Sarah Brown
Chicken and mushroom ravioli is a delightful and comforting dish that combines the richness of tender chicken, earthy mushrooms, and delicate pasta. To make this homemade masterpiece, start by preparing a savory filling of sautéed mushrooms, shredded chicken, and creamy ricotta cheese, seasoned with herbs like thyme and parsley. Next, craft a simple egg pasta dough, rolling it thin to encase the filling in perfectly shaped ravioli pockets. After assembling, boil the ravioli until tender, then serve with a luscious sage butter sauce or a light tomato cream for a harmonious balance of flavors. This recipe is both satisfying and impressive, perfect for a special meal or a cozy dinner at home.
| Characteristics | Values |
|---|---|
| Main Ingredients | Chicken, mushrooms, pasta dough, flour, eggs, olive oil, salt, pepper |
| Preparation Time | ~1 hour (excluding resting time for dough) |
| Cooking Time | ~30 minutes |
| Servings | 4-6 |
| Dough Ingredients | 2 cups all-purpose flour, 3 large eggs, 1 tsp salt, 1 tbsp olive oil |
| Filling Ingredients | 1 lb chicken (cooked & shredded), 8 oz mushrooms (sautéed), 1 cup ricotta, 1/4 cup Parmesan, 1 egg, 1 tsp garlic powder, salt, pepper |
| Sauce Suggestions | Alfredo, marinara, or brown butter sage sauce |
| Special Equipment | Pasta machine (optional), ravioli mold or cutter, rolling pin |
| Difficulty Level | Intermediate |
| Storage | Fresh ravioli can be refrigerated for 1-2 days or frozen for up to 3 months |
| Cooking Method | Boil ravioli in salted water for 3-5 minutes until tender |
| Serving Suggestions | Garnish with fresh herbs (e.g., parsley or basil) and grated Parmesan |
| Dietary Considerations | Not vegetarian; can be made gluten-free with alternative flour |
| Flavor Profile | Savory, creamy, earthy (from mushrooms) |
| Key Technique | Sealing ravioli edges tightly to prevent filling from leaking |
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What You'll Learn
- Prepare Ravioli Dough: Mix flour, eggs, and water to create a smooth, elastic dough
- Make Filling: Sauté chicken, mushrooms, and herbs; season with salt and pepper
- Assemble Ravioli: Roll dough, spoon filling, seal edges, and cut into squares
- Cook Ravioli: Boil in salted water until ravioli float; drain gently
- Serve with Sauce: Toss with butter, sage, or cream sauce; garnish with Parmesan
Prepare Ravioli Dough: Mix flour, eggs, and water to create a smooth, elastic dough
To prepare the ravioli dough, begin by gathering your ingredients: all-purpose flour, large eggs, and water. The key to a perfect dough lies in the ratio of these components. Start by placing 2 cups of flour on a clean surface or in a large mixing bowl. Create a well in the center of the flour, ensuring it’s wide and deep enough to hold the eggs. Crack 3 large eggs into the well, being careful not to let them spill over. The well acts as a natural barrier, allowing you to gradually incorporate the flour into the eggs without making a mess. This traditional method ensures a more controlled mixing process.
Next, using a fork, gently beat the eggs within the well, slowly incorporating the surrounding flour. As you mix, the flour will start to form a paste with the eggs. Gradually draw in more flour from the sides of the well until the mixture becomes too thick to mix with a fork. At this point, it’s time to use your hands. Begin kneading the dough, incorporating any remaining flour. If the dough feels too dry and crumbly, add a teaspoon of water at a time until it comes together. The goal is to achieve a cohesive ball that isn’t sticky but is soft and pliable.
Once the dough forms a ball, knead it vigorously for about 8-10 minutes. Kneading is crucial for developing the gluten in the flour, which gives the dough its elasticity. Press the dough away from you with the heels of your hands, then fold it back toward you and repeat. Rotate the dough a quarter turn after each fold to ensure even kneading. The dough is ready when it feels smooth, elastic, and slightly springy to the touch. If you press it with your finger, it should bounce back slowly.
