Chicken Ravioli Two Ways

Name: Chicken Ravioli Two Ways
Total time: 30 min
Ingredients: 2 cups cooked chicken; 1 cup ricotta cheese; 1 cup fresh basil leaves, plus more for garnish; 2 ounces Parmesan cheese, grated, about ½ cup; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper; 1 package wonton wrappers, about 36; ½ cup butter, 1 stick; 4 to 6 sage leaves; 1 cup prepared marinara sauce; 2 tablespoons half-and-half; toasted pine nuts; grated Parmesan cheese

Coastal Mains

Chicken Ravioli Two Ways

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The Strategy:

This technique completely demystifies the intimidating process of making fresh pasta at home by utilizing store-bought wonton wrappers, which perfectly mimic the delicate chew of handmade dough. By pulsing leftover roasted chicken with rich ricotta and fresh basil, we create an elegant, tightly packed filling that boils to perfection in mere minutes. Serving them two ways—tossed in a nutty brown butter sage sauce and a deeply rich, creamy marinara—creates an instantly impressive, restaurant-quality tasting menu right in your own dining room.

Serves: 4 or more | Total Time: 30 minutes till it’s ready

Ingredients

For the ravioli:

2 cups cooked chicken
1 cup ricotta cheese
1 cup fresh basil leaves, plus more for garnish
2 ounces Parmesan cheese, grated, about ½ cup
1 teaspoon kosher salt
½ teaspoon coarse black pepper
1 package wonton wrappers, about 36

For the brown butter sauce:

½ cup butter, 1 stick
4 to 6 sage leaves

For the red sauce:

1 cup prepared marinara sauce
2 tablespoons half-and-half

For garnish:

toasted pine nuts
grated Parmesan cheese

Ingredients arranged: a stack of square wonton wrappers, a bowl of shredded roasted chicken mixed with ricotta and fresh basil, a block of Parmesan cheese, a stick of butter, fresh sage leaves, a jar of rich marinara, half-and-half, pine nuts, and a food processor bowl on a marble prep board.

Instructions

Add the chicken to the bowl of a food processor. Pulse to shred.
Add the ricotta cheese, basil leaves, and Parmesan cheese and pulse to combine.
Season with salt and pepper.
Lay four wonton wrappers onto your work surface.
Add a spoonful of the chicken filling into the center of each square. Place a small basil leaf on top of the filling.
Wet the borders of the squares with water. Lay another wonton wrapper on top and gently press with your fingers to seal in the filling. Use the tines of a fork to crimp the edges together. Repeat with the remaining wonton wrappers and filling.
Cover the ravioli with a clean towel or plastic wrap while you make the sauce.

For the brown butter sauce:

Warm the butter over low heat until it begins to froth and turn golden, about 5 minutes.
Toss in the sage leaves and continue cooking for two minutes more.

For the red sauce:

Heat marinara sauce over low heat.
Stir in the cream.

To finish the ravioli:

Lower the ravioli into a pot of boiling salted water, one at a time. Do this in batches to avoid overcrowding the pot. The ravioli will cook in just a few minutes.
Use a slotted spoon to transfer to the brown butter or red sauce.
Garnish with grated Parmesan cheese and pine nuts.

A cook's hands using the tines of a silver fork to delicately crimp and seal the edges of a square wonton wrapper, creating a plump, handmade ravioli filled with ricotta and chicken.

The full recipe lives in the Vault

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The Heart of the Table

Serving handmade ravioli is an undeniable expression of culinary romance. Presenting two distinct, beautiful preparations side-by-side elevates a simple weeknight dinner into a luxurious, deliberate occasion that demands you slow down and savor the effort.

8 guests gathered around the table laughing, eating, and drinking chilled Gavi di Gavi in long-stemmed glasses in a Palm Beach Estate dining patio with ocean views. A massive, beautiful platter of Ravioli Two Ways anchors the intimate, romantic dinner party.

Neighborly Grace

THE PRESENTATION: Do not mix the sauces. Serve the ravioli on massive, warm, stark white platters, distinctly separating the brown butter sage pillows from the creamy marinara ones. Heavily garnish the entire presentation with toasted pine nuts, whole basil leaves, and copious amounts of freshly grated Parmesan.
THE POUR: The contrast between the rich, creamy tomato sauce and the nutty brown butter requires a versatile, highly acidic Italian white. A sharply chilled, mineral-driven Gavi di Gavi or a crisp Vermentino slices perfectly through the richness of the ricotta while elevating the fresh basil.
THE VIBE: Intimate coastal elegance. This is the meal you prepare for a quiet, candlelit dinner party on the terrace, where the conversation is deep and the wine flows endlessly.

Chef’s Recommendations

The Glass Before Dinner: French 75
Pine Nuts, Turned Sweet: Biscotti with Brown-Sugared Pine Nuts and Chocolate Chips
Cold Basil, Then Hot: Chilled Strawberry & Basil Gazpacho
Something Sharp on the Side: Roasted Winter Harvest Beet and Carrot Salad

The Estate Table

Build tonight’s menu around this dish.

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Chicken Ravioli Two Ways

Chicken Ravioli Two Ways

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

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