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Buffalo Chicken Ravioli turns classic ravioli on its head with the fiery flavors of buffalo chicken tucked inside homemade pasta. The creamy, cheesy filling tames the heat, while the tangy ranch-Parmesan sauce on top creates that perfect wing night feeling in a much more elegant form. This dish is a favorite whenever friends are over and someone wants pasta but craves something bold and totally different.
I first dreamt this up to surprise my buffalo-sauce-loving partner for our anniversary dinner. Seeing his face light up as he tasted that familiar flavor in tender pasta instead of on wings made this an instant tradition for us.
Ingredients
- Shredded chicken: provides hearty protein and the perfect bite use good quality rotisserie chicken for flavor
- Buffalo sauce: brings spicy tang try to find a classic style like Franks RedHot for authentic taste
- Cream cheese: ensures smooth creamy filling softness is key to avoid lumps
- Mozzarella and cheddar cheese: create meltiness and flavor fresh mozzarella melts beautifully
- All-purpose flour: is the backbone of homemade pasta King Arthur is very reliable for consistent dough
- Fresh eggs: make dough rich and yellowish always bring to room temperature before using
- Heavy cream and sour cream: combine for the silky sauce stick with full-fat for best results
- Ranch dressing: adds cool savory balance Hidden Valley is closest to classic wing flavor
- Fresh chives: give gentle onion flavor and pop of green use kitchen scissors for neat snips
Step-by-Step Instructions
- Prepare the Filling:
- Mix shredded chicken with buffalo sauce softened cream cheese mozzarella and cheddar in a large bowl until thoroughly combined. The mixture should be creamy yet textured. Make sure cream cheese is fully softened to avoid clumps and season with a little garlic powder and your preferred amount of salt and pepper.
- Create the Pasta Dough:
- Make a mound of flour on a clean surface and form a well in the center for your eggs oil and salt. Gently whisk eggs and start drawing flour in with a fork working in circles. When too thick for the fork switch to your hands and knead until a smooth stretchy dough forms usually about eight minutes. It should gently spring back when pressed. Wrap tightly in plastic and let rest for at least thirty minutes.
- Roll the Pasta:
- Cut rested dough into pieces. Using a pasta machine or heavy rolling pin flatten dough into thin sheets about one-sixteenth of an inch. Keep unrolled pieces under a towel so they do not dry out. If hand rolling be patient and work in sections for even results.
- Form the Ravioli:
- Spoon a heaping tablespoon of filling onto the pasta leaving space for sealing. Dampen around each mound with water then press a second pasta sheet on top. Gently press around the filling to remove air pockets and seal tightly. Cut with a sharp knife or ravioli cutter for neat edges.
- Cook the Ravioli:
- Bring a large pot of salted water to a brisk boil. Drop ravioli in with a slotted spoon so they do not break. Boil until just floating usually three to four minutes. Fresh pasta cooks quickly so do not walk away.
- Create the Sauce:
- Melt butter gently in a wide pan and sauté minced garlic for about half a minute. Add heavy cream sour cream and ranch whisking smoothly. Let simmer until thick and creamy then add Parmesan and stir until melted.
- Combine and Serve:
- Gently transfer cooked ravioli straight from the pot to your skillet with sauce. Toss delicately so each one is coated. Plate immediately topping with chives for a burst of color. Serve while steamy and fresh.
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I love watching first-timers try this dish their expressions go from curiosity to delight at the combination of spicy cheesy and creamy. My brother now asks for this every birthday and he is not usually a pasta person at all.
Make-Ahead Options
You can fully prepare the filling and pasta dough separately and keep them in the refrigerator for up to a day making assembly much easier. To freeze form the ravioli and place on a tray in the freezer until solid then pack in bags for up to three months. Boil straight from frozen adding an extra minute or so to the cook time.
Perfect Pairings
This bold pasta is delicious with a simple salad and blue cheese dressing or with carrot and celery sticks for an authentic buffalo wing mood. A cold beer or a chilled glass of slightly sweet white wine like Riesling helps cut through the creaminess and matches the spice.
Troubleshooting Tips
If ravioli burst open you may have rolled the dough too thin or not sealed them firmly enough. Be sure to press well around the edges and check for air pockets. If your filling seems too loose add a bit more shredded cheese. For a gentler spice profile reduce the buffalo sauce and increase the cream cheese by a spoonful.
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Recipe FAQs
- → What type of chicken works best for the filling?
Rotisserie chicken is ideal as it’s tender, flavorful, and easy to shred, providing a hearty base for the filling.
- → How thin should the pasta dough be rolled?
Roll the pasta sheets to about 1/16 inch thickness to ensure they cook quickly yet stay sturdy enough to hold the filling.
- → Can I freeze the ravioli before cooking?
Yes, uncooked ravioli freeze well. Freeze on a baking sheet until firm, then store in bags for up to three months.
- → What sauce pairs best with buffalo chicken filling?
A creamy ranch and Parmesan sauce balances the spicy buffalo flavors perfectly, adding richness without overpowering heat.
- → How do I prevent ravioli from bursting during cooking?
Ensure the pasta edges are pressed firmly to seal air pockets and avoid rolling the dough too thin to maintain structure in boiling water.
- → Is it possible to use store-bought pasta wrappers?
Yes, wonton wrappers are a convenient alternative that works well for a quick weeknight version without homemade dough.