After kneading, shape the dough into a ball and wrap it tightly in plastic wrap. Let it rest at room temperature for at least 30 minutes. Resting allows the gluten to relax and makes the dough easier to roll out later. This step is essential for achieving thin, even sheets of pasta that will encase your chicken and mushroom filling perfectly. While the dough rests, you can prepare the filling or clean up your workspace, ensuring a seamless cooking process.
Finally, unwrap the rested dough and divide it into two equal portions. Keep one portion covered to prevent it from drying out while you work with the other. Lightly flour your work surface and rolling pin to prevent sticking. Roll the dough out gradually, starting from the center and moving outward, until it’s thin enough to see your hand through it when held up to light. This thin consistency is vital for delicate ravioli that cooks evenly. Repeat the process with the second portion, and your dough will be ready for filling and shaping into delicious chicken and mushroom ravioli.
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Make Filling: Sauté chicken, mushrooms, and herbs; season with salt and pepper
To begin making the filling for your chicken and mushroom ravioli, start by preparing your ingredients. You’ll need boneless, skinless chicken breasts or thighs, finely chopped or minced, and a mix of fresh mushrooms such as cremini, shiitake, or button mushrooms, sliced or diced. Fresh herbs like thyme, parsley, or oregano will add depth of flavor. Ensure your chicken is cut into small, even pieces to cook quickly and blend well with the mushrooms. Heat a large skillet over medium heat and add a tablespoon of olive oil or butter to prevent sticking. Once the oil is hot, add the chicken pieces and sauté until they are no longer pink and lightly browned, stirring occasionally to ensure even cooking.
Next, add the mushrooms to the skillet with the chicken. Mushrooms release moisture as they cook, so allow them to sauté until this liquid evaporates and they begin to brown. This step is crucial for developing a rich, savory flavor. Combine the chicken and mushrooms well, ensuring they are evenly distributed in the pan. Now is the time to add your minced or chopped herbs. Fresh herbs release their aroma and flavor quickly, so add them toward the end of cooking to preserve their essence. Stir the herbs into the mixture, allowing them to wilt slightly and infuse the filling with their fragrance.
Seasoning is key to enhancing the flavors of your filling. Sprinkle salt and pepper over the chicken and mushroom mixture, starting with a pinch and tasting as you go. The amount of seasoning will depend on personal preference, but aim for a balance that highlights both the chicken and mushrooms without overpowering them. Remember, you can always add more seasoning later, but you can’t remove it once it’s in, so adjust carefully. Stir the mixture one last time to ensure the salt and pepper are evenly distributed throughout the filling.
Once the filling is well-seasoned and fully cooked, remove the skillet from the heat and let it cool slightly. The mixture should be moist but not wet, as excess liquid can make your ravioli dough soggy. If there’s too much liquid, continue cooking over low heat until it reduces. Alternatively, you can drain off any excess moisture before using the filling. Allow the mixture to cool to room temperature before assembling your ravioli, as hot filling can cause the dough to tear or become sticky.
Finally, taste the filling one more time to ensure it’s perfectly seasoned and flavorful. If needed, adjust the salt, pepper, or herbs to suit your taste. The filling should be a harmonious blend of tender chicken, earthy mushrooms, and aromatic herbs, ready to be encased in pasta dough. Once you’re satisfied with the flavor and texture, set the filling aside until you’re ready to assemble your ravioli. This sautéed chicken and mushroom mixture will serve as the delicious centerpiece of your homemade ravioli.
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Assemble Ravioli: Roll dough, spoon filling, seal edges, and cut into squares
To assemble your chicken and mushroom ravioli, begin by preparing your pasta dough. Divide the dough into manageable portions and flatten each piece slightly with your hands. Using a rolling pin, start from the center and work your way outward, applying even pressure to ensure the dough is rolled out evenly. Aim for a thickness of about 1/8 inch, which is thin enough to cook properly but sturdy enough to hold the filling. If you have a pasta machine, pass the dough through the rollers, gradually reducing the thickness setting until you achieve the desired thinness. Lightly dust the dough with flour as needed to prevent sticking, but avoid over-flouring, as this can dry out the dough.
