Chicken Ravioli

Enough filling for 25 to 30 ra
  • 2 boneless chicken breast halves (about 8 ounces), cut into chunks
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 2 cups chicken stock, simmered several minutes and seasoned to taste
  • Place chicken breasts, salt and pepper and cream in bowl of food processor fitted with the metal blade. Process, pulsing in short onoff bursts, until everything is wellincorporated. Form and cook raviolis as detailed above. Serve in bowl of warm seasoned chicken broth.

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This recipe was only for the filling. It assumes you already have the dough and know what you're doing in the kitchen. I gave it only four stars because it is bland. Anyone can chop up cooked chicken in a food processor and call it a filling. I was hoping for a bit more flavor and ideas on flavor marriages beyond basil, gorgonzola, walnuts or sage. And because the recipe was from the Two Hot duo, I was thinking it might have a bit of zip. item not reviewed by moderator and published
Sounds great for filling but there is no pcture and no directions on how to make the ravioli dough. item not reviewed by moderator and published
Reading this recipe, I found that important information is missing... once the filling is made, how do we continue? item not reviewed by moderator and published

Not what you're looking for? Try:

Burrata Ravioli with Fresh Tomato Sauce, Parmigiano and Basil

Recipe courtesy of Geoffrey Zakarian