Chicken Ravioli Pasta Recipe – Your New Comfort Food Obsession

Very few dishes can compete with the comforting embrace of homemade chicken ravioli pasta, and today I’m sharing my absolute favorite version that’ll make you feel like an Italian nonna in your own kitchen. Vibrant flavors and tender pasta pockets come together in this magical dish that’s perfect for weeknight dinners or impressing your foodie friends.

Why This Recipe Works

• The combination of ricotta and parmesan creates a creamy, luxurious filling that melts perfectly in your mouth without becoming greasy or overwhelming the delicate chicken flavor.
• Using store-bought wonton wrappers as ravioli skins saves hours of prep time while delivering that authentic pasta texture when cooked properly – nobody will guess your shortcut!
• The simple brown butter sage sauce enhances rather than masks the ravioli flavors, with the nutty browned butter and aromatic sage complementing the chicken filling beautifully without heavy cream or complicated ingredients.
• Resting the filled ravioli before cooking ensures the seals set properly, preventing any filling leakage during cooking and resulting in perfectly intact pasta parcels every single time.
• Shallow poaching the ravioli in gently simmering water rather than rolling boils prevents them from breaking apart while cooking evenly throughout without becoming mushy or tough.

Ingredients

• 1 pound boneless, skinless chicken breasts, finely diced
• 2 cups whole milk ricotta cheese, drained
• 1 cup grated parmesan cheese, plus extra for serving
• 2 large eggs, lightly beaten
• 1/4 cup fresh parsley, finely chopped
• 2 teaspoons fresh thyme leaves
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 package (12 ounces) square wonton wrappers
• 1/2 cup unsalted butter
• 8-10 fresh sage leaves
• 1 tablespoon olive oil
• 2 quarts water for cooking
• 1 tablespoon salt for cooking water

Equipment Needed

• Large mixing bowl
• Medium skillet
• Large pot or Dutch oven
• Slotted spoon or spider strainer
• Pastry brush or small spoon
• Baking sheet lined with parchment paper
• Kitchen timer
• Instant-read thermometer

Instructions

Prepare the Chicken Filling

Begin by heating the olive oil in your medium skillet over medium-high heat until it shimmers, about 2 minutes. Add the finely diced chicken breast and cook for 5-7 minutes, stirring occasionally, until the pieces are cooked through and reach an internal temperature of 165°F on your instant-read thermometer. Transfer the cooked chicken to a cutting board and let it cool for 10 minutes before finely chopping it into even smaller pieces – this ensures every ravioli gets consistent filling. In your large mixing bowl, combine the cooled chicken with ricotta, parmesan, beaten eggs, parsley, thyme, garlic powder, onion powder, black pepper, and salt. Mix gently but thoroughly until everything is well incorporated without overworking the mixture. Tip: Let the filling rest in the refrigerator for 15 minutes before assembling to allow flavors to meld and make the consistency easier to work with.

Assemble the Ravioli

Lay out your wonton wrappers on a clean surface and keep them covered with a damp paper towel to prevent drying out. Using your pastry brush or small spoon, lightly brush the edges of half the wrappers with water – this will act as the glue for sealing. Place about 1 tablespoon of the chicken filling in the center of each moistened wrapper, being careful not to overfill and leaving about 1/2-inch border around the edges. Top each filled wrapper with another dry wrapper and press firmly around the edges to seal, starting from the center and working outward to push any air bubbles toward the edges. Use your fingers to ensure a tight seal, then press with the tines of a fork around all four edges to create a decorative pattern and extra security against leaks during cooking.

Cook the Ravioli to Perfection

Bring 2 quarts of water and 1 tablespoon of salt to a gentle simmer in your large pot over medium heat – you want bubbles just breaking the surface, not a rolling boil that could tear the delicate ravioli. Carefully lower 6-8 ravioli into the water using your slotted spoon and set your kitchen timer for 3-4 minutes. The ravioli will initially sink to the bottom but should float to the surface within 1 minute – if any stick to the bottom, gently nudge them loose with your spoon. Cook until the pasta becomes slightly translucent and the edges look tender, then remove with your slotted spoon and transfer to your prepared baking sheet in a single layer. Tip: Don’t overcrowd the pot – cook in batches to maintain water temperature and prevent ravioli from sticking together.

