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Roasted Chicken Ravioli Filling

Categories Easy Recipes, Gluten Free, Healthy Recipes, Low Carb, Main Course

This roasted chicken ravioli filling is delicious! It’s perfect in ravioli, tortellini or any large stuffed pasta. It would also taste amazing in large shells, manicotti or as a filling for a lasagna with white or red sauce. I like to serve mine with some browned butter, salt and pepper and fresh basil for a simple and delicious dinner. Adding red, white, mushroom or any other sauce would also taste great!

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I like to use this filling with my Sweet Potato Pasta Recipe (find that HERE) or chickpea pasta (that recipe is HERE) or regular egg and flour pasta. You can also buy the pre-made won-ton or dumpling wrappers at the store and stuff them with this mixture as well.

I like to use rotisserie chicken meat in this recipe because it’s easy and convenient and brings a great flavor. If you are cooking your own chicken breast, do a simple seasoning of salt and pepper and bake until cooked to an internal temperature of 165 F., takes roughly 40-45 minutes depending on the oven and thickness of the chicken breasts.

The decision to shred or minced your cooked chicken breast really depends on your preference and what pasta you are using it in, for tortellini I would do a really fine dice, for ravioli I would do a small dice or fine shred and if using in manicotti or lasagna you could use it roughly shredded.

What you need to make roasted chicken ravioli filling:

Makes about 2 cups of filling

  • 1 cup cooked chicken breast or rotisserie chicken – shredded or minced
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup cream cheese or ricotta cheese – ricotta is more traditionally Italian but the texture isn’t as smooth, cream cheese makes for a smoother filling
  • 1 tablespoon minced garlic or 1/2 teaspoon garlic powder
  • Pinch of salt & black pepper
  • 1/4 cup Parmesan cheese

Instructions

  1. Finely shred or mince cooked chicken breast, depending on what pasta you are using it as a filling for.
  2. Add chicken, shredded cheddar cheese, cream cheese or ricotta cheese, garlic, salt and pepper and Parmesan cheese to bowl.
  3. Mix together the filling mixture well and use in whatever pasta you are planning.
  4. For ravioli, place small amount of mixture in the center of the rolled and cut out pasta and wet the edges with a little warm water.
  5. Place another cut out on top and press down around the sides to seal the ravioli, make sure you get a good seal or the filling will come out when you boil them.
  6. Bring salted water to a boil and place raviolis into water for 2-3 minutes or until they float.
  7. Remove with a slotted spoon to drain.
  8. Optional – for a browned butter sauce: melt 6 tablespoons butter in pan until it is just brown and and pour over cooked raviolis, Top with more Parmesan cheese, drizzle a little olive oil, salt and pepper to taste, and add some fresh basil.
  9. Or top with favorite red, white, pink, or pesto sauce.
  10. Enjoy!
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4.54 from 47 votes

Roasted Chicken Ravioli Filling

Roasted chicken and cheese ravioli filling, use in any stuffed pasta, ravioli, tortellini, manicotti or as a lasagna filling.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Chicken, Italian, Low Carb
Keyword: Dinner, Easy Recipes, Italian, Kids Favorite, Weekend Dinner, Weeknight Dinner
Servings: 2 cups

Ingredients

  • 1 cup cooked chicken breast or rotisserie chicken – shredded or minced
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup cream cheese or ricotta cheese – ricotta is more traditionally Italian but the texture isn’t as smooth cream cheese makes for a smoother filling
  • 1 tablespoon minced garlic or 1/2 teaspoon garlic powder
  • Pinch of salt & black pepper
  • 1/4 cup Parmesan cheese

Instructions

  • Finely shred or mince cooked chicken breast, depending on what pasta you are using it as a filling for.
  • Add chicken, shredded cheddar cheese, cream cheese or ricotta cheese, garlic, salt and pepper and Parmesan cheese to bowl.
  • Mix together the filling mixture and use in whatever pasta you are planning.
  • For ravioli, place small amount of mixture in the center of the rolled and cut out pasta and wet the edges with a little warm water.
  • Place another cut out on top and press down around the sides to seal the ravioli, make sure you get a good seal or the filling will come out when you boil them.
  • Bring salted water to a boil and place raviolis into water for 2-3 minutes or until they float.
  • Remove with a slotted spoon to drain.
  • Optional – for a browned butter sauce: melt 6 tablespoons butter in pan until it is just brown and and pour over cooked raviolis, Top with more Parmesan cheese, drizzle a little olive oil, salt and pepper to taste, and add some fresh basil.
  • Or top with favorite red, white, pink, or pesto sauce.
  • Enjoy!

I’ve listed here a few fun pasta-making gadgets I found on Amazon

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