Chicken Spinach and Cheese Ravioli

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I’ve recently started making fresh pasta. I love it! It’s definitely fresher and softer than the boxed pasta.

This Chicken, Spinach and Cheese Ravioli isn’t as hard to make as you may think. Truthfully, I used some already done rotisserie chicken, that you can find at the supermarket, to put this together.

Let’s start with the dough. I used Angela & Mark of Cooking With Wine’s pasta dough recipe. It’s extra rich and pillowy soft because of all of the egg yolks it uses.

After you make the dough, wrap it in plastic and put in the refrigerator to rest while you make the filling.

Divide the dough into two halves. Use one half at a time. Then roll out the dough and run it through a standing mixer’s pasta attachment.

Dollop tablespoon fulls of filling down the dough. Fold the dough over the filing and cut into squares with a decorative pastry wheel.

Perfection!

Pasta Dough Recipe:

From Cooking With Wine

Ingredients

250g Tipo 00 pasta flour

1 whole egg

5 egg yolks

1 tsp melted unsalted butter

1 tsp milk

Water as needed to bring the dough together

PASTA DOUGH

1. For the pasta, put flour on a clean work surface and make a well (a hole in the middle like a volcano). 

2. In the well add eggs, yolks, butter and milk. Stir with a fork gradually incorporating the flour until it can be mixed by hand

3. Knead the dough for at least 10 minutes (more kneading will occur with the pasta roller). Wrap in plastic and refrigerate for 30 minutes to 6 hours.

Prepare the filling

ROLL OUT THE DOUGH

1. Remove pasta dough from refrigerator and knead for a few minutes by hand.

2. Cut into manageable pieces and put through pasta roller starting with setting 1.

3. Fold and run through on setting 1 a total of 3 times.

4. Run through setting 2 in the same manner, folding and re-running twice. 

5. Run through on setting 3 then 4 then 5 and your sheets are done.

6. Sprinkle semolina on a flat surface and lay your pasta sheet down.

7. Place 1 tbsp scoops of filling about 1.5in apart on half of the sheet. Fold the sheet in half down the short edge over onto your filling scoops. Carefully press the sheets together around each scoop of filling. Press out as much air as possible.Use a ravioli cutter or a knife to cut into squares or circles, then set aside on a semolina lined baking sheet.

Filling Recipe:

1 cup shredded rotisserie chicken

3/4 cup fresh spinach

1/2 cup ricotta cheese

1/4 cup Parmesan cheese

2 cloves garlic

Salt and pepper

Place all ingredients into a food processor. Blend until all ingredients are fine

Bring a large pot of salted water to boil. Add about half of the ravioli to the water to boil at a time. Cook for 2-4 minutes. Remove. Then boil remaining ravioli and remove when ready.

Serve with Alfredo Sauce or sauce of choice.