Chicken and Mushroom Ravioli with Simple Tomato Sauce (Print View)
Delicate pasta parcels filled with savory chicken and mushrooms, topped with a vibrant tomato sauce for an elegant Italian meal.
# Ingredient List:
→ Pasta Dough
01 - 2 cups all-purpose flour, plus extra for dusting
02 - 3 large eggs
03 - 1/2 teaspoon salt
→ Ravioli Filling
04 - 1 tablespoon 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 tablespoons fresh parsley, finely chopped
11 - 1/4 teaspoon ground black pepper
12 - Salt, to taste
→ Tomato Sauce
13 - 2 tablespoons olive oil
14 - 2 garlic cloves, thinly sliced
15 - 1 can (14 ounces) crushed tomatoes
16 - 1/2 teaspoon sugar
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon freshly ground black pepper
19 - 1/4 teaspoon dried oregano
20 - 1/4 cup fresh basil leaves, torn
→ To Serve
21 - Grated Parmesan cheese
22 - Fresh basil leaves
# How to Make:
01 - Mound flour on a clean work surface and create a well in the center. Crack eggs into the well and add salt. Gradually mix with a fork, incorporating flour from the edges. Knead by hand for 8 to 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and mushrooms; cook until mushrooms release moisture and turn golden, approximately 5 minutes. Remove from heat. Stir in shredded chicken, Parmesan, parsley, black pepper, and salt to taste. 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. Maintain even thickness throughout.
04 - Place small mounds of filling, approximately 1 teaspoon each, 1 inch apart on one pasta sheet. Lightly brush edges with water and cover with second sheet. Press firmly around each filling mound to seal. Cut into individual squares and crimp edges with a fork to ensure tight 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, black pepper, and oregano. Simmer uncovered for 15 to 20 minutes until slightly thickened. Stir in torn basil leaves 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, or until they float to the surface. Remove carefully with a slotted spoon to avoid tearing.
07 - Transfer cooked ravioli to serving plates. Spoon warm tomato sauce generously over the top. Garnish with additional grated Parmesan and fresh basil leaves. Serve immediately while hot.
# Expert Advice:
01 -
- Homemade pasta transforms simple ingredients into something restaurant worthy
- The chicken mushroom filling strikes that perfect balance between hearty and refined
02 -
- Overfilling ravioli causes them to burst during cooking
- Resting the dough is non negotiable for elastic pasta that rolls without springing back
03 -
- Use the heel of your hand when kneading for better pressure distribution
- Cook a test ravioli first to check filling seasoning before shaping the rest