Once your dough is rolled out, it’s time to add the chicken and mushroom filling. Lay the dough sheet on a clean, lightly floured surface. Using a spoon, place small mounds of filling (about 1 teaspoon each) in even rows, leaving approximately 2 inches of space between each mound. Be careful not to overfill, as this can cause the ravioli to burst during cooking. Ensure the filling is evenly distributed to create uniform ravioli. If you’re working with a large sheet of dough, consider cutting it in half to make the process more manageable.
Next, seal the edges of the ravioli to enclose the filling. Brush a thin layer of water along the edges of the dough between the filling mounds, as this will act as a glue to hold the layers together. Carefully place a second sheet of rolled-out dough over the first, aligning the edges as closely as possible. Gently press down around each mound of filling to remove any air pockets and create a tight seal. Use your fingertips or a fork to press and crimp the edges firmly, ensuring no gaps remain. Proper sealing is crucial to prevent the ravioli from opening during cooking.
With the edges sealed, it’s time to cut the ravioli into individual squares. Using a sharp knife or a fluted pastry wheel, trim the excess dough around the edges of the sheet. Then, cut between the filling mounds to create square or rectangular ravioli, depending on your preference. Aim for consistent sizing, typically around 2x2 inches, to ensure even cooking. As you cut, transfer the ravioli to a lightly floured baking sheet or tray to prevent them from sticking together. If not cooking immediately, cover the ravioli with a clean kitchen towel to keep them from drying out.
Finally, inspect each ravioli to ensure they are properly sealed and shaped. Gently press on the edges again if you notice any weak spots. At this stage, your chicken and mushroom ravioli are ready to be cooked or stored. To cook, bring a large pot of salted water to a gentle boil and add the ravioli in batches, stirring occasionally to prevent them from sticking to the bottom. Fresh ravioli typically cook in 4-6 minutes, or until they float to the surface and the dough is tender. Serve immediately with your favorite sauce and enjoy the fruits of your labor!
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Cook Ravioli: Boil in salted water until ravioli float; drain gently
To cook your freshly made chicken and mushroom ravioli, start by bringing a large pot of water to a rolling boil. It’s essential to use a generous amount of water to prevent the ravioli from sticking together. Add a handful of salt to the water—about 1 to 2 tablespoons per gallon—as this seasons the pasta and enhances its flavor. Properly salted water is key to achieving a well-seasoned ravioli without needing to add extra salt later. Once the water is boiling vigorously, carefully drop the ravioli into the pot. Avoid overcrowding the pot; work in batches if necessary to ensure even cooking.
After adding the ravioli, gently stir the water with a wooden spoon or spatula to prevent them from sticking to the bottom of the pot or clumping together. The ravioli will initially sink, but as they cook, they will rise to the surface. This is a sign that they are nearly done, but it’s important to let them cook for a minute or two longer to ensure the filling is heated through and the pasta is tender. The total cooking time for fresh ravioli is typically 4 to 6 minutes, depending on their size and thickness.
Keep a close eye on the ravioli as they cook, as overcooking can cause them to become mushy or break apart. Once they have floated and cooked for the recommended time, test one by carefully lifting it out of the water with a slotted spoon. The pasta should be al dente—tender but still slightly firm to the bite. If it feels too firm, let the ravioli cook for another minute before testing again.
When the ravioli are perfectly cooked, carefully drain them using a colander or a large slotted spoon. Be gentle to avoid tearing the delicate pasta. Allow the ravioli to drain thoroughly, shaking the colander lightly to remove excess water. Avoid rinsing the ravioli, as this can wash away their natural starches and cause sauces to slide off.
Finally, transfer the drained ravioli to a serving dish or a pan with your prepared sauce. Toss them gently to coat evenly, ensuring each piece is well-sauced without being overwhelmed. Serve immediately while the ravioli are hot and at their best texture. This method of boiling until they float and draining gently ensures your chicken and mushroom ravioli are cooked to perfection, ready to be enjoyed with your favorite accompaniments.
