Homemade Chicken Ravioli Two Ways
Wonton wrappers make this completely doable on a weeknight — fill and seal them assembly-line style, then lay them on a parchment-lined sheet until you're ready to boil. Watch the brown butter carefully: it should smell nutty and turn golden, not black. Transfer the boiled ravioli straight from the water into whichever sauce you're serving, letting them soak up the flavor for a few seconds before plating.
Time is the ultimate luxury, and for the gracious host, protecting that time requires a definitive plan. The workweek can easily overwhelm even the most seasoned home cook, turning the joy of a shared meal into a frantic, stressful chore. Yet, dedicating a few focused hours to pantry organization and proactive preparation is the secret to unlocking true culinary freedom.
This mindset naturally leads to the art of culinary repurposing — channeling your creativity to ensure no beautiful meal goes to waste. Roasted chicken from Sunday evening gracefully becomes the star of Tuesday's exquisite dinner, perfectly marrying weeknight efficiency with weekend elegance. By washing, chopping, and portioning ingredients the moment they arrive in your kitchen, you transform weekday cooking from a scramble into a seamless, enjoyable routine.
The Smart Shortcut
To build a spectacular ravioli without dedicating an entire afternoon to the process, we employ the brilliant shortcut of fresh wonton wrappers. We blend our leftover, finely minced chicken with creamy ricotta, fresh basil, and sharp Parmesan to create a rich, perfectly seasoned filling that comes together in moments.
Assembly & Cooking
Putting the ravioli together is a rhythmic, deeply satisfying process. A gentle brush of water is all it takes to seal the creamy filling between two delicate wrappers, firmly crimped with the tines of a fork to lock everything in place. Once dropped into generously salted, rapidly boiling water, the pasta cooks in mere minutes before being lifted directly into your choice of a bubbling brown butter sage sauce or a warm, creamy tomato marinara.
Chicken Ravioli with Brown Butter Sage & Tomato Marinara
Ingredients
Method
- Place the cooked chicken into the bowl of a food processor and pulse to mince.
- Add the ricotta cheese, fresh basil leaves, and grated Parmesan cheese into the bowl.
- Pulse until the ingredients are completely combined.
- Season the filling with the kosher salt and coarse black pepper.
- Spread four wonton wrappers flat onto your clean work surface.
- Place a spoonful of the chicken filling directly into the center of each square.
- Place a small, fresh basil leaf on top of the filling mound.
- Use your finger or a pastry brush to wet the entire border of the wonton square with water.
- Place a second wonton wrapper on top of the filling.
- Gently press down with your fingers, working from the center out, to push out the air and seal the ravioli.
- Use the tines of a fork to firmly crimp and seal the outer edges.
- Repeat this process with the remaining wonton wrappers and filling.
- For the brown butter sauce, warm the butter in a skillet over low heat until it begins to froth and turn golden, about 5 minutes.
- Toss the sage leaves into the brown butter and continue cooking for two minutes more.
- For the red sauce, heat the marinara sauce in a small saucepan over low heat.
- Stir in the half and half until the sauce is creamy and warm.
- Fill a deep pot with water and bring it to a rolling boil.
- Season the boiling water with a generous amount of salt.
- Carefully lower the ravioli into the pot, one at a time, working in small batches so you do not overcrowd the pot or tear the delicate wrappers.
- Boil until they float to the top and become tender, just a few minutes.
- Use a slotted spoon or spider skimmer to gently lift the ravioli from the water and transfer them directly into either the brown butter or the red sauce.
- Garnish the finished dish with extra grated Parmesan cheese and toasted pine nuts.
The Heart of the Table
Wonton wrappers make this completely doable on a weeknight — fill and seal them assembly-line style, then lay them on a parchment-lined sheet until you're ready to boil. Watch the brown butter carefully: it should smell nutty and turn golden, not black. Transfer the boiled ravioli straight from the water into whichever sauce you're serving, letting them soak up the flavor for a few seconds before plating.
The Art of the Host
- Food processor (crucial for achieving a uniform, finely minced filling)
- Large slotted spoon or spider skimmer (for delicately retrieving ravioli from boiling water without tearing)
- Deep pasta pot (essential for boiling without overcrowding)
- Pastry brush (for lightly and evenly sealing the wonton edges)
- Large rustic serving platter
Neighborly Grace
- THE PREPARATION: Assemble the ravioli ahead of time and freeze them in a single layer in resealable bags. Bring them to room temperature while your water boils for a near-instant, highly impressive dinner.
- THE POUR: A crisp, medium-bodied Chardonnay to beautifully cut through the richness of the brown butter and ricotta, or an earthy Sangiovese if leaning into the creamy red marinara sauce.
- THE VIBE: A calm, collected kitchen on a Tuesday evening; the profound satisfaction of pulling a masterfully prepped meal together in under twenty minutes while pouring a well-deserved glass of wine.