Description
Homemade buffalo chicken ravioli delivers spicy comfort with Italian-American flair. Pasta pillows packed with zesty shredded chicken create a crowd-pleasing meal you’ll crave.
Ingredients
Scale
Main Ingredients:
- 2 cups shredded chicken
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup heavy cream
Cheese and Dairy:
- 1/4 cup buffalo sauce
- 1/4 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup ranch dressing
- 1/4 cup grated Parmesan cheese
Seasonings and Additional Ingredients:
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1–2 tablespoons water, if needed
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 tablespoon fresh chives, chopped (optional)
Instructions
- Prepare the filling by blending shredded chicken with buffalo sauce, cream cheese, mozzarella, cheddar, garlic powder, salt, and pepper until the mixture becomes smooth and homogeneous.
- Create a flour mound on a clean surface, forming a central well. Crack eggs into the center, drizzle olive oil, and sprinkle salt. Gradually incorporate flour with a fork until a cohesive dough develops.
- Knead the dough on a floured surface for 8-10 minutes, achieving a smooth, elastic texture. Add water sparingly if the dough feels dry. Wrap in plastic and allow to rest for 30 minutes at room temperature.
- Divide the dough into two equal portions. Roll each section on a floured surface until achieving a thin, translucent consistency (approximately 1/16 inch thick).
- Arrange chicken filling spoonfuls across one dough sheet, maintaining 1-inch spacing. Lightly brush water around each filling portion. Carefully overlay the second dough sheet and press edges to seal the ravioli.
- Cut sealed ravioli using a specialized ravioli cutter or sharp knife. Ensure each pocket is securely closed to prevent filling leakage.
- Bring a large salted water pot to a rolling boil. Gently drop ravioli and cook until they float, approximately 3-4 minutes. Extract with a slotted spoon and set aside.
- Create cream sauce by melting butter in a skillet over medium heat. Sauté minced garlic for 30 seconds until aromatic.
- Incorporate heavy cream, sour cream, and ranch dressing. Simmer the mixture, allowing it to thicken for several minutes. Blend in grated Parmesan cheese and season with salt and pepper.
- Coat ravioli thoroughly with the prepared sauce. Plate and garnish with fresh chopped chives for added flavor and visual appeal.
Notes
- Customize buffalo sauce intensity by adjusting the amount added to the chicken filling, allowing personalized heat levels.
- Utilize gluten-free flour blend for a celiac-friendly version of the homemade pasta dough, ensuring wider dietary accessibility.
- Experiment with alternative protein options like shredded turkey or plant-based chicken substitute for diverse meal preferences.
- Prepare extra ravioli and freeze uncooked portions for convenient future meals, storing them in a single layer on a baking sheet before transferring to freezer bags.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 660
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 39 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 180 mg