Chicken and Cheese Ravioli

Homemade pasta is one of my favorite things to eat, and it is surprisingly simple to make. Many restaurants have gotten away from the art of making dough by hand and our culture has become accustom to the taste of store-bought pasta. I savor the practice of making pasta by hand, and it has become a favorite stay-home, date-night activity for me and my husband.

With Italian music playing in the background and two glasses of our favorite Pinot Noir, we begin the process of creating pasta dough. We use these Ravioli Dough and Making Ravioli recipes from William Sonoma, but we knead the dough with an old-fashioned style pasta machine. One of us turns the dough crank and feeds the ball through the machine, while the other catches the flat sheet of pasta from the other side. Then we stuff, mold and trim the ravioli before cooking. The experience of making the pasta together creates much anticipation for enjoying this delicious meal, and it tastes like it was made in a family-owned Italian restaurant.

Ingredients for Ravioli Filling:
1 chicken breast, cooked and diced
1 cup ricotta cheese
¼ cup freshly grated Asiago cheese
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
¼ teaspoon pepper

Other Ingredients:
Ravioli dough (see recipe above)
Homemade or good quality store-bought marinara
Freshly grated Parmesan cheese


  1. Place chicken, ricotta and Asiago cheeses, nutmeg, salt and pepper in a food processor and pulse, until chicken is finely chopped.
  2. Follow recipes for Ravioli Dough and Making Ravioli.
  3. Heat marinara sauce and serve ravioli with desired amount of sauce and grated Parmesan cheese.

Makes 40 to 48 ravioli


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