Chicken Ravioli with Mushrooms

Chicken Ravioli with Mushrooms


    Ingredients for Ravioli

  •     4 eggs, plus 2 eggs, beaten, for egg wash

  •     3 cups all-purpose flour, plus additional for dusting

  •     1/2 cup water

    Ingredients for Chicken Filling

  •     3/4 pound chicken breast, chopped

  •     4 tablespoons olive oil, divided

  •     1 shallot, finely chopped

  •     1 garlic clove, finely chopped

  •     1/4 cup marsala wine

  •     3 bay leaves

  •     2 tablespoons, fresh thyme

  •     2 tablespoons, parsley leaves

  •     2 tablespoons plain bread crumbs

  •     2 tablespoons Parmesan cheese, grated, divided

  •     1 teaspoon sea salt

  •     1/2 teaspoon freshly ground pepper

  •     1 large egg

  •     1/4 cup heavy cream

  •     Ingredients for Mushroom Marsala

  •     12 ounces fresh mushroom, cut into thin slices

  •     1 teaspoon sea salt

  •     4 tablespoons butter

  •     1/2 cup Marsala wine

  •     1 teaspoon chopped fresh or dry thyme


  1.     Using the dough hook with your electric mixer on low start by adding eggs one at a time. With the mixer going add the flour then water. Continue mixing until a ball if formed.

  2.     Dust flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.

  3.     Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust your work area with flour to work with the dough. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Using the palm of your hands guide the dough the machine.

  4.     Lower the setting and continue putting the dough through again, 2 or 3 additional times. Continue until the machine is at its narrowest setting. The dough should be very thin, about 1/8-inch.

  5.     Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled chicken filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. Using your fingers or a fork, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares or oval shaped

  6.     Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.

  7.     Boil the ravioli in plenty of boiling water for 10 to 13 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a slotted spoon or pour into a colander.

  8.     Directions for Chicken Filling:

  9.     In a large sauté pan with oil over medium heat brown chicken. About 6 minutes. Add shallot and garlic. Deglaze your hot sauté pan with marsala and add in bay leaves.

  10.     Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist.

  11.     Discard bay leaves. Using your food processor pulse all of the ingredients together.

  12.     Next, add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill before filling ravioli.

  13.     Directions for Mushroom Marsala:

  14.     In a large sauté pan over medium-high heat then mushrooms and salt. Stir often. Let them cook for about 8 minutes or until there is no liquid in the pan.

  15.     Add the butter to the pan and stir to combine. Add a pinch of thyme. Sauté the mushrooms in the butter on medium high heat until they begin to brown, about 2-3 minutes.

  16.     Add the Marsala wine to the pan. Toss to coat the mushrooms well. Boil this down to about half.

  17.     Add the cooked ravioli to the pan and coat with the marsala and mushroom sauce and serve immediately.


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