How to Make Silky Fresh Ravioli with Chicken & Ricotta Filling - MattangE

Discover the ultimate comfort food experience with our comprehensive guide to Homemade Chicken Ravioli with Brown Butter Sage Sauce. Learn the secrets of silky pasta dough, a savory chicken and ricotta filling, and the aromatic magic of toasted sage and nutty brown butter. This long-form tutorial covers everything from history to technical mastery.

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The Timeless Elegance of Homemade Ravioli

A gourmet plate of homemade chicken ravioli drizzled with nutty brown butter and garnished with crispy sage leaves and Parmesan cheese.

There is something undeniably romantic and deeply satisfying about making pasta from scratch. Unlike dry pasta, which is a pantry staple, fresh egg pasta represents a labor of love—a craft passed down through generations of Italian nonnas. Ravioli, the "stuffed" gem of the pasta world, offers a canvas for endless creativity. Among the many varieties, Chicken Ravioli with Brown Butter Sage Sauce stands out as a sophisticated yet rustic dish that perfectly balances savory protein with the nutty, aromatic profile of toasted butter.

Historically, ravioli (from the Italian word 'riavvolgere', meaning 'to wrap') were likely invented as a way to use leftover meats and vegetables. Today, they have evolved into a gourmet delicacy found in the finest trattorias. By making them at home, you control the quality of every ingredient: the richness of the yolks, the texture of the chicken, and the freshness of the sage. In this guide, we will dive deep into the technical nuances that separate a good ravioli from a transcendental culinary experience.

📋 Recipe Card

Prep Time: 1 hour (plus 30 mins resting)

Cook Time: 15 minutes

Servings: 4 - 6 people

Ingredients

For the Pasta Dough:

• 2 cups (250g) Type 00 Flour or All-Purpose Flour
• 3 large (50g each) Eggs
• 1/2 teaspoon (2.5ml) Sea salt
• 1 tablespoon (15ml) Extra virgin olive oil

For the Chicken Filling:

• 1 pound (450g) Ground chicken or finely minced cooked chicken breast
• 1/2 cup (125g) Ricotta cheese, drained
• 1/4 cup (25g) Freshly grated Parmesan cheese
• 2 cloves (10g) Garlic, minced
• 1/2 teaspoon (2.5ml) Dried oregano
• Salt and black pepper to taste

For the Brown Butter Sage Sauce:

• 1/2 cup (115g / 1 stick) Unsalted butter
• 15-20 Fresh sage leaves
• 1/4 cup (60ml) Pasta water (reserved from boiling)
• Additional Parmesan for garnish

Instructions

1. Prepare the Dough: Sift flour onto a clean surface. Make a well in the center. Add eggs, salt, and oil. Gently whisk the eggs with a fork, slowly incorporating flour until a shaggy dough forms. Knead for 10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
2. Make the Filling: In a pan, sauté the chicken and garlic until fully cooked. Let cool. Combine with ricotta, Parmesan, and seasonings in a bowl. Mix until cohesive.
3. Roll the Pasta: Divide dough into 4 portions. Using a pasta machine or rolling pin, roll each piece into thin sheets (about 1/16 inch (1.5mm) thick).
4. Assemble Ravioli: Place 1 tablespoon (15ml) mounds of filling about 1.5 inches (4cm) apart on one sheet. Cover with a second sheet. Press around the mounds to remove air. Cut into squares using a ravioli cutter or knife.
5. Boil: Bring a large pot of salted water to a boil. Cook ravioli for 3-5 minutes until they float.
6. Create the Sauce: In a large skillet, melt butter over medium heat. Add sage leaves. Once the butter starts foaming and turns a light amber brown with a nutty aroma, add the reserved pasta water to emulsify.
7. Toss & Serve: Carefully add cooked ravioli to the butter sauce. Toss gently to coat. Serve immediately with extra Parmesan.

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1. Mastering the Silkiness: The Pasta Dough

The foundation of any great ravioli is the dough. For this recipe, we recommend using "00" flour, which is finely milled and produces a velvety texture that is easy to roll. If you cannot find it, high-quality all-purpose flour works as a suitable substitute, though the texture will be slightly heartier.

💡 Pro Tip: The secret to vibrant yellow pasta dough lies in the quality of the eggs. Look for farm-fresh eggs with deep orange yolks to achieve that classic Italian aesthetic.

Kneading is where the magic happens. You are developing gluten, the protein structure that gives pasta its "bite" (al dente). When you first start, the dough will feel dry and stubborn. Resist the urge to add water too quickly. After 8-10 minutes of rhythmic kneading using the heel of your hand, the dough will transform into a supple, satin-smooth ball.

