Homemade Rosemary Chicken Ravioli

Savor the rustic elegance of Homemade Rosemary Chicken Ravioli, where delicate, hand-rolled pasta envelopes a luscious filling of savory chicken, creamy ricotta, and fragrant rosemary. This from-scratch recipe combines the art of pasta making with the comfort of a rich, buttery sauce, browned to perfection. Perfect for impressing guests or treating yourself to a gourmet dinner at home, these tender ravioli are cooked to al dente perfection and finished with a touch of fresh parsley and Parmesan. With its balance of bold flavors and silky textures, this dish elevates classic Italian cuisine into an unforgettable dining experience. Ideal for special occasions or an indulgent weeknight meal, this is pasta-making at its finest.

Nutriscore Rating: 57/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 3 large Eggs
• 1 tablespoon Olive oil
• 1 medium Chicken breast
• 1 teaspoon Rosemary
• 2 cloves Garlic
• 1 cup Ricotta cheese
• 0.5 cup Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 tablespoons Butter
• 1 tablespoon Fresh parsley (optional)

Directions

Step 1

Make the pasta dough: On a clean surface or in a large mixing bowl, make a mound with the all-purpose flour. Create a well in the center and crack in 2 large eggs. Add olive oil and a pinch of salt. Gradually mix the flour into the wet ingredients until a dough forms.

Step 2

Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes at room temperature.

Step 3

Prepare the filling: Season the chicken breast with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the rosemary. In a skillet, heat 1 tablespoon olive oil and sauté the minced garlic for 1 minute until fragrant.

Step 4

Add the chicken breast to the skillet and cook for 4–5 minutes on each side until fully cooked. Remove from the heat and let it cool slightly before shredding or finely chopping.

Step 5

In a mixing bowl, combine the shredded chicken, ricotta, Parmesan, and a pinch of salt and pepper. Mix well to form the filling.

Step 6

Roll out the pasta dough using a pasta machine or rolling pin until very thin, about 1/16 inch thick. Cut the dough into two equal-sized sheets.

Step 7

On one sheet of dough, place small mounds (about 1 teaspoon) of filling about 2 inches apart. Lightly beat the remaining egg and brush it around the filling mounds to act as a glue.

Step 8

Place the second sheet of pasta over the first, carefully pressing around the filling to seal. Use a ravioli cutter or sharp knife to cut into individual ravioli squares. Press the edges tightly to ensure they are sealed.

Step 9

Cook the ravioli: Bring a large pot of salted water to a boil. Drop the ravioli in and cook for 3–4 minutes, or until they float to the top. Remove with a slotted spoon.

Step 10

Make the sauce: In a skillet, melt the butter over medium heat until bubbly and slightly browned (2–3 minutes). Toss the cooked ravioli in the butter sauce until coated.

Step 11

Serve: Plate the ravioli and garnish with fresh parsley and a sprinkle of Parmesan cheese, if desired. Serve warm.

Nutrition Facts

Serving size	895.4 grams (895.4g)

Amount per serving	% Daily Value*
Calories	2378

Total Fat 121.30g	156%
Saturated Fat 59.30g	297%
Polyunsaturated Fat 3.40g
Cholesterol 992mg	331%
Sodium 3852mg	167%
Total Carbohydrate 203.50g	74%
Dietary Fiber 7.10g	25%
Total Sugars 2.00g
Protein 123.50g	247%

Vitamin D 132IU	660%
Calcium 1623mg	125%
Iron 16mg	87%
Potassium 1125mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 20.6%

Carbs: 33.9%