Homemade Spinach Stuffed Ravioli with Chicken and Mushroom Pesto Sauce

I love a new challenge.  So, when I decided I wanted to make fresh pasta at home, I wasn’t going to settle for a couple of pasta sheets for lasagna or some spaghetti.  I was going all out.  So what if I was going to make pasta for the first time.  I might as well make ravioli for the first time too.  I was lucky enough to have a quiet day at home last week and I decided to take full advantage of the opportunity.

If you ask me, the timing worked out perfectly.  While I waited for the dough to sit for 30 minutes, I made the spinach stuffing and the pesto sauce.  I had some homemade pesto on hand – thank you Mom – so everything else was ready in 30 minutes, and then it was just time to put the raviolis together and cook them.  Before I knew it, J and I had an incredibly filling dinner on the table!



Homemade Spinach Stuffed Ravioli with Chicken and Mushroom Pesto Sauce
(serves 2-3)

3 cloves garlic, finely chopped
1 tsp olive oil
4 oz fresh spinach
¼ tsp ground nutmeg
½ tsp adobo seasoning
¼ cup chicken stock
2 oz grated cheeses – I used a parmesan, romano and asiago combo

2 chicken breasts
3 cloves garlic, finely chopped
1 tsp olive oil
¼ cup chicken stock
6 porcini mushrooms – cut in quarters
10 white mushrooms – cut in quarters
3 tbs pesto
¼ cup heavy cream or milk
salt and pepper, to taste

1 egg, wisked
6 sheets of pasta, each about 24 inches long

To make the spinach filling, sauté garlic with olive oil in a pan over medium heat.  Add fresh spinach and chicken stock, cover pan and lower heat and allow spinach to cook until wilted, about 7 minutes. Add nutmeg, adobo, and salt and pepper, to taste.  Sprinkle grated cheese mixture and mix.

For the sauce, sauté chicken breasts with olive oil and garlic on medium heat, cooking on each side for approximately 5 minutes.  Remove chicken from pan and replace with mushrooms and ¼ cup chicken stock.    While the mushrooms cook, slice the chicken and return to pan once mushrooms are cooked, about 7 minutes.  Add pesto, heavy cream or milk and stir.  Lower heat and allow mixture to come to a rolling boil.

On a flat, floured surface, lay one pasta sheet.  Add 1 tablespoon of filling to the pasta sheet, spacing filling about 3 inches apart.  Once an entire sheet has been covered in filling, brush the whisked egg mixture on the dough, and lay an additional pasta sheet on top.  With your finger, “glue” the two sheets of pasta together.  Rub your fingers around each filling scoop, removing any trapped air.  Use a knife or a cookie cutter to cut dough about 1-2 inches from the edge of the filling to create individual raviolis.

Sprinkle a cookie sheet with some flour, and lay raviolis on cookie sheet until ready to add to hot water.  Bring a pot of water to a rolling boil, adding a bit of olive oil and salt.  Place raviolis, in 2-3 separate batches (depending on size of raviolis and pot) into the hot water for 3-4 minutes.  After cooking, strain raviolis.  Serve pesto sauce over raviolis and sprinkle with cheese.

food on,
– shirley



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