Chicken and Mushroom Ravioli with Tomato Sauce (Printable)
Tender chicken and mushroom stuffed ravioli served with a vibrant, aromatic tomato sauce for an elegant Italian dinner.
# What You Need:
→ 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 oz) 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 It:
01 - Mound flour on a clean work surface and create a well in the center. Crack eggs into the well and add salt. Gradually incorporate flour into eggs using a fork, then knead by hand for 8–10 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 chopped onion until softened, about 3 minutes. Add minced garlic and chopped mushrooms; cook until mushrooms release moisture and turn golden, approximately 5 minutes. Remove from heat and stir in shredded chicken, grated Parmesan, chopped 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 approximately 1/16 inch thick using a pasta machine or rolling pin. Maintain even thickness throughout for consistent cooking.
04 - Place small mounds of filling, about 1 teaspoon each, spaced 1 inch apart on one pasta sheet. Lightly brush edges with water, cover with second sheet, and press firmly around each filling mound to seal. Cut into individual squares and crimp edges with a fork to ensure closure during cooking.
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 dried oregano. Simmer uncovered for 15–20 minutes until slightly thickened. Stir in torn basil leaves just before removing from heat.
06 - Bring a large pot of salted water to a rolling boil. Gently add fresh ravioli and cook for 3–4 minutes until they float to the surface. Remove carefully with a slotted spoon to avoid tearing.
07 - Transfer cooked ravioli to serving plates or a warmed platter. Spoon tomato sauce generously over the pasta. Garnish with additional grated Parmesan cheese and fresh basil leaves. Serve immediately while hot.
# Expert Tips:
01 -
- The combination of tender chicken and earthy mushrooms creates such a comforting, satisfying bite that feels restaurant special
- Making fresh pasta transforms an ordinary dinner into something magical, and the simple tomato sauce lets all those delicate flavors shine
02 -
- If your pasta dough tears while rolling, let it rest for 5 minutes and try again, sometimes the gluten just needs to relax
- Overfilling ravioli is the number one mistake beginners make, so stick to about a teaspoon of filling per piece
03 -
- Keep your workspace well floured to prevent sticking, but brush off excess flour before cooking to avoid gummy pasta
- The ravioli will continue cooking slightly in the hot sauce, so remove them from the water just before they are completely done