Chicken Ravioli
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Chicken Ravioli for a Crowd

Serves 8

Chockfull of gluten and dairy, but there could be substitutions, don't be shy!


4 cooked chicken breasts (quick recipe below)

2 cups ricotta

Zest from one lime or lemon

Juice of half a lime or lemon

2 cup sautéed arugula

2/3 cup diced caramelized onions (recipe below)

½ cup finely diced red pepper

1 egg

2 tsp. smoked paprika (any paprika will do)

1 tbsp. coarse sea salt

1 tsp. black pepper

¼ cup chopped parsley


 Dice the chicken well and add the rest of the ingredients. Mix well. If rolling out your own pasta dough, roll it out to the before last setting as you want the pasta to hold up to the filling.

Place 1 tablespoon of filling on dough, brush sides of pasta dough with water and close carefully without air bubbles. Set aside on floured baking sheet. Cook in salted boiling water in smallish batches for 4 minutes.

Serve with a sauce you like!

For a lovely vodka cream sauce, simply make a tomato sauce you love, depending on how much you have, add a good bit of vodka to it, (it really does make a difference). Cook off the alcohol, then add cream, check it for seasoning and voilà, vodka cream sauce!