Buffalo Chicken Ravioli Recipe

Prepare chicken

If you don't have leftover cooked chicken, poach two medium chicken breasts in simmering salted water until cooked through (about 12 minutes). Cool and shred finely. Measure 2 cups shredded chicken.

In a medium bowl, combine softened cream cheese, ricotta, and shredded mozzarella. Mix until smooth and uniform.

Add shredded chicken, chopped green onions, 1 tbsp Buffalo sauce, Worcestershire, garlic powder, 1 tsp salt, and 1 tsp black pepper. Fold thoroughly to combine. Taste and adjust Buffalo sauce or salt as desired. If you like stronger bleu flavor, fold in 1/4 cup crumbled bleu cheese.

Prepare a clean work surface and lightly dust with 1/4 cup flour. Lay out wonton wrappers or fresh pasta squares in a single layer. Keep unused wrappers covered with a damp towel to prevent drying.

Brush the edges of each wrapper lightly with beaten egg. Place about 1 to 1 1/2 teaspoons of the buffalo chicken filling in the center of half the wrappers, leaving a 1/4-inch border.

Top each filled wrapper with another wrapper. Press gently from the center outward to remove any air pockets and seal the edges firmly. Use a fork to crimp the edges for extra seal and decorative finish. Transfer assembled ravioli to a lightly floured baking sheet in a single layer.

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Reduce to a gentle boil (medium-high) and add ravioli in batches to avoid overcrowding.

Cook fresh ravioli for 3 to 4 minutes, or until they float and the pasta feels tender but still holds shape. Use a slotted spoon to transfer cooked ravioli to a warm plate or directly into a skillet with sauce (see next section).

In a large skillet over medium heat, melt 2 tablespoons butter. Add 1/4 cup additional Buffalo sauce and heat until combined and just simmering, stirring to create a glossy sauce.

Add the drained ravioli to the skillet and gently toss to coat, 1 to 2 minutes, taking care not to break them. If sauce seems too thick, add 1 to 2 tablespoons reserved pasta water.

Taste one ravioli and adjust seasoning if needed. Transfer six ravioli per serving to warm plates. Spoon any remaining sauce over the ravioli and garnish with chopped parsley.

Serve each order with a ramekin of ranch or bleu cheese dressing, allowing the guest to choose. Provide extra Buffalo sauce on the side if desired.