Chicken and Mushroom Ravioli with Tomato Sauce (Printable Version)

Tender chicken and mushroom filled ravioli with bright tomato sauce for an elegant Italian meal.

# 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 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 at room temperature.
02 - Heat olive oil in a skillet over medium heat. Sauté chopped onion until softened, approximately 3 minutes. Add minced garlic and chopped mushrooms; cook until mushrooms release moisture and turn golden, about 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 thin sheets approximately 1/16 inch thick using a pasta machine or rolling pin. Maintain consistent thickness for even cooking.
04 - Place small mounds of filling, about 1 teaspoon each, 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.
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 serving.
06 - Bring a large pot of generously 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 to avoid tearing.
07 - Place cooked ravioli on serving plates and spoon warm tomato sauce over the top. Garnish generously with grated Parmesan cheese and fresh basil leaves. Serve immediately while hot.

# Expert Hints:

01 -
  • The tender chicken and earthy mushroom filling creates such a satisfying bite
  • Making your own pasta transforms an ordinary dinner into something truly memorable
  • The bright tomato sauce cuts through the richness perfectly
02 -
  • The filling must be completely cool before assembling the ravioli or the dough will become soggy and tear
  • Do not overfill the ravioli or they will burst during cooking
  • Seal each ravioli firmly, pressing out any air pockets before cutting
03 -
  • Keep the pasta dough covered with a damp towel while working to prevent drying
  • Use a pizza cutter for perfectly straight ravioli squares
  • Cook a test ravioli first to check your timing and seal quality

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