Chicken and Mushroom Ravioli with Tomato Sauce (Printable)

Delicate pasta parcels stuffed with chicken and mushrooms, served with aromatic tomato sauce.

# 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 onion until softened, about 3 minutes. Add garlic and mushrooms; cook until mushrooms release moisture and turn golden, approximately 5 minutes. Remove from heat and stir in chicken, Parmesan, parsley, pepper, and salt. Allow to cool completely.
03 - Divide rested dough into two equal portions. Roll each piece into thin sheets about 1/16 inch thick using a pasta machine or rolling pin.
04 - Place small mounds of filling, about 1 teaspoon each, 1 inch apart on one dough sheet. Lightly brush edges with water, cover with second sheet, and press firmly around each filling portion 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, pepper, and oregano. Simmer uncovered for 15-20 minutes until slightly thickened. Stir in fresh basil just before serving.
06 - Bring a large pot of salted water to a rolling boil. Gently drop ravioli into water and cook for 3-4 minutes until they float to the surface. Remove carefully with a slotted spoon to avoid tearing.
07 - Place cooked ravioli on serving plates and spoon warm tomato sauce generously over top. Garnish with additional grated Parmesan cheese and fresh basil leaves.

# Expert Suggestions:

01 -
  • Homemade pasta transforms a simple dinner into something that feels like a special occasion
  • The filling comes together quickly and uses ingredients you probably already have
  • This tomato sauce is bright enough to complement without overpowering the delicate filling
02 -
  • Overworking the filling makes it hard to portion, so mix gently until just combined
  • Wet your pasta edges thoroughly or the ravioli will open during cooking
  • Fresh pasta cooks much faster than dried, so watch it carefully after it floats
03 -
  • If the dough feels too sticky, add flour one tablespoon at a time, being careful not to overwork
  • Roll pasta sheets thinner than you think because they will swell slightly when cooked

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