An easy to follow step by step guide on making homemade ravioli with a killer filling! Due to its incredibly rich and creamy taste, no one will believe that it’s low-fat.
Does the thought of making homemade ravioli seem way to complicated and overwhelming?
This easy step by step guide with pictures makes the process very simple. Come on, have I let you down before?
I will be straight with you, however, in telling you that this isn’t a quick weeknight throw together meal. Your not getting dinner on the table in thirty minutes with this one. Yet, while it is a little time-consuming, it’s not complicated and totally worth the effort! Furthermore they freeze well, so you can make a big batch, freeze, and pull out to enjoy even on the busiest of nights.
My only word of caution:
Don’t dive into making these if you are already starving! I made this mistake. While they tasted amazing, my lack of patience due to the rumbling in my tummy, resulted in the most hideous looking ravioli on the planet. Taste was a ten, presentation was a very sad one. So go grab a snack before you start.
Got your snack?
Ok, now let’s get to the ravioli. We’ll start with the filling since that is the easiest part.
Homemade Ravioli Filling:
This recipe calls for cooked, shredded chicken. You have a couple of choices for this.
A.) Buy a rotisserie chicken, shred the meat and use that.
B.) Cook your own. Using a crock pot makes this super simple and pretty much effortless. This is the one I have and use all the time!
All you do is put a pound of boneless skinless chicken in your crockpot with 1/2 cup of water, salt, and pepper. Cook on high for 2 hours or until it’s cooked through . Remove the chicken from the pot and shred it up with a couple of forks.
To complete the filling, mix the shredded chicken with pre-cooked bacon (I used alfresco fully cooked chicken bacon), cream cheese, and cheddar cheese. Make this one up to two days ahead of time and store it in the fridge for quicker assembly. You may even want to double the filling part of the recipe, it makes an amazing stuffing for Paninis or wraps!
Now we move to the pasta
Homemade Ravioli Pasta:
Take your ball of pasta dough and divide it into four portions .
On a well floured surface, roll each of the pasta portions into a long strip about 12 inches long. You can use a pasta roller or a rolling-pin for this. I love my pasta roller, and they aren’t really that expensive.
My sister loves using the pasta roller, so I let her have at it.
This is what they look like all rolled out. Try to get them the same size, but as you can see if they aren’t, it’s no big deal.
Next you make an egg wash and brush the strips with it. The egg wash acts as a glue and will help the pasta seal around the filling.
I promise, my sister did all the work on her own free will. It took some convincing to get her to stop practicing hand stands and help me, but I think she ended up having fun. Although she would never admit that.
Having something sparkly near by ( notice the purple sparkly thing in the pic) always helps her stay focused.
After you have rolled and egg washed your dough place a tablespoon of the filling in intervals on one of the strips. Leave about an inch between each filling mound.
Now lay a second strip, brushed side down, over the strip with the filling. Press around the mounds of filling with your fingers sealing the edges. Make sure to press down all around the filling to get all the air pockets out.
Once you have removed all the air, cut the dough between the filling to make each ravioli.
Press around the edges of each one once more to make sure it’s well sealed together.
Otherwise your filling will escape when you boil them.
Place the individual ravioli on a well floured plate and repeat the process with the other two pasta strips.
Don’t worry if you have leftover filling!
Like I mentioned above, you can store it in the fridge and use it for sandwiches, or snacking on.
After you have assembled all of your homemade ravioli you can either freeze them for later or cook them now.
Lay your ravioli on a well flour baking sheet in an even layer. Place them in the freezer for one to two hours. Once they are frozen you can put them in a Freezer save bag and store for up to 6 months. Cook them directly from frozen, you don’t have to thaw them out.
Fresh pasta cooks very fast so your super close to enjoying your hard-earned homemade ravioli!
Bring a large pot of water to a boil. Drop in 1/4 of your ravioli and cook 3-4 minutes. Once they rise to the surface and float they are done.
Drain, repeat, enjoy!
Go grab the Homemade Pasta Dough recipe and make these ravioli!
- homemade pasta dough recipe made through step 5 (clickable link above)
- 1 egg mixed with 1 tablespoon of water
- 1 pound of cooked and shredded chicken
- 8 ounces fat-free cream cheese, softened
- 6 cooked chicken bacon slices, minced
- 40 grams (1/2 cup) shredded cheddar cheese
- Divide your pasta dough into four portions and let rest covered for 15 minutes.
- In a large bowl mix together the chicken, cream cheese, bacon and cheddar cheese. Set aside
- Take your rested dough and roll each dough ball into a 12 inch long strip. Try to make them each roughly the same size.
- Brush each strip with the egg mixture.
- Place a heaping tablespoon of the filling in intervals on one of the strips of dough. Lay a second strip, brushed side down, over the first. Press around the mound of filling with your fingers sealing the edges. Cut the dough between the filling to make your ravioli.
- Place the ravioli on a floured plate and repeat with the last two strips of dough.
- Bring a large pot of water to a boil then drop ¼ of your ravioli into the water. Let it cook for 3-4 minutes and remove with a slotted spoon into a colander to drain.
- Repeat with more raviolis. Continue until they are all cooked.
- Plate up your ravioli, top as desired and enjoy!
So what do you think? Not so bad right?
The filling is so creamy and flavorful you won’t want to cover them with a heavy sauce. Just a little butter with some fresh herbs is all it needs!