Roasted Chicken Ravioli: A Rustic Delight from Humble Beginnings

There’s something profoundly satisfying about transforming humble leftovers into a dish that sings with flavor and comfort. I distinctly remember a quiet evening, rummaging through my refrigerator, faced with the perennial question of “what’s for dinner?” Two unassuming contenders presented themselves: a portion of perfectly cooked, skinless roasted chicken breast, its savory aroma still lingering, and a package of delicate wonton wrappers, their potential for culinary adventure waiting to be unlocked. With a pantry that offered cottage cheese instead of the traditional ricotta, and a desire for something both easy and impressive, this recipe for Roasted Chicken Ravioli was born. It’s a testament to the magic that can happen when resourcefulness meets a little bit of culinary creativity, resulting in a dish that quickly became a family favorite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 4 minutes
• Total Time: 19 minutes
• Servings: 4
• Yields: 30 raviolis
• Dietary Type: Not Specified

Ingredients

The beauty of this dish lies in its simplicity, allowing the quality of a few key ingredients to shine through.

• 1 cooked chicken breast, skinless
• 4 ounces cottage cheese
• 1/2 cup Parmesan cheese, grated
• 1 large egg
• 1/4 ounce chives, roughly chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 30 wonton wrappers

Equipment Needed

While this recipe is quite approachable, a few basic kitchen tools will ensure a smooth and successful preparation.

• Large food processor
• Measuring cups and spoons
• Small bowl of water (for sealing ravioli)
• Large pot (for boiling water)
• Strainer or slotted spoon

Instructions

Crafting these ravioli is a straightforward process, perfect for a weeknight meal or a fun weekend project. The key is to ensure your filling is well-seasoned, as the delicate pasta won’t offer much in the way of flavor on its own.

1. Begin by preparing your Parmesan cheese. Place it in a large food processor and pulse until it is completely shredded and has a fine consistency. This step ensures the cheese integrates smoothly into the filling.
2. Next, prepare the cooked chicken breast. Cut it into smaller, manageable pieces and add them to the food processor with the shredded Parmesan cheese.
3. Add the roughly chopped chives to the food processor. The original recipe suggests about 1/4 cup if finely chopped, but emphasizes a “however much you like” approach, encouraging you to eyeball it. This offers a lovely fresh, oniony counterpoint to the richness of the chicken and cheese.
4. Season the mixture with salt and pepper to taste. Remember, the filling will be enveloped in pasta, so it’s crucial that it’s well-seasoned now, as you won’t have another opportunity to adjust the seasoning after the ravioli are formed.
5. Add the cottage cheese to the food processor. This is the secret to the creamy, binding element of the filling, acting as a surprisingly effective substitute for ricotta.
6. Turn the food processor on and process until the entire mixture is smooth.
7. Taste the filling at this stage. This is your final chance to season it perfectly. If it needs more salt or pepper, add it now and pulse again to combine. The filling should be quite flavorful to stand up to the pasta.
8. Add the large egg to the smooth mixture in the food processor. Mix until the egg is fully incorporated and the filling is once again smooth. The egg will help bind the filling together, ensuring it stays put within the ravioli.
9. Now, it’s time to assemble the ravioli. You can use a small melon baller or, more commonly, two spoons to place about a teaspoon of the filling onto the center of each wonton wrapper. Be mindful not to overfill, as this can make sealing difficult.
10. To seal the ravioli, dip your index finger into the small bowl of water. Gently wet two sides of the wonton wrapper around the filling. This moisture is essential for creating a good seal.
11. Carefully fold the wonton wrapper over the filling to create a triangle shape. Press firmly around the edges to ensure a secure seal, paying close attention to pushing out any trapped air. Air pockets can cause the ravioli to burst during boiling.
12. Repeat this process until you have used up your filling and wrappers, aiming to make approximately 30 ravioli.
13. Bring 2 quarts of water to a rolling boil in a large pot. Generously season the boiling water with salt. This is crucial for flavoring the pasta from the inside out.
14. Gently add the ravioli to the boiling water, being careful not to overcrowd the pot. You may need to cook them in batches depending on the size of your pot.
15. Cook the ravioli until they float to the surface. This typically takes about 3-4 minutes. The floating indicates that the pasta is cooked through and the filling is heated.
16. Once they have floated and cooked for the allotted time, carefully strain the ravioli to remove the excess water.
17. Serve immediately with your favorite sauce. The original recipe suggests a delightful combination of browned butter with lemon zest and basil, but any sauce you enjoy will be wonderful.

