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Ravioli with herb chicken and mushroom filling

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Adjust Servings:
Pasta sheets
2 click to check the recipe
350 g
120 g
4 cloves
1 medium sized
2 Tbsp
1 Tbsp
10 leaves
3/4 Tbsp
to taste
1/2 Tbsp
Mushroom cream soup
80 g
100 ml
100 ml can be substituted for pasta water
5 leaves
3 cloves
2 Tbsp
1 Tbsp
1/2 Tsp
to taste
to taste

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Ravioli with herb chicken and mushroom filling

Best ravioli you will ever try, and its made by you.


Fresh homemade ravioli from scratch, things cannot get any better than this.

  • 2.5 hours
  • Serves 7
  • Medium


  • Pasta sheets

  • Filling

  • Mushroom cream soup



Ravioli is a type of dumpling, which consist of a filling packed in between two thin layers of pasta sheets.  Famous Italian cuisine but hardly found in Sri Lankan restaurants as less popular among Sri Lankans.  These come in different sizes and shapes and with varieties of fillings, I have tried many of them and love them simply because it is filling and a tasty dish.  We made fresh pasta last time and we used some of those sheets to make this ravioli, check out how to make pasta sheets here.

Frankly, this is a bit of work, but if you’re a foodie it will all be worthwhile. Most of your time will go into making fresh pasta sheets which is not readily available, other than that filling and sauce is very straight forward.

Our ravioli was large in size (approx. 10*5 cm) we made about 16 ravioli which was sufficient for about 6-7 guests but they can be made smaller.

Few tips to follow

  • Cut your pasta sheets into the size you want, covering piece should be larger than the base layer, this will help to properly cover the filling.
  • Make sure that no air is trapped inside the ravioli when your closing from all the ends as this will create bubbles when boiling, to help this use your hand to press down top piece to create a tight filling
  • If you do not have chicken stock for the sauce you can take a portion of pasta boiling water to be used in the mushroom sauce
  • Once you put the boiled ravioli into a dish it is better to apply a thin layer of olive oil to stop them from sticking to each other
  • Cooked Ravioli can be kept in the refrigerator for several days, however, if it is not cooked then only keep it in your deep freezer although this might affect the taste.


These pockets of goodness will wow any of your guests. So, give it a try and let us know your thoughts.



Prep and mix ingredients

Cut the chicken into small cubes to help it mix well. Using a food processor add all the ingredients and mix for few minutes until all of them have come together.
A thick paste should form once mixing is completed. Cover and leave it aside until pasta sheets are ready.


Prep pasta sheets

We made fresh pasta sheets in a previous recipe. (link in above description).
Thin your pasta dough into about 1mm thin sheet the size of 40*20 cm size. You will need about 2 of these.



We cut sheets into about 10 cm wide strips. Then cut a 5 cm long piece out of that strip. you should have a piece of sheet which is about 10*5 cm in size. Using an ice cream scoop add a dollop of paste on to the sheet leaving about 1 cm spacing from the edge.
Next cut a sheet which is about 6 cm length out of the initial strip, this piece will go on top (larger size will help match edges of the bottom piece)
Make enough sheets to use the entire filling.


Closing the ravioli

Using a brush or the finger apply a thin layer of water around the piece of sheet with the filling and place the second cut piece on top of it.
Using your hand or a smooth handle of a plastic tool press the edges together on three sides, and gently remove any air pockets between the two sheets by squeezing on the top piece and then close the remaining side.

Using a ravioli cutting tool cut off the excess sheet, this makes the edge look nicer and trimming excess sheet creates a compact ravioli. If you do not have a tool simply trim using a knife.
Do the same for other pieces as well.



add a small pinch of salt to a water pot, bring it to boil. Add ravioli one at a time, do not overfill the pot. let it cook between 5-10 minutes.
They will start floating once cooked, leave a tad longer before taking out the ravioli. If you are stacking the cooked ravioli together it is good to apply olive oil to stop them from sticking.


Making the sauce

Cut and chop the ingredients. On to medium heat pan, add olive oil and rest of the chopped ingredients and stir for few minutes.
Add salt pepper and paprika powder and stir for a while. To this add your chicken stock (or saved pasta water) and stir for a while and finally add the fresh cream and stir gently not letting sauce form curds, let it simmer for another 5-10 minutes and take it off the heat and transfer to a serving dish.



Cooked ravioli taste amazing with creamy mushroom sauce. Since this is large 2 was sufficient for a person, but it all depends on the appetite.

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