Jim asked me to put this recipe in my arsenal, so I know it’s a winner. Once you get down the pasta-making, the filling is an absolute breeze–only four ingredients! This is a great recipe for impressing friends, or just having a delicious meal. I’ve been on a pasta-making kick lately because I just picked up an Atlas 150 from Sur la Table. I’ve gotten pretty good at rolling pasta by hand, but the pasta maker makes it so much faster. I can have dinner ready in under 30 minutes with it!
You can have this ravioli plain, with butter, or with a rich alfredo sauce (or anything else you’d like). I hope you enjoy!
Chicken Ricotta Ravioli Recipe
Serves: 3
Prep time: 20-45 minutes (depends on your equipment!)
Cook time: 5 minutes
Nutrition: 310 calories per serving
10.3 g Fat
30.9 g Carbs
20.9 g Protein
Ingredients
For the pasta dough
2 cups flour
2 egg
1 tsp salt
1/4 cup water
For the filling
1/2 cup whole milk ricotta
1/2 cup shredded chicken
1/2 cup Parmesan cheese
1/4 tsp Italian seasoning
Instructions
For the pasta dough
1. Dump flour into a large mixing bowl and make a well in the center.
2. Pour in egg, water, and salt into the well.
3. Slowly incorporate the flour into the wet ingredients using your hands to swirl.
4. Once the wet and dry ingredients are incorporated, knead dough for about 5 minutes.
5. Roll dough into a ball and divide into 8 equal parts.
6. Roll each part into a flat disk, about 1/2″ thick.
7. Roll the disks through the pasta maker to get a long sheet of dough.
8. Using a 2-3″ diameter cup or a ravioli cutter, cut dough into the ravioli circles.
For the filling
1. Combine all filling ingredients in a bowl until evenly distributed.
2. Using a tablespoon, spoon the filling onto a ravioli circle.
3. Place another ravioli circle on top.
4. Wet your finger in a little dish of water and drag it around the circumference of the ravioli circle to seal the filling in the ravioli, pressing it as you turn the ravioli.
5. Repeat until you’re out of ravioli circles.
Putting it all together
1. Boil salted and oiled water in a medium pot on medium heat.
2. Drop in ravioli and boil until the ravioli floats to the top of the pot, about 2-3 minutes.
3. Serve or keep in fridge up to 3 days. Works well with butter or alfredo sauce!