A recipe for Homemade Ravioli with chicken, spinach, roast garlic, & ricotta filling. It’s fairly easy to make and wonderful to eat.

It has taken me 2 years to get back around to doing pasta again. Lucy has been bugging me for sometime to make Homemade Ravioli.  I experimented with chocolate ravioli, but it just wasn’t good at all.  And I wanted a new fangled ravioli maker before I tried again. 

And as a side note: I experiment quite often and have had too many failures.  But I guess that’s part of experimenting. I say this so you don’t become discouraged when things flop.  Even though you only see the things that turn out great for me, I do have failures just like every one else.

For Christmas, The Hardworking Husband took me to a kitchen supply store to get anything I wanted.  Among other things, I bought a ravioli maker.  So that meant I had to make ravioli and invite Lucy over. While at the kitchen supply store, I priced out the stove I want.  And holy moly!  $10,000!  I’m going to have to budget that into the kitchen remodel whenever we do that 20 years from now.  Well hopefully before then, but it’s gonna be a while.

Back to the ravioli. I am an avid Good Eats watcher.  Alton Brown does a great job of explaining the why and how of cooking and baking.  He’s a nerd after my own heart.  He has an episode on making ravioli. While my ravioli is a little different than mine (his are bigger & different filling), I followed his directions and they turned out great.

To make the Pasta:

Mound the flour on a flat surface (counter or cutting board). Make a large well in the center.

In a small bowl, combine remaining ingredients and stir well. Pour wet ingredients into well.

Using a fork slowly mix wet ingredients pulling the flour in until all ingredients are combined. Once it is too thick for a fork, begin gently kneading adding flour as you go. Do not force all the flour into the dough. I had a lot of flour left over.  Forcing it in will make it tough.

Form dough into a disc and wrap dough with plastic wrap and place in the refrigerator for an hour.

Remove dough from refrigerator, cut into 4 pieces and flatten 1 piece enough to fit into the past attachment for your mixer. Using the dough roller set on it’s thickest setting, send dough through, then fold, dust with flour and send it through again. Repeat until dough is smooth (4 – 7 times). You will see the dough change in texture. It will look a lot better once you are done with this first part. Once dough is smooth, turn dial to next thinnest setting and send the dough through. Turn it down again, and do it again. Repeat until dough is the thickness you are wanting. My attachment has 8 as it’s thinnest and I went down to 6. Each piece should make enough for the top and bottom of a dozen ravioli. (I didn’t get pictures of rolling because I need both hands to do this.)

To make the Filling: 

In a food processor, add chicken, spinach, garlic cloves. Blend until chicken and spinach are tiny.  Make sure there aren’t any large chunks of garlic. It will look like this.

Add ricotta & salt to to the food processor. Blend till combined.  It will then be more of a paste consistency.

To assemble Ravioli:

Lay the dough over the ravioli maker so it is just longer than the form and trim using a pizza cutter.  Place the plastic press over the top and press down.  This will form the indentations for the filling.  Fill each with about a half of a Tbsp of filling.

Then place a second piece of the dough over the top. Using a rolling pin to roll over the top to begin the cutting process. Flip the maker over and gently pull the ravioli off the maker.  

Using a ravioli cutter, finish the cutting process. 

To cook the Ravioli:

In a medium pot, bring water to boil add 1/4 tsp salt.  Once boiling add pasta and gently boil 3-5 minutes.  A hard boil can cause the ravioli break apart.  Drain, put back in pan and add sauce.  Heat until sauce is hot.  The sauce I used is Pesto. But you can use any sauce of your choosing.

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Yield: 2 dozen ravioli

Homemade Ravioli

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Ingredients

Pasta dough

• 3 cups flour
• 2 large eggs
• 3 Tbsp water
• 1 tsp olive oil
• 1/2 tsp salt

Filling

• 2 cup chicken, cooked & shreded
• 1 cup spinach
• 6 cloves roasted garlic
• 1 tsp salt
• 6 Tbsp ricotta

Instructions

Pasta Dough

1. Mound the flour on a flat surface (counter or cutting board).
2. Make a large well in the center. In a small bowl, combine remaining ingredients and stir well.
3. Pour wet ingredients into well. Using a fork slowly mix wet ingredients pulling the flour in until all ingredients are combined.
4. Once it is too thick for a fork, begin gently kneading adding flour as you go. Do not force all the flour into the dough.
5. Form dough into a disc and wrap dough with plastic wrap and place in the refrigerator for an hour.
6. Remove dough from refrigerator, cut into 4 pieces and flatten 1 piece enough to fit into the past attachment for your mixer.
7. Using the dough roller set on its thickest setting, send dough through, then fold, dust with flour and send it through again. Repeat until dough is smooth (4 - 7 times).
8. Once dough is smooth, turn dial to next thinnest setting and send the dough through. Turn it down again, and do it again. Repeat until dough is the thickness you are wanting. My attachment has 8 as it's thickest and I went down to 6. Each piece of dough should make enough for 1 dozen ravioli

Filling

1. In a food processor, combine chicken, spinach and garlic. Blend until chicken and spinach are very small. It will become green. Make sure there are no large clumps of garlic. Add ricotta and salt. Blend until well combined.

Assembling Ravioli

1. Once the dough is the thickness you want, lay it over the ravioli maker.
2. Trim using a pizza cutter so it's just longer than the ravioli maker.
3. Place the plastic press over the pasta and press down. This will give you the indentations you need for the filling.
4. Add just over half a Tbsp of filling in each indentation.
5. Once they are all filled, cover with another piece of pasta.
6. Using a rolling pin, roll over the top of the ravioli. The maker should start the cutting process. Tip the maker over and remove the ravioli and finish the cutting process with either a ravioli cutter or a pizza cutter.

To cook ravioli

1. In a medium pot, bring water to boil add 1/4 tsp salt.
2. Once boiling add pasta and gently boil 3-5 minutes. A hard boil can cause the ravioli break apart.
3. Drain, put back in pan and add sauce.
4. Heat until sauce is hot. The sauce I used is Pesto. But you can use any sauce of your choosing.

Recommended Products

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  KitchenAid Mixer, 3-Piece Pasta Maker Attachments
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  KitchenAid 14-Cup Food Processor
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  Ravioli Mold with Extra Large Squares

 I have said in other posts that each culture seems to have their own ravioli.  Obviously, Italy has Ravioli. But China has Potstickers, Germany has Runzas, and Mexico has Empanadas. I will keep on my quest to make them all.

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