Chicken Italian Main course Pasta Ravioli fillings Starters

Chicken and mushroom ravioli with fresh tomato sauce

This is a very simple and easy to follow recipe for chicken and mushroom ravioli which serves 4 as a starter or two as a main course.  You have to make your own pasta but the best things in life need a bit of effort


Cooking time
1 hour


300g of strong bread flour or 00 if you can get it
3 eggs, 1 egg yolk
1 tbsp olive oil
1 tsp salt

4-5 tomatoes, chopped
2 cloves of garlic, chopped or crushed
1 tbsp olive oil
1/2 red chilli finely chopped
1 small onion finely diced
Bunch of parsley finely chopped
1 tsp salt and sugar

Ravioli filling
2 chicken breasts
1 clove of garlic, chopped
1 stock cube (add to a full pan of water)
200g chestnut mushrooms
Juice of half a lemon
Bunch of parsley finely chopped
Half a glass of white wine
1 egg

First make the pasta  by adding the flour to a large bowl, or just tip onto a large dry surface.  Make a well in the middle and add the eggs, salt and olive oil.

 Gradually work the flour into the liquid in the middle until it starts to come together, it takes a but if practice but you soon get the hang of it.  For a good tip watch this video

When the mixture starts coming together knead it roughly until it it forms a shiny ball, this will take 5-10 mins, wrap in cling film and leave in the fridge.

Next make the tomato sauce, this is a classic Italian staple and can be eaten just with pasta.  Add the olive oil to a pan over a medium heat and add the garlic and onion, fry until soft before adding the chopped chilli and finally the tomato, salt, and sugar.  Leave on a low heat with the lid off until it reduces to a rough sauce, basically once the tomato has broken down, typically around 45 mins  set aside until ready to use.

For the chicken and mushroom stuffing poach the chicken breasts in some chicken stock over a low heat for around 15 mins, remove and add to a blender with a couple of tablespoons of stock.  While the chicken is cooking add the garlic to a frying pan with olive oil and fry for a couple of minutes before adding the mushrooms and turning up the heat before adding the wine and reducing.  Fry the mushrooms until they are  soft before squeezing over the lemon and adding he parsley, again about 10 -15 mins so this can be done while the chicken is poaching.  Add this to the blender with the chicken and one egg and then blitz to a smooth mousse..

You are now ready to put everything together, remove the pasta from the fridge a good 15 mins before you roll it out, preferably using a pasta machine.  Roll the pasta out and then cur circles onto the sheets, use the beaten egg to wash around the circles before placing some filling in the centre, don;t use too much or they will burst, for more tips check this out although she uses a cutter but you’ll get the idea

Place another sheet of rolled pasta over the layer with the disks cut out, use your hands to form the pasta around the filling making sure to get the air out as you go along before cutting the ravioli out into disks and placing on a floured tray to stop them sticking.

For the final dish warm the tomato sauce through and add the pasta to a boiling pan of salted water, they will take about 3 mins to cook.  Serve with the sauce and a nice salad with balsamic vinegar.

Leave a Reply