Chicken Mushroom Ravioli + Caesar Salad Recipe

Make pasta dough

On a clean work surface mound 2 1/2 cups all-purpose flour and make a wide well. Crack 3 eggs into the well, add 1 tablespoon olive oil and 1 tablespoon water. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner wall until a shaggy dough forms. Knead the dough for 8–10 minutes until smooth and elastic. If dough is too dry, add up to 1 more teaspoon water; if sticky, dust with a little flour. Wrap in plastic and rest at room temperature for 30 minutes.

Cook chicken

While dough rests, season 10 oz trimmed chicken with a pinch of salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until cooked through and golden. Transfer to a plate and let cool slightly, then finely chop or pulse in a food processor to a coarse, meaty texture (avoid puréeing).

Prepare mushroom sauté

In the same skillet, add 1 tablespoon unsalted butter over medium heat. Add minced shallot and sauté 1 minute until softened. Add 8 oz finely chopped mushrooms and cook 5–7 minutes until mushrooms release moisture and brown. Add 2 minced garlic cloves and sauté 30 seconds more. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from heat and let cool slightly.

Make filling

Combine chopped chicken, sautéed mushrooms, 1/2 cup grated Parmesan, 1/4 cup ricotta (if using), 3 tablespoons light cream, 1 tablespoon chopped fresh parsley, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/8 teaspoon grated nutmeg in a bowl. Mix until evenly combined and moist but firm. Taste and adjust seasoning. Chill filling for 10–15 minutes so it holds together when forming ravioli.

Roll pasta and assemble ravioli

Divide rested dough into 4 pieces. Keep unused pieces covered. Flatten one piece and run through a pasta machine or roll thin with a rolling pin to about 1/16 inch thickness (thin but not translucent). Dust with semolina. Place teaspoons of filling spaced about 1 1/2 inches apart along the sheet. Brush a little water around each mound. Lay a second sheet over top, press gently around each mound to seal and push out air. Cut between mounds with a ravioli cutter or knife into squares. Press edges with a fork to seal. Transfer assembled ravioli to a lightly floured tray, dust with semolina, and chill briefly while you bring water to a boil.

Cook ravioli

Bring a large pot of salted water to a gentle boil. Add ravioli in batches (do not overcrowd) and cook 3–4 minutes from when they float, or until pasta is al dente and filling is hot. Reserve 1/4 cup pasta cooking water before draining the last batch.

Finish sauce and combine

While ravioli cook, melt 4 tablespoons unsalted butter in a skillet over medium heat. Swirl butter and cook until foamy, then reduce heat to medium-low and continue until solids turn golden-brown and smell nutty (2–3 minutes). Add torn sage leaves and let crisp for 20–30 seconds. Remove pan from heat and stir in 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. If sauce is too thick, whisk in up to 1/4 cup reserved pasta water to loosen. Gently toss drained ravioli in the brown butter until coated, or spoon sauce over plated ravioli. Finish with extra grated Parmesan and chopped parsley.

Make dressing

In a small bowl, mash together 1 minced garlic clove and 2 chopped anchovy fillets (or 1 tsp anchovy paste) into a paste. Whisk in 1 teaspoon Dijon mustard and 2 tablespoons fresh lemon juice. Slowly drizzle in 3 tablespoons olive oil while whisking until emulsified. Stir in 1/4 cup grated Parmesan, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust lemon, salt or anchovy to preference.

Assemble salad

Place 2 cups chopped romaine in a bowl. Add 1/2 cup croutons. Drizzle with dressing (start with about half and toss; add more to taste) and toss to coat evenly. Plate and finish with extra grated Parmesan.