Buffalo Chicken Ravioli (Printable Version)
Spicy buffalo chicken and creamy cheese blend inside tender pasta, finished with a smooth ranch Parmesan sauce.
# Ingredients:
→ Filling
01 -
300 grams shredded rotisserie chicken
02 -
90 grams Frank's RedHot buffalo sauce
03 -
120 grams softened cream cheese
04 -
100 grams shredded fresh mozzarella
05 -
50 grams shredded cheddar cheese
06 -
1 teaspoon garlic powder
07 -
Salt and black pepper to taste
→ Pasta Dough
08 -
250 grams all-purpose flour (King Arthur preferred)
09 -
2 large fresh eggs at room temperature
10 -
1 tablespoon olive oil
11 -
1/2 teaspoon fine salt
→ Sauce
12 -
30 grams unsalted butter
13 -
2 cloves garlic, minced
14 -
120 milliliters heavy cream
15 -
60 grams sour cream
16 -
90 grams ranch dressing (Hidden Valley recommended)
17 -
50 grams grated Parmesan cheese
→ Garnish
18 -
Fresh chives, snipped
# Steps:
01 -
Combine shredded chicken, buffalo sauce, softened cream cheese, mozzarella, cheddar, garlic powder, salt, and pepper. Mix until evenly incorporated but still textured.
02 -
Create a flour mound with a well on a clean surface. Add eggs, olive oil, and salt into the well. Gradually mix flour into wet ingredients using a fork then hands until forming a shaggy dough. Knead for 8 minutes until smooth and elastic. Wrap tightly and rest for 30 minutes.
03 -
Divide dough into portions and roll or machine into thin sheets approximately 1.5 mm thick. Keep covered with a towel to prevent drying.
04 -
Place tablespoon-sized filling portions spaced evenly on one pasta sheet. Brush water around filling edges, then cover with second sheet. Press firmly to seal and expel air pockets. Cut ravioli with a cutter or sharp knife.
05 -
Bring a large pot of salted water to a rolling boil. Gently lower ravioli using a slotted spoon. Cook 3-4 minutes until they float. Remove carefully and drain.
06 -
Melt butter in a skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Stir in heavy cream, sour cream, and ranch dressing; simmer until thickened. Incorporate Parmesan cheese until melted.
07 -
Add drained ravioli to sauce and toss gently to coat evenly. Plate immediately and garnish with snipped fresh chives.
# Notes:
01 -
Ravioli can be frozen uncooked on a baking sheet then stored in freezer bags for up to 3 months. Cook from frozen, adding 1-2 minutes to cooking time.
02 -
Let filled ravioli rest for 10 minutes before cooking to allow seals to set.
03 -
Reserve some pasta cooking water to thin sauce if it becomes too thick.
04 -
For reduced spiciness, use 2-3 tablespoons buffalo sauce and increase cream cheese accordingly.