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Serve with Sauce: Toss with butter, sage, or cream sauce; garnish with Parmesan
Once your chicken and mushroom ravioli is cooked to al dente perfection, it's time to elevate the dish with a luscious sauce that complements the rich, earthy flavors of the filling. One of the simplest yet most satisfying options is a butter and sage sauce. Start by melting a generous amount of high-quality butter in a skillet over medium heat. As the butter begins to foam, add a handful of fresh sage leaves, allowing them to crisp slightly and infuse the butter with their aromatic, slightly peppery flavor. Toss the cooked ravioli in this fragrant butter sauce, ensuring each piece is coated evenly. The butter’s richness will cling to the pasta, enhancing the savory notes of the chicken and mushrooms, while the sage adds a bright, herbal contrast. Finish with a sprinkle of freshly grated Parmesan cheese, which will melt slightly and add a salty, nutty depth to the dish.
For a more indulgent twist, consider a cream sauce to serve with your ravioli. Begin by sautéing minced garlic in butter until fragrant, then pour in heavy cream and let it simmer gently until it thickens slightly. Season with a pinch of nutmeg, salt, and pepper to balance the richness. Add the cooked ravioli to the sauce, tossing gently to coat each piece. The cream sauce will cling to the pasta, creating a luxurious mouthfeel that pairs beautifully with the hearty filling. Garnish with a generous dusting of Parmesan and a few fresh sage leaves for color and flavor. This option is particularly decadent and works well for special occasions or when you want to impress guests.
If you prefer a lighter yet still flavorful option, a brown butter sauce is an excellent choice. Heat butter in a skillet until it turns a deep golden brown, releasing a nutty aroma. Be careful not to burn it—this process happens quickly. Remove the skillet from the heat and toss the cooked ravioli in the brown butter, allowing the complex, toasted flavor to coat the pasta. Add a handful of toasted pine nuts or breadcrumbs for a subtle crunch, and finish with grated Parmesan and a few fresh sage leaves. This sauce is simple yet sophisticated, highlighting the ravioli’s flavors without overwhelming them.
For a brighter, more herbaceous option, consider a sage and lemon butter sauce. Melt butter in a skillet and add fresh sage leaves, allowing them to infuse the butter. Squeeze in a splash of fresh lemon juice to add a zesty, tangy contrast to the richness of the butter and ravioli. Toss the cooked ravioli in this sauce, ensuring each piece is well-coated. The lemon’s acidity will cut through the richness of the chicken and mushrooms, while the sage adds an earthy, aromatic note. Garnish with Parmesan and a few lemon zest curls for a vibrant, refreshing finish.
Lastly, if you’re looking for a classic, no-fuss option, a simple garlic butter sauce is always a winner. Sauté minced garlic in melted butter until fragrant, then toss the cooked ravioli in the skillet to coat. The garlic will add a gentle, savory kick that pairs beautifully with the chicken and mushrooms. Finish with a generous sprinkle of Parmesan and a few cracks of black pepper for added warmth. This straightforward sauce lets the flavors of the ravioli shine while adding a comforting, buttery richness. Whichever sauce you choose, the final garnish of Parmesan will tie the dish together, adding a salty, umami finish that complements every element of this exquisite meal.
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Frequently asked questions
You’ll need pasta dough (flour, eggs, olive oil, salt), cooked and shredded chicken, mushrooms (sautéed), ricotta cheese, Parmesan cheese, garlic, olive oil, salt, pepper, nutmeg, and egg (for sealing the ravioli).
Sauté mushrooms and garlic in olive oil until tender. Mix with shredded chicken, ricotta cheese, Parmesan, nutmeg, salt, and pepper. Adjust seasoning to taste.
Roll out pasta dough into thin sheets. Place small spoonfuls of filling on one sheet, brush edges with egg wash, and top with another sheet. Press to seal, then cut into individual ravioli using a knife or ravioli cutter.
Boil the ravioli in salted water for 3-5 minutes or until they float to the surface and the pasta is al dente. Avoid overcooking to prevent them from falling apart.
A creamy mushroom sauce, Alfredo sauce, or a light tomato-basil sauce complements the flavors well. Garnish with fresh herbs like parsley or basil for added freshness.