Create the Brown Butter Sage Sauce

While your ravioli are cooking, melt the unsalted butter in your medium skillet over medium heat. Continue cooking for 3-5 minutes, swirling the pan occasionally, until the butter turns golden brown and develops small brown specks at the bottom – you’ll know it’s ready when it smells nutty and aromatic. Immediately add the fresh sage leaves and cook for another 30-45 seconds until they become crisp but not burned. Remove from heat immediately to prevent burning – brown butter can go from perfect to ruined in seconds! Tip: Have your cooked ravioli ready before making the sauce, as brown butter waits for no one and is best served immediately after preparation.

Serve and Enjoy Immediately

Arrange your cooked ravioli on serving plates or a large platter, then drizzle the warm brown butter sage sauce over the top, making sure to include some of those crispy sage leaves for texture and visual appeal. Sprinkle with additional grated parmesan cheese and a pinch of black pepper for extra flavor dimension. Serve immediately while everything is hot and the textures are at their peak – the contrast between the tender pasta, creamy filling, and crispy sage is what makes this dish extraordinary. For best results, enjoy within 10 minutes of assembling to maintain ideal temperatures and textures that make this chicken ravioli pasta truly memorable.

Tips and Tricks

If you want to take your chicken ravioli game to professional levels, consider these advanced techniques that separate good pasta from great pasta. For the filling, try roasting your chicken breasts instead of sautéing them – place seasoned breasts on a baking sheet at 400°F for 20-25 minutes until they reach 165°F internally. This method concentrates the chicken flavor and creates a slightly drier texture that absorbs the cheese mixture better without making the filling watery. When working with wonton wrappers, always check the expiration date as older wrappers tend to dry out and crack more easily during assembly – fresh wrappers are more pliable and seal better. For a more authentic pasta texture, you can make your own dough using 2 cups all-purpose flour, 3 large eggs, and 1 tablespoon olive oil mixed until a smooth dough forms, then rested for 30 minutes before rolling out thinly – though this adds significant time, the texture difference is noticeable. When cooking ravioli, adding a tablespoon of olive oil to the cooking water helps prevent sticking, but don’t add salt until the water is already boiling as salt can pit stainless steel pots over time. For the brown butter sauce, use European-style butter if available as it has a higher fat content and lower water content, resulting in a richer, more stable sauce that browns more evenly. If your sauce accidentally burns, don’t try to save it – start over as burned butter will make the entire dish bitter. For make-ahead options, you can assemble the ravioli up to 24 hours in advance and store them in a single layer on parchment-lined baking sheets in the refrigerator covered with plastic wrap – they may need an extra minute of cooking time when chilled. Frozen ravioli can be prepared by flash-freezing assembled uncooked ravioli on baking sheets for 2 hours until solid, then transferring to freezer bags for up to 3 months – cook directly from frozen, adding 2-3 minutes to the cooking time. For serving, warm your plates in a 200°F oven for 5 minutes before plating to keep the ravioli hot longer, and always serve with extra grated parmesan on the side for guests to add according to their preference.

