting. Like, something went terribly wrong somewhere in the manufacturing process. I can’t even describe it to you but it was one of the grossest things I’ve tasted in a while, so bizarre. I knew I had to remedy that sour taste of bad ravioli by making it from scratch, and this chicken ravioli with creamy tomato sauce is the perfect solution.
Yes, making ravioli from scratch is neither quick nor super easy. It makes quite a mess. But it can be a fun mess, and I promise it’s not as hard as you might think. If you can’t make homemade pasta dough, just use wonton wrappers which can be found in the refrigerated section at most grocery stores. And if you don’t even have time for that, at least try this sauce recipe out. It’s super simple and delicious.
Chicken Ravioli with Creamy Tomato Sauce
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Ingredients
For the ravioli:
- 1 cup finely shredded chicken
- 3/4 cup chopped fresh spinach
- 3 tablespoons butter, melted
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1/2 cup ricotta cheese
- 1 teaspoon dried Italian herbs
- 2 teaspoons garlic powder
- Kosher salt and freshly ground pepper to taste
- fresh pasta dough sheets OR wonton wrappers
- 2 tablespoons chopped fresh Italian parsley
For the sauce:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot (or medium onion), finely diced
- 3 cloves garlic, minced
- 2 (15-ounce) cans tomato sauce
- Kosher salt and freshly ground black pepper
- 1 teaspoon granulated sugar
- 1 cup heavy cream
Instructions
For the ravioli:
- In a large bowl, combine all the ingredients except the parsley and pasta dough. Fill the ravioli or use a ravioli maker. Keep the ravioli covered until you’re ready to cook. If using wonton wrappers, brush the edges of the wonton wrapper with water. Place about 1 heaping teaspoon of the filling in the center. Top with another wonton wrapper. Press firmly to seal. The ravioli can be refrigerated until ready to use. You can also freeze the ravioli until firm, place in an airtight container, and store in the freezer for up to 3 months.
For the sauce:
- Heat the olive oil and butter in a large saucepan over medium heat. Add the onions and garlic and sauté for about a minute. Add in the tomato sauce, salt, pepper, and sugar. Stir to combine. Cook over low heat for 30 minutes, stirring occasionally.
- Remove from heat and stir in the cream.
To finish:
- Bring a large pot of salted water to a gentle boil. Cook the ravioli for 2 minutes, or until al dente. If using frozen ravioli, cook for 5 minutes, or until al dente.
- Divide the ravioli among plates. Top with the tomato sauce. Garnish with the parsley. Serve.
Hubby made pasta, I made filling and sauce, delicious !
My niece had been bugging me to make ravioli ever since she found out that I know how to make pasta from scratch. I had some cooked chicken sitting in the fridge that I was trying to find a use for, and came across this recipe. Decided to give it a shot. I made her help me, and these blew her away!
I didn’t follow the filling directions exactly. I wound up taking a full 5oz bag of spinach, chopped it up, then I sauteed it in butter and garlic. I added that to the rest of the filling ingredients. I doubled the amount of filling and found it to be just the right amount for 1 batch of my recipe of pasta dough and 1 batch of your sauce. The sauce was also fantastic. I will definitely be making these again. Thanks for sharing!
Had some ravioli so only made the sauce, but wow, what a sauce! Perfection! Thanks!
I love this recipe! I’ve made it twice before and I’m making it for the 3rd time tonight. Thanks for sharing it!
Thank you so much. My family and i have so much fun with this recipe. Everyone loving it…
I have not made homemade ravioli in such a long time. These particularly sound wonderful.
These homemade raviolis looks so divine. Love pasta.
I love ravioli! Definitely need to start making it from scratch!
Love this! I am always looking for meals that also freeze well so I can send leftovers with my husband to work. He LOVES ravioli, and I love making pasta! Pinned!
I totally agree about the parsley! Now that I started taking pictures of food for my blog, I totally notice the difference. Of course, I’m not just focused on food and I am still a newbie, but I have learned the sprinkling parsley/cheese/green onions/etc. trick for sure!