Chicken Ravioli Recipe

Make pasta dough

On a clean work surface, mound the flour and make a well in the center. Add 2 whole eggs and 1 egg yolk plus 1/2 tsp salt into the well. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms. Knead the dough for 8–10 minutes until smooth and elastic. If dough is too dry, add a few drops of water; if too sticky, dust with a little flour. Wrap in plastic and rest at room temperature for 30 minutes.

Cook chicken

While dough rests, pat the chicken breasts dry and season lightly with a pinch of salt and black pepper. Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a plate to cool. Once cool, finely chop or shred the chicken into small pieces for the filling.

Prepare spinach and aromatics

In the same skillet over medium heat add a touch more oil if needed and sauté 2 minced garlic cloves for 30 seconds until fragrant. Add the packed spinach and cook, stirring, until wilted, about 2 minutes. Transfer to a fine sieve, press out excess liquid with the back of a spoon or squeeze with paper towels. Finely chop the drained spinach.

Make filling

In a mixing bowl combine the chopped/shredded chicken (12 oz cooked), 1 cup ricotta, 1/2 cup grated Parmesan, chopped wilted spinach, 2 tbsp chopped parsley, 1 tsp lemon zest, 1/2 tsp salt, 1/2 tsp black pepper and 1 egg (beat lightly). Mix until cohesive but not runny. Taste and adjust salt/pepper. Refrigerate the filling while you roll out dough.

Roll and assemble ravioli

Divide rested dough into 4 pieces. Keep unused portions covered. On a lightly floured surface or using a pasta roller, roll each piece into a thin sheet about 1–1.5 mm thick (or setting 6–7 on a pasta machine). Cut sheets into roughly 3x4 inch rectangles or use round cutters about 2.5–3 inches diameter. Place teaspoons of filling (about 1 tsp; approximately 8–10 g) spaced 1 inch apart on one sheet. Brush edges and spaces between mounds with beaten egg white or water. Lay a second sheet over top, pressing gently around each filling mound to remove air and seal edges. Use a ravioli cutter or knife to separate, pressing edges firmly. Crimp edges with a fork if desired. Dust finished ravioli lightly with flour and place on a tray.

Cook ravioli

Bring 4 cups of water to a rolling boil in a wide pot with 1 tbsp coarse salt. Gently add ravioli in batches so they don't crowd (do not overcrowd). Cook 3–4 minutes for fresh ravioli or until they float and the pasta is tender. Use a slotted spoon to transfer cooked ravioli to a plate or directly to the sauce.

Make brown butter sage sauce

In a large skillet over medium heat, melt 6 tbsp unsalted butter. Once melted, continue to cook, swirling the pan occasionally, until foam subsides and butter turns nutty brown with a toasted aroma and small brown bits on the bottom, about 4–6 minutes. Watch carefully to avoid burning. Add 12 sage leaves and fry them for 30–45 seconds until crisp and fragrant. Remove the pan from heat and stir in 1 tbsp fresh lemon juice, 0.25 tsp salt and 0.25 tsp black pepper. If using, add 2 tbsp toasted pine nuts.

Combine pasta and sauce

Add the drained ravioli gently into the skillet with brown butter (if skillet is hot, briefly return to low heat). Toss gently to coat ravioli in butter, taking care not to break them, for 30–60 seconds. Spoon remaining browned butter over the ravioli. Taste and adjust seasoning. If sauce seems dry, add 1–2 tbsp reserved pasta cooking water.

Serve

Divide ravioli among 4 plates (or 2 generous servings). Garnish with reserved crisp sage leaves, grated Parmesan (about 1/4 cup divided), and extra chopped parsley if desired. Serve immediately.