Chicken Mushroom Ravioli Tomato Sauce (Printable)
Tender chicken and mushroom filled pasta in bright tomato sauce
# What You'll Need:
→ Pasta Dough
01 - 2 cups all-purpose flour, plus extra for dusting
02 - 3 large eggs
03 - 1/2 tsp salt
→ Ravioli Filling
04 - 1 tbsp 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 tbsp fresh parsley, finely chopped
11 - 1/4 tsp ground black pepper
12 - Salt, to taste
→ Tomato Sauce
13 - 2 tbsp olive oil
14 - 2 garlic cloves, thinly sliced
15 - 1 can (14 oz) crushed tomatoes
16 - 1/2 tsp sugar
17 - 1/2 tsp salt
18 - 1/4 tsp freshly ground black pepper
19 - 1/4 tsp dried oregano
20 - 1/4 cup fresh basil leaves, torn
→ To Serve
21 - Grated Parmesan cheese
22 - Fresh basil leaves
# Directions:
01 - Mound flour on a clean work surface and create a deep well in the center. Crack eggs into the well and add salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms. Knead by hand for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest at room temperature for 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until softened, about 3 minutes. Add minced garlic and mushrooms; cook until mushrooms release their moisture and turn golden, approximately 5 minutes. Remove from heat and stir in shredded chicken, grated Parmesan, parsley, black pepper, and salt to taste. Allow filling to cool completely.
03 - Divide rested dough into two equal portions. Working with one piece at a time, roll dough into thin sheets using a pasta machine or rolling pin until approximately 1/16 inch thick. Keep remaining dough covered to prevent drying.
04 - Place small mounds of filling (about 1 tsp each) onto one pasta sheet, spacing them 1 inch apart. Lightly brush edges with water and carefully place second pasta sheet over filling. Press firmly around each mound to seal. Cut into individual squares and crimp edges with a fork to ensure tight seal.
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 15-20 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 lower ravioli into water and cook for 3-4 minutes, or until they float to the surface. Remove carefully with a slotted spoon, allowing excess water to drain.
07 - Divide cooked ravioli among serving plates. Spoon warm tomato sauce generously over pasta. Garnish with additional grated Parmesan cheese and fresh basil leaves. Serve immediately while hot.
# Cooking Tips:
01 -
- There is something deeply satisfying about making pasta with your own hands, knowing exactly what went into each bite
- The combination of tender chicken and earthy mushrooms wrapped in delicate pasta creates the kind of comfort that feels like a hug
- That simple tomato sauce lets the ravioli shine while adding just the right bright, aromatic touch
02 -
- Working with filling that is completely cooled prevents it from melting the pasta dough and causing leaks during cooking
- The water bath trick for sealing ravioli is not optional, it creates the bond that keeps all that delicious filling inside
- Overcrowding the pot while boiling ravioli leads to torn pasta, so cook in batches if you need to
03 -
- If you are short on time, store bought fresh pasta sheets work perfectly and still give you that handmade result
- A little pinch of red pepper flakes in the sauce adds a subtle warmth that cuts through the richness