Kneading fresh yellow egg pasta dough by hand on a marble counter.

Resting the dough is non-negotiable. During those 30 minutes, the gluten relaxes, and the moisture from the eggs hydrates the flour evenly. Without this step, your dough will spring back like a rubber band when you try to roll it thin.

2. The Savory Filling: Chicken & Ricotta Harmony

While many ravioli recipes focus on cheese or spinach, a chicken filling provides a robust, protein-packed core. The key to a successful filling is moisture management. If the filling is too wet, the ravioli will burst; if it's too dry, it will feel chalky.

We use a combination of ricotta cheese for creaminess and Parmesan for saltiness and structure. When preparing the chicken, ensure it is finely ground or minced. Large chunks of meat will pierce the delicate pasta sheets during assembly. Adding aromatics like garlic and oregano ensures that the mild chicken flavor is elevated to complement the bold sauce.

Chicken and ricotta ravioli filling mixed in a glass bowl.

⚠️ Warning: Always let your cooked chicken filling cool to room temperature before placing it on the raw pasta sheets. Warm filling will melt the dough, causing it to tear instantly.

3. Rolling and Shaping: The Art of Assembly

Rolling out the pasta requires patience. Whether you use a crank-style machine or a heavy rolling pin, the goal is translucency. You should almost be able to see the shadow of your hand through the sheet.

To assemble, lay one sheet flat. Use a small spoon or a piping bag to deposit mounds of filling. A common mistake is overfilling. Stick to about 1 tablespoon (15ml) of filling to ensure a proper seal.

Rolling out thin sheets of pasta using a manual pasta machine.

Before placing the top sheet, lightly brush the area around the filling with a tiny bit of water or egg wash. This acts as a "glue." The most critical step is removing air pockets. Trap air inside, and the ravioli will expand and pop in the boiling water. Use your fingers to mold the dough tightly around the filling before sealing the edges.

4. Brown Butter and Sage: The Science of 'Beurre Noisette'

The sauce is remarkably simple, containing only a few ingredients, yet it is one of the most sophisticated flavors in culinary arts. Brown butter, known as beurre noisette in French, is achieved by heating butter until the milk solids toast and turn brown.

As the water in the butter evaporates, the temperature rises, and the solids begin to caramelize. This creates a flavor profile that is deeply nutty and slightly sweet. Adding fresh sage leaves directly to the hot butter infuses the fat with the herb's essential oils and turns the leaves themselves into crispy, salty chips that provide a textural contrast to the soft pasta.

Assembling and cutting square ravioli on a wooden board.

Don't forget the liquid gold: pasta water. This starchy water is essential for emulsifying the butter into a silky sauce that clings to the ravioli rather than just sitting in a greasy puddle at the bottom of the plate.

Measurement Comparisons for Global Cooking

To ensure success no matter where you are in the world, refer to this table for standard conversions used in this recipe:

Ingredient	US Customary	Metric (approx.)
Flour	2 cups	250 grams
Chicken	1 pound	450 grams
Butter	1/2 cup (1 stick)	115 grams
Olive Oil	1 tablespoon	15 ml

Making brown butter sage sauce in a skillet with foaming butter.

💡 Key Summary

1. Use Type 00 Flour for the most delicate and silky texture in your homemade pasta sheets.

2. Rest the Dough for at least 30 minutes to ensure it is easy to roll without snapping back.

3. Remove Air Pockets during ravioli assembly to prevent them from bursting in boiling water.

4. Emulsify the Sauce by adding a splash of starchy pasta water to the browned butter and sage.

* Remember to watch the butter closely as it can go from browned to burnt in seconds!

❓ Frequently Asked Questions (FAQ)

Q1: Can I make the ravioli in advance and freeze them?

A1: Absolutely! Fresh ravioli freeze beautifully. Place them in a single layer on a parchment-lined baking sheet and freeze until solid. Then transfer to a freezer bag. Boil them directly from frozen (adding 1-2 minutes to cook time).

Q2: My ravioli are coming apart in the water. What happened?

A2: This usually happens because of trapped air or an insufficient seal. Ensure you press all air out before cutting and use a tiny amount of moisture (water or egg) to glue the sheets together.

Q3: How do I know when the butter is perfectly browned?

A3: Listen to the sound! The butter will foam and sizzle as water evaporates. When the sizzling stops and you see brown flecks at the bottom and smell a hazelnut-like aroma, it's ready.