Learn how to make homemade chicken ravioli without pasta machine with this ultimate guide for homemade ravioli from scratch.
For The Pasta Dough
- 2 cups all-purpose flour ( or 1 cup soft wheat flour+ 1 cup durum wheat flour for the best results)
- 3 large eggs, room temperature
- 1/2 teaspoon salt
- 1-2 tablespoons water, only if needed
For Ravioli Filling
- 1 lb ( 500 grams) ground chicken
- 1 cup freshly grated Parmesan cheese
- 4 garlic cloves, minced
- Salt and pepper to taste
For the Filling
- Mix all the ingredients for the filling, cover and keep aside.
For The Pasta Dough
- In a large bowl mix together eggs and flour using a fork. Alternative you can use a food processor.
- Use your hands to knead the dough until its completely smooth and elastic. If you find the dough to be too dry, add 1-2 tablespoons water. If it is too soft, add some flour.
- Transfer the dough on the working surface lightly dusted with flour. Cut it into 4-6 pieces.
- Roll each piece of dough to 1/16″ thickness. This is the sweet spot for ravioli thickness and will keep the filling secure in its pasta shell, while still adopting the beautifully tender texture we all love in ravioli.
- Lightly dust each sheet with flour on both sides.
Using a Ravioli Tablet
- Cut the pasta sheets crosswise into 10 inches (25 cm) long. The length with depend on the size of your ravioli tablet.
- Dust your ravioli tablet lightly with semolina or 00 flour to prevent the pasta sticking to it.
- Place the sheet of pasta on the ravioli tablet to cover every mould with the dough.
- Gently press each mould with your finger to make pockets that will be filled with the filling.
- Fill each mould with 1 teaspoon of the filling and press it down with the back of the spoon.
- Place the second sheet of pasta over the ravioli and use your hands to seal the stuffed sheets together.
- Again flour the stuffed sheets before cutting.
- Roll the rolling pin over to cut the ravioli.
- Remove the excess dough from the sides.
- Turn over the rack. You should have perfectly shaped ravioli ready for cooking!
Using a Ravioli Stamp
- Place a pasta sheet on your working surface dusted with flour.
- Gently press your ravioli stamp onto the pasta sheet so you will know where to put the filling. You only want to mark and not cut it.
- Place about 1 teaspoon of the filling in the middle of each ravioli mark.
- Then, lay a second sheet of pasta over the first sheet. Use your hands to shape ravioli. Press and seal the pasta together.
- Finally, use your stamp to cut out each ravioli. You are done!
Using a Pasta Cutter Wheel
- Place a sheet of pasta on your working surface.
- Space the filling, leaving about 2-in. space. I usually use 1 teaspoon of the filling per ravioli. For larger ravioli go for 1 tablespoon of the filling.
- Brush with egg wash or water around the filling. This helps with sealing.
- Lay a second sheet of pasta over the first, shape ravioli and seal.
- Use a pasta cutter to cut the sides and cut them into squares.
Using a Knife
- Fold your first sheet along its midline, making a light crease, then open it up. Place six evenly spaced teaspoons of your filling about a half inch apart along the lower half of the dough.
- Next, moisten the dough lightly with your water or egg wash and brush, and fold it over, pressing outward from the folded point to push out any trapped air bubbles. Now you’re going to pat the dough down around each lump of filling, creating a seal. Each piece of the filling should now be safely sealed within its setting.
- Now for the fun part! Take a plain old knife, and cut out your ravioli into even squares. Each piece should be roughly identical to the others, but a little difference in size or shape is OK, too.
The quality of your dough is very important. Often, the store-bought freezer ravioli you can get at a supermarket lacks the silky, smooth texture of homemade ravioli. Use a fine, high-quality flour and fresh eggs to make your pasta dough and you’ll taste the difference.
The thickness of your dough is critical. Leave it too thick, and your ravioli skin might be dense and gummy. Too thin and the filling leaks out when cooking. There’s a happy medium that we use in this recipe, and you should stick to it until you’re very comfortable making ravioli.
Your filling should be more solid than liquid. Watery fillings can leak out of your pasta. They can also affect your dough and make it difficult to work with. A filling with a drier texture is perfect for ravioli
Be generous with your ravioli filling. You can make the filling to your taste. If you’re seasoning the filling, be generous with the seasoning, and make it flavorful and robust. Ideally, you want the filling to be tasty enough to eat on its own! You want to stuff the dough pretty tightly to cook the ravioli, as well. At least half, up to two thirds, of the area of your ravioli pieces should comprise the filling.
Eliminate air bubbles in the ravioli where you can. It’s inevitable that a little bit of air will sneak into your pasta parcels, but press out the bubbles you can find. The ravioli will survive having a few bubbles, though, so you can rest easy if there are a few left when it’s cooking time.
- Prep Time: 40 min
- Cook Time: 10 min
- Category: Pasta recipes
- Cuisine: Italian
- Calories: 350kcal
- Sugar: 1g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 166mg
Keywords: chicken ravioli, homemade ravioli, ravioli from scratch