Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chicken Ravioli

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  • Level: Easy
  • Yield: Enough filling for 25 to 30 ra
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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


  1. 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.