Homemade Ravioli Stuffed with Chicken

O Meu TemperoReviews(1)
Brenda H.: "I was proud of my efforts with this dish! The sug…" Read More

Ravioli are decadent noodles packed with delicious ingredients. This recipe for Homemade Ravioli Stuffed with Chicken is the perfect Sunday dinner option for family and friends. It takes 90 minutes to make these delightful pockets of goodness. You no longer need to go to an expensive Italian restaurant to have the rich flavors from the boot-shaped country overseas. This recipe is not for the faint of heart, however. There are lots of ingredients and it takes time to make.


  • 1/2 chicken (small, only the breast is needed, the rest is to flavor the broth)
  • 1 carrots (peeled)
  • 1 onions (peeled)
  • 2 garlic cloves (peeled)
  • 6 juniper berries (lightly crushed)
  • 1 bay leaf
  • salt (to taste)
  • 2 tablespoons cheese (grated island)
  • 200 milliliters chicken broth
  • 300 grams plain flour (yeast free)
  • 3 medium eggs
  • 4 tomatoes (medium-sized)
  • 4 tablespoons tomatoes (pulp)
  • 150 milliliters chicken (cooking broth)
  • 1 teaspoon sugar
  • salt (to taste)
  • olive oil (to taste)
  • dried parsley (for garnish)


  1. In a large pot, add 2 liters of water, chicken, carrot, onion, garlic cloves, juniper berries, and bay leaf. Add salt to taste, and cook.
  2. Remove only the chicken breast and carrot. Grind in the blender with grated cheese, and about 200 milliliters of the cooking broth.
  3. The remaining chicken and broth may be used for another recipe.
  4. Set aside.
  5. Place the flour on a working surface, and make a hole in the middle.
  6. Put the eggs in the hole, and mix from the inside out, until they are well blended with the flour.
  7. Knead until you get a homogeneous mixture, and smooth dough.
  8. Keep sprinkling with flour the working surface whenever necessary, but not too much, so as not to dry out the dough.
  9. Divide the dough in 3 or 4 portions.
  10. Roll out each portion of dough in long rectangles, as thin as possible.
  11. Place about 1 tablespoon of filling (be generous, because the pasta expands when cooked, and the filling almost disappears) in the center of the dough, at 2 centimeter intervals, depending on the desired size of the ravioli.
  12. Brush with water the ends of the dough with filling, and cover with another piece of dough.
  13. Press with fingers between the filling, and the edges with a knife
  14. Cut into squares, or use a template.
  15. Repeat procedure until all the dough has been used.
  16. Cook the ravioli "al dente" in salted boiling water.
  17. Put the peeled and chopped tomatoes in a saucepan with a bit of olive oil. and the tomato pulp. Bring to a boil, lower heat, and simmer for a few minutes until reduced.
  18. Add about 150 milliliters of the cooking broth, sugar, and salt to taste. Let cook for a few more minutes.
  19. Grind the sauce in a blender, adding more broth if necessary.
  20. Serve the ravioli immediately, topped with the sauce, and garnish with dried parsley.
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NutritionView more



Calories610Calories from Fat140
Total Fat16g25%
Saturated Fat4g20%
Trans Fat
Calories from Fat140
Total Carbohydrate69g23%
Dietary Fiber5g20%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Brenda H. 7 Jul 2015
I was proud of my efforts with this dish! The suggestion to use only the chicken breast for the filling and the other parts for the broth was right on. I'll make this ravioli often.