Craving some Olive Garden cheese ravioli? Here’s a homemade ravioli recipe that you can easily whip up for dinner. It serves a hearty chicken and cheese ravioli filling made with parmesan, ricotta cheese, Italian herbs, and garlic powder, all nestled up in a homemade ravioli dough. It also comes with a creamy tomato herb sauce made from scratch. Bet you’ve never had this Italian comfort food as good as this before! Pair this cheese ravioli recipe with spring mix salad and creme brulee and you have a stunning restaurant quality dinner for a special date night.
Tips on Making Cheese Ravioli
Making ravioli at home sure takes quite some labor of love, but it sure is worth it once your loved ones taste it. Plus, isn’t the best ravioli recipe the one that’s made at home? To help you with that, check out these tips on how to make homemade ravioli.
- We highly recommend that you grate your own cheese. They melt better than pre-shredded cheese! Plus, you get more value for money when you get block cheese.
- Roll the pasta as thin or as thick as you like. The sweet spot is between ⅛ to 1/16 inch thick. Thinner pasta ravioli is more delicate to fill but is lighter and will give you more yield, while thicker pasta is stronger. It’ll also have a bit of a bite into it. You’ll get a better feel of how thick or thin the pasta should be once you make them.
- You can use store-bought rolled fresh pasta dough sheets in the groceries. Those are really made for raviolis. You can also use wonton wrappers or egg roll wrappers. But if you’ve got time on your hands, then try our ravioli dough recipe. The ravioli noodles will definitely taste so much better than store bought ones.
- Add other delicious ingredients into the filling like chopped spinach, mozzarella, roasted garlic, or chili. Do note that any ravioli filling recipe should feature a thick and not watery filling so that it’s easy to fill into the pasta.
- Make a big batch of raviolis. They freeze well. To do this, freeze the formed raviolis on a baking sheet in a single layer for 4 hours. Then transfer them into freezer bags for easier storage. You can boil the frozen cheese ravioli directly from the freezer when ready to serve.
More Ravioli Recipes You’ll Love
Now that you’ve got tips on how to make ravioli, we bet you’d want more ravioli recipes to try. For your gatherings or simply just want to stock up a variety of them, here are our highly recommended ones. You can get creative by customizing them with your own ravioli filling ideas, too.
- Baked Ravioli — This baked cheese ravioli is oozing with melted shredded cheese from the filling and on the outside as well. You’ll get a lot of mozzarella cheese pulls, basil, and tomato sauce with each bite.
- Fried Ravioli — You can turn any fresh or frozen stuffed ravioli with any kind of filling into crispy fried breaded ravioli.
- Lobster Ravioli — This lobster ravioli is an elaborate recipe that has spinach ravioli dough, lobster stock reduction, saffron emulsion, and a special ravioli seasoning. If you’re in for something special, this is what you should go for.
- Chocolate Nutella Ravioli — This one’s a fun recipe that kids and kids at heart will enjoy making and eating! You make your own fresh pasta and fill it with blobs of nutella. Add crushed oreos or sprinkles inside for a fun surprise, or top it with cream cheese or butter for a richer taste.
How To Make Chicken, Herb and Cheese Ravioli
This cheese ravioli comes with a savory chicken, herb, and cheese filling, a fool-proof ravioli dough recipe, and an easy tomato cream sauce. Make it as cheesy as you like.
For Homemade Pasta Dough:
- 1½ cups semolina flour
- 1½ cups all purpose flour
- 4 whole eggs
- 4 tbsp olive oil
- 4 tbsp water
- 1 tsp kosher salt
For Chicken Cheese Ravioli Filling:
- 1 cup cooked chicken, finely shredded
- 3 tbsp butter
- ¼ cup grated parmesan cheese
- ¾ cup whole milk ricotta cheese
- 1 tsp Italian herbs, dried
- 2 tsp garlic powder
- wonton wrappers
- 2 tbsp parsley, chopped
For Tomato Cream Sauce:
- 2 tbsp olive oil
- 2 tbsp butter, unsalted
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp fresh basil, chopped, or 1 tbsp dried basil
- 30 oz tomato sauce
- 1 tsp sugar
- 1 cup heavy cream
- ¼ cup grated parmesan cheese, plus more for topping
Homemade Pasta Dough:
Combine the dry ingredients in the bowl of a stand mixer. Start mixing it on low and add egg 1 by 1, mixing for about a minute after each addition.
Turn the speed to medium. Add the olive oil and water. Mix until all the flour is moist, and then put it together into one ball.
Knead dough for 8 to 10 minutes or until the dough is elastic.
Cover the dough with plastic wrap and rest for 30 minutes. Meanwhile, prepare the filling and sauce.
Chicken Cheese Filling:
In a large bowl, combine all filling ingredients. Mix well.
Tomato Cream Sauce:
In a large saucepan, heat the oil and butter over low heat.
Add the onion and garlic and sauté for 1 minute.
Add the tomato sauce, salt, pepper and sugar and mix well.
Cook on low for 30 minutes, stirring occasionally.
Remove from heat and stir in the heavy cream and basil.
Divide the dough into two. Using a pasta roller or a rolling pin, roll the dough into a thin rectangular strip, about 24x4 inches.
Use an ice cream scoop or cookie scoop to place little balls of the filling into one side of the dough. Make sure to leave at least 1 inch space around the edge.
Brush the edges of the dough so that they stick. Fold the other side of the dough over the filling to cover.
Gently press the top and bottom dough together.
Use a knife or a fluted pastry wheel to cut them into squares. Seal the seams together using a fork. Set aside until ready to boil.
Prepare a big pot of salted boiling water.
Cook the ravioli in batches for about 2-4 minutes, or until they float.
Toss them into the hot sauce. Top with more cheese and basil. Serve and enjoy!
- Sugar: 8g
- Calcium: 252mg
- Calories: 832kcal
- Carbohydrates: 69g
- Cholesterol: 204mg
- Fat: 50g
- Fiber: 5g
- Iron: 6mg
- Monounsaturated Fat: 23g
- Polyunsaturated Fat: 6g
- Potassium: 813mg
- Protein: 28g
- Saturated Fat: 19g
- Sodium: 1472mg
- Trans Fat: 1g
- Vitamin A: 2145IU
- Vitamin C: 14mg
Frequently Asked Questions
What goes with cheese ravioli?
The best sauce for ravioli is any good quality pasta sauce. If you’re more of a red sauce type of person, try it with marinara sauce. On the other hand, this brown butter sauce is a good oil-based alternative. As for side dishes, we recommend pairing it with salad such as caesar salad, and perhaps some roasted brussels sprouts. Nevertheless, you can always eat it on its own.
Can you pan fry ravioli instead of boiling?
Yes, fried cheese ravioli works! You can pan fry fresh ravioli dough in olive oil, butter, and garlic instead of boiling it. Just be sure to keep an eye on it and frequently move it around so that it doesn’t stick to the bottom of the pan. Cook the cheese filled pasta just until it is heated through.
ConclusionYou’ll see that making raviolis from scratch is not that intimidating at all. Make a bunch or two of them — some for dinner, and some to stock up. You will surely want to eat these chicken and cheese ravioli again!
Have your own special recipe to share? Submit Your Recipe Today!