Homemade chicken ravioli

Ravioli

This was my first time making ravioli 100% from scratch. The last time I made it, I bought pre-made pasta dough and pasta filling then stuffed them myself. This time, I made the dough, the filling and the sauce. It is a lot of work but it is so worth it! This batch make a TON (about 4 dozen) of ravioli but it can be frozen for about 3 months or will keep in the fridge for up to 5 days. Enjoy!




Ingredients for Dough

Directions

1 1/2 cups white flour, plus extra for dusting

2 eggs

Extra Virgin Olive Oil

Salt

 
Ingredients for Filling


1 lb chicken breast, shredded
2 tablespoons olive oil, divided, plus extra for drizzling
1 red onion, chopped extra fine
2 tbsp chopped garlic
1 1/4 tsp Oregano, divided
1 tsp Italian parsley
1 cup extra fine diced tomatoes
1/2 cup fresh breadcrumbs
2 tablespoons fresh grated Parmesan cheese
2 tablespoons fresh grated Romano cheese
Salt and pepper to taste (Optional)






Ingredients for Sauce

1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes (optional)
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon

Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.

For best results when making the dough, use a wooden cutting board on a towel on the counter. The wood helps absorb any heat and the towel keeps it from slipping

*I put pictures so you know how it is supposed to look*

Form flour into a mound and create a well in the center. 

 

Break eggs in the middle of the well. Mix the dough well with your hands. (yes, your hands). Remember, in order to keep a smooth, silky texture, you need to work quickly! Add a small drizzle of olive oil and a pinch of salt. 

 

Keep mixing until small blisters form in the dough that burst every time you turn the dough in your hands. (should be a smooth ball when your done)

Seran wrap the pasta dough and let rest in the fridge for at least an hour. DO NOT BOTHER THE DOUGH!

In the meantime, boil chicken until done. Shred in a food processor. Brown chicken in 2 tablespoons of olive oil over medium-high heat. Add red onion and garlic. Add tomatoes, Parsley and 1 tsp of Oregano. Add salt and pepper to taste. Stir until moist. Should look like a paste. Add breadcrumbs and cheeses, a little at a time, until mix is crumbly yet smooth. Allow to sit for about 10 minutes. Meanwhile, roll out 1/2 of pasta dough til about 1/8 inch thick. (Works best at cool-room temperature) Cut into 1x1 inch squares. Fill each other square with about 1 heaping teaspoon full of chicken mix. Take another square and put it over the chicken mix. Press all the way around the square with a fork until completely sealed. Boil about 7-10 squares at a time to avoid sticking. Drain with a slotted spoon and place in a bowl. Drizzle with olive oil, top with sauce and remaining Oregano. Enjoy! (Goes best with a piece of garlic bread and salad.)