If you’ve never made ravioli at home before, don’t let it intimidate you. This chicken ravioli is simple, cozy, and honestly a lot easier than it looks. It’s made with a basic homemade dough, a flavorful chicken filling, and finished in a creamy white sauce that pulls everything together. It’s the kind of recipe that feels special but is still totally doable in a home kitchen.

Also try this easy Mango Chicken Rice Bowl.

Ingredients

Ravioli Dough

• 3 cups all purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 2 – 3 tablespoons water
• extra flour for rolling
• 1 teaspoon salt

Chicken Filling

• 1 tablespoon olive oil
• 1/4 cup fresh parsley
• 1/2 cup parmesan cheese grated
• 1 large egg
• 1/2 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound ground chicken
• 4 cloves garlic
• 1 small carrot ends trimmed
• 1 stalk celery ends trimmed
• 1/4 cup ricotta cheese

Creamy White Sauce

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup freshly grated parmesan cheese
• ¼ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon Italian seasoning (optional)
• 1–2 tablespoons reserved pasta water (as needed, to thin)

How to make Chicken Ravioli

To prepare this Homemade Chicken Ravioli, begin with the pasta dough. On a clean countertop or large cutting board, combine the flour and salt, mixing briefly with a fork. Use your hand to form a deep well in the center of the flour so it resembles a small crater. Add the eggs, olive oil, and water into the center, then gently whisk the eggs together, being careful not to let them spill over the sides.

Using your hands, slowly work the flour into the egg mixture. Once it starts coming together, knead the dough by folding and pressing it repeatedly for about 10 minutes. If the dough feels too dry, add a small amount of water. The finished dough should be smooth and elastic moist but not sticky. Shape it into a ball, wrap it tightly in plastic wrap, and let it rest on the counter for one hour.

Chicken Ravioli Filling

While the dough rests, prepare the filling. Heat one tablespoon of olive oil in a skillet over medium-high heat and cook the ground chicken until fully cooked and no longer pink. As the chicken cooks, place the garlic, carrot, celery, and parsley into a blender or food processor and pulse until finely chopped. Add the cooked chicken along with any remaining cooking liquid, the parmesan cheese, egg, ricotta, and seasonings. Pulse until everything is well combined, scraping down the sides as needed.

Assembling the Chicken Ravioli

Once the dough has rested, lightly flour your work surface and unwrap the dough. Tear off a portion about the size of a tennis ball. Sprinkle a little flour on the dough and roll it out with a rolling pin, working in all directions, until you have a roughly rectangular sheet about 16 inches long and 10 inches wide.

Lightly coat the top of your ravioli tray and the press insert with non-stick cooking spray. Carefully place the rolled dough over the tray and gently press it into the wells using the press insert. Remove the insert and spoon the chicken filling into each well, being careful not to overfill or let the filling spill over the edges. After filling a few, the process becomes quick and easy.

Roll out a second sheet of dough the same way and gently place it over the filled ravioli. Use a rolling pin to roll across the surface, sealing the ravioli. Remove excess dough from the edges, then run your finger or the back of a spoon along the grooves to ensure each ravioli is fully sealed.

Turn the tray upside down onto a parchment-lined baking sheet. The ravioli should release easily. Separate them gently, then gather the dough scraps, re-roll, and repeat to make additional ravioli.

At this stage, you can either freeze the ravioli for later use or cook them immediately. To cook, drop the ravioli into a large pot of boiling salted water and cook for 5–6 minutes. Remove and drain

Creamy White Sauce

In a saucepan over medium heat, melt butter and add minced garlic, cooking just until fragrant. Stir in heavy cream and allow it to gently simmer for a few minutes until slightly thickened.

Add freshly grated parmesan cheese, salt, and black pepper, stirring until smooth and creamy.

If the sauce becomes too thick, thin it with a splash of pasta water.

Add the chicken ravioli in the sauce and let it simmer for five minutes then serve.

Variations

• Add wilted spinach or peas
• Swap heavy cream for half-and-half
• Add mushrooms or sun-dried tomatoes
• Use chicken-filled ravioli for extra protein