By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 28
32 cal · 90 min
Chicken Ravioli
Recipe GLPR768bb034a9167f
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Average rating: 3.8 (1)
Delicate homemade ravioli filled with a savory chicken and cream mixture, served in a light, seasoned chicken broth. This Italian-inspired dish features tender chicken breasts blended with heavy cream and aromatic seasonings to create a smooth, flavorful filling that is encased in fresh pasta and gently simmered until tender.
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Ingredients
2 medium boneless, skinless chicken breast halves
1 tsp salt
½ tsp freshly ground black pepper
½ cup heavy cream
2 cup chicken stock, simmered and seasoned to taste
Directions
Cut the chicken breasts into chunks of approximately 1 to 1.5 inches. Transfer the chunks to the bowl of a food processor fitted with the metal blade.
Add the salt, black pepper, and heavy cream to the chicken in the processor bowl.
Pulse the processor using short on-off bursts until the chicken, cream, salt, and pepper are well incorporated and the mixture reaches a uniform, spreadable consistency. The filling should be smooth but still retain some texture. Do not overprocess.
Transfer the chicken filling to a piping bag or small bowl for use in assembling the ravioli.
Prepare fresh pasta sheets or dough according to your preferred method. Place approximately 1 teaspoon of the chicken filling on the lower half of each pasta square, spacing them evenly and leaving a small border around the edges.
Fold the pasta over the filling and press firmly around the edges to seal, ensuring no air pockets remain. Use a ravioli cutter or knife to cut individual ravioli into square or round shapes, pressing the edges again to confirm they are tightly sealed.
Bring a large pot of lightly salted water to a gentle boil. Working in batches to avoid crowding, carefully add the ravioli and cook until they rise to the surface and float for 1 to 2 minutes, indicating they are fully cooked through.
While the ravioli cook, gently warm the chicken stock in a separate pot over low heat, adjusting the seasoning with additional salt and pepper as desired.
Using a slotted spoon, carefully transfer the cooked ravioli into warmed serving bowls. Ladle the hot seasoned chicken broth over the ravioli and serve immediately.
Comments
This recipe yields 28 servings from five basic ingredients—all readily available at any Charlotte chain—and costs roughly $0.60 to $0.80 per serving depending on chicken price and cream brand, making it genuinely budget-friendly for a large group. The stated 90 minutes glosses over the real time: hand-rolling or shaping 28 ravioli takes 45 minutes minimum on top of the filling prep and cooking, so budget two hours for a weeknight this isn't. The filling itself is straightforward and forgiving, but the dish demands your attention while boiling and won't reheat well—ravioli texture suffers from rewarming. This suits a crowd meal or special dinner where you're cooking for volume and eating the same night, not a casual family weeknight.
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