Chicken and Cheese Ravioli

Chicken and Cheese Ravioli


- Freshly made pasta dough (find instructions for fresh pasta here!)
- Pieces of leftover cooked chicken, or 2 x chicken breasts, cut into very small cubes
- 1 small onion - chopped
- 1 clove minced garlic
- 1/4 cup parmesan cheese

Pasta sauce:
- 400g can chopped tomatoes
- 1/2 cup water
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 sprig thyme
- Pinch of crushed chilli powder

- Trim milk (to brush)


1. Prepare your pasta dough and roll it out to the thickness of a 50c piece.Rest it on some damp tea towels to stop it from drying out.
2.Combine the chicken pieces, onion, garlic and parmesan cheese in a bowl.
3.Cut the pasta sheets into lots of 5cm squares.
4.Place a small amount of the chicken and cheese filling in the middle of a square (don’t go overboard – if you put in too much you might not be able to close up the parcels, or the filling might spill out – a teaspoon at the most is a good amount).
5.Brush the pasta around the filling with a little bit of milk.Then place another pasta square on top and squash all around the edges with a fork to seal up the ravioli parcel.Repeat this process until you’ve used up all the filling.
6.To prepare the pasta sauce, put all of the pasta sauce ingredients in a pan and stir together.Then simmer the sauce, stirring occasionally, until it begins to thicken.
7.When your pasta sauce is almost ready, cook your ravioli in a pot of boiling water (grab an oldie for some help!) until al dente.This should only take 3 – 4 minutes.Remove the ravioli parcels from the water with a slotted spoon and transfer into a colander to drain.
8. Serve about half a cup of ravioli per person topped with pasta sauce.

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