Recipe Variations

• For a creamier version, replace the brown butter sauce with a Alfredo-style sauce by melting 4 tablespoons butter, whisking in 2 tablespoons flour to make a roux, then gradually adding 1 cup heavy cream and 1/2 cup grated parmesan until smooth and thickened. This creates a richer, more decadent dish that’s perfect for special occasions or when you’re craving ultimate comfort food.
• Transform this into a baked ravioli casserole by arranging cooked ravioli in a greased baking dish, topping with 2 cups marinara sauce, 1 cup shredded mozzarella, and baking at 375°F for 20 minutes until bubbly and golden. This variation stretches the recipe to feed more people and adds that satisfying baked cheese top that everyone loves.
• Create a mushroom lovers’ version by adding 1 cup finely chopped sautéed mushrooms (cremini or shiitake work best) to the chicken filling and using thyme as the primary herb. The earthiness of mushrooms complements the chicken beautifully and adds depth to every bite while keeping the dish feeling luxurious and restaurant-quality.
• For a lighter, brighter alternative, toss the cooked ravioli with a sauce made from 1/4 cup olive oil, zest and juice of 1 lemon, 2 tablespoons chopped fresh basil, and 1 teaspoon red pepper flakes. This citrusy version is perfect for summer evenings when you want something satisfying but not heavy, and the lemon cuts through the richness of the cheese filling beautifully.
• Make it spicy by adding 1 teaspoon crushed red pepper flakes to the filling mixture and using a arrabbiata sauce instead of brown butter – simply sauté 2 minced garlic cloves in 3 tablespoons olive oil, add 1/2 teaspoon red pepper flakes, then 2 cups crushed tomatoes and simmer for 15 minutes. This variation brings heat and complexity that will wake up your taste buds and make the dish feel entirely new and exciting.

Frequently Asked Questions

Can I use frozen chicken instead of fresh?

Absolutely! Thaw frozen chicken breasts completely in the refrigerator overnight, then pat them very dry with paper towels before dicing and cooking. Frozen chicken tends to release more moisture during cooking, so you may need to cook it for an additional 2-3 minutes to evaporate the extra liquid. Make sure to cool the cooked chicken completely before mixing with the cheese filling to prevent the ricotta from becoming watery. The texture might be slightly different than fresh chicken, but the flavor will still be delicious and perfect for ravioli filling.

What if my ravioli break during cooking?

If your ravioli break during cooking, it’s usually due to overfilling, inadequate sealing, or too vigorous boiling. For immediate repair, carefully remove the broken ravioli with a slotted spoon and serve them as is – they’ll still taste great even if not picture-perfect. To prevent future breaks, make sure to leave at least 1/2-inch border when filling, press edges firmly with a fork, and maintain a gentle simmer rather than rolling boil. Cooking in smaller batches also helps maintain water temperature stability and reduces the chance of ravioli knocking into each other and tearing.

Can I make this recipe gluten-free?

Yes, you can easily adapt this recipe for gluten-free diets by using gluten-free wonton wrappers (available in most well-stocked supermarkets) or making your own gluten-free pasta dough using 1 1/2 cups gluten-free flour blend, 2 eggs, and 1 tablespoon olive oil. The cooking time may need adjustment as gluten-free pasta often cooks faster and can become mushy if overcooked. Check after 2 minutes and look for the same visual cues – the pasta should be tender but still have some bite. All other ingredients are naturally gluten-free, making this an easy adaptation.

How long do leftovers keep, and how should I reheat them?

Leftover cooked ravioli will keep in an airtight container in the refrigerator for up to 3 days, though the texture is best when fresh. To reheat, place ravioli in a single layer on a microwave-safe plate, cover with a damp paper towel, and microwave on 50% power for 1-2 minutes until warmed through. Alternatively, you can reheat them in a skillet with a tablespoon of water or broth over medium-low heat, covered, for 3-4 minutes. The sauce is best made fresh, but if you have leftover sauce, reheat it gently in a saucepan over low heat while stirring constantly.

Can I freeze uncooked ravioli for later use?

Freezing uncooked ravioli is an excellent way to have homemade pasta ready for busy nights. Arrange assembled ravioli in a single layer on parchment-lined baking sheets and freeze until solid, about 2 hours, then transfer to freezer bags or containers. They’ll keep for up to 3 months. When ready to cook, do not thaw – add frozen ravioli directly to simmering water and cook for 5-6 minutes until they float and the pasta is tender. You may need to cook in smaller batches and stir gently to prevent sticking since frozen ravioli will lower the water temperature more significantly.

Summary

This chicken ravioli pasta combines tender homemade ravioli with creamy chicken filling and nutty brown butter sage sauce for the ultimate comfort food experience that’s surprisingly approachable for home cooks.