Expert Tips & Tricks

• Don’t Overfill: A common mistake is to overload the wonton wrappers with filling. This makes sealing difficult and increases the risk of the ravioli bursting during cooking. Stick to about a teaspoon of filling per wrapper.
• Seal Tightly: The key to preventing leaks is a good seal. Ensure all edges are firmly pressed together. The water acts as a natural adhesive.
• Watch the Water: Keep the water at a steady, rolling boil when cooking the ravioli. A gentle simmer might not cook them through properly, while an overly vigorous boil could cause them to break apart.
• Taste, Taste, Taste: I cannot stress enough the importance of tasting the filling before assembling. Cottage cheese can vary in tanginess, and personal preference for seasoning differs. Get it right before it’s too late!
• Freezing for Later: If you find yourself with extra ravioli, you can freeze them before cooking. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. Cook directly from frozen, adding a minute or two to the boiling time.

Serving & Storage Suggestions

These Roasted Chicken Ravioli are best served piping hot, allowing their comforting flavors to be fully appreciated. A simple drizzle of browned butter, a sprinkle of fresh herbs, or a light tomato sauce can elevate them beautifully. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet with a little butter or oil over low heat, or quickly in the microwave. While they are delicious reheated, their texture is at its absolute best when served fresh.

Nutritional Information

Here’s an estimated nutritional breakdown per serving of Roasted Chicken Ravioli, based on the provided ingredients and quantities. Please note that these values are approximate and can vary based on specific ingredient choices and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	327.4 kcal	N/A
Calories from Fat	N/A	81 g
Total Fat	9 g	13%
Saturated Fat	4.1 g	20%
Cholesterol	94.4 mg	31%
Sodium	1274.3 mg	53%
Total Carbohydrate	36.3 g	12%
Dietary Fiber	1.2 g	4%
Sugars	0.3 g	1%
Protein	23.4 g	46%

Note: The provided nutritional data had some formatting inconsistencies. This table is an interpretation based on the available information.

Variations & Substitutions

While this recipe is fantastic as is, there’s always room for playful adaptation in the kitchen!

• Herb Power: Instead of chives, consider finely chopped parsley, cilantro, or even a touch of rosemary for a different aromatic profile.
• Spicy Kick: Add a pinch of red pepper flakes to the filling for a gentle warmth.
• Cheese Blends: Experiment with different cheeses. A bit of shredded mozzarella could add extra creaminess, or a sharper cheddar could provide a bolder flavor.
• Vegetarian Delight: For a vegetarian version, substitute the chicken with finely chopped, sautéed mushrooms or a blend of roasted vegetables like zucchini and bell peppers. Ensure they are well-drained before adding to the food processor.

FAQs

Q: Can I use regular ricotta cheese instead of cottage cheese?
A: Absolutely! Ricotta is a traditional choice for ravioli filling and will work beautifully, offering a slightly different texture and milder flavor profile.

Q: What can I do if my wonton wrappers tear?
A: Don’t worry too much about minor tears, especially if they are on the edges. A good seal with water and firm pressing can often salvage them. For larger tears, you might consider using two wrappers, one slightly overlapping the other, and sealing them well.

Q: My ravioli are sticking together in the pot. How can I prevent this?
A: Ensure you’re not overcrowding the pot and stir them gently a couple of times as they begin to cook. Adding a tablespoon of oil to the boiling water can also help prevent sticking.

Q: How long do the ravioli need to cook?
A: The key indicator is when they float to the surface. Typically, this is about 3-4 minutes, but it’s always best to watch for them to rise.

Q: Can I make this recipe ahead of time?
A: You can prepare the filling a day in advance and store it covered in the refrigerator. The ravioli themselves can be assembled and then frozen before cooking.

Final Thoughts

This Roasted Chicken Ravioli recipe is a testament to the joy of creating delicious food from everyday ingredients. It’s a dish that’s both satisfyingly rustic and elegantly simple, proving that you don’t need fancy components to achieve impressive results. I encourage you to give it a try, experiment with your favorite herbs and sauces, and savor the delightful outcome. I’d love to hear about your culinary adventures and how you’ve made this recipe your own!