Chicken and Spinach Ravioli

Homemade Pasta is probably the best type of Pasta in the world! Now I’ve made ravioli before and since I have a pasta Sheeter and my KitchenAid, I’m making it again. Ravioli is the best type of stuffed pasta. You can fill it with absolutely anything you want! Now I’m kind of old school with the cutting because I have a hand cutter and not a ravioli shaped pan or a pasta Sheeter that fills the ravioli for you. I just think that Pasta should be made my hand and not by machine.



Pasta dough: 4 cups semolina pasta flour, 4 eggs, 1/2 tsp coarse rock salt, 1 tsp extra virgin olive oil, and 1/2 a cup of cold water. Have extra flour on hand for dusting when kneading the dough.

Stuffing: 1 tsp basil, 1 tsp marjoram, 1 tsp oregano, 12 oz ricotta cheese, 1 egg, 1 large chicken breast (cub into very small cubes and cooked), and 1/4 cup spinach chiffinade very finely.

First dump the 4 cups of flour on a flat surface. Then make a “well” or a hole in the middle creating walls with the flour on the sides. Crack the eggs and add the salt and oil to the middle. Then take a fork and break the egg yolks and slowly mix from the inside out. Once everything is (for the most part) incorporated, switch to using your hands and need the ingredients.

Use extra flour for dusting when kneading the dough

If the dough is still crumbly, add the water a little bit at a time until the dough forms a nice little ball and when you press you finger into the dough, it springs back like nothing happened. Cover with plastic wrap and keep in the fridge for 1 hour or up to 8 hours.

Now I cut my dough into 1/4 sections, you can do that and save the other doughs for later or you can keep the dough in a nice round ball and use all of it.

Once the dough is chilled, roll through the dough sheeter  to about 5 mm

For the filling mix together the egg, ricotta, oregano, basil, and marjoram. Next add the chicken and stir in the spinach. Use a spoon to potion out the filling onto the dough.

Once the dough is sheeted, cut the dough in half. Start placing the filling about 2 inches apart. then cover with the other half of the sheeted dough. Press the dough together along the filled pocket. Place on wax paper until ready to cook.

Since this is fresh pasta, boil some water and then cook for about 3 – 5 minutes. (If the filling starts to come out of the dough, well sometimes that happens).




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