Lemony Chicken & Anchovy Ravioli

Don’t let the anchovies scare you off. Once they melt into the minced chicken filling along with parmesan, cream, and a hit of lemon zest, they disappear into a savory, salty depth that makes everyone ask what your secret is. The food processor pulses everything into a smooth, spreadable filling that’s easy to portion onto the pasta sheets.

The magic ratio is small spoonfuls spaced about an inch apart, sealed with a damp pasta sheet and pressed firmly to push out air pockets. A light dusting of flour keeps the finished ravioli from sticking while the water comes to a boil.

Pro Tips

• Roll the pasta dough as thin as 2mm. Thicker pasta turns these elegant pillows into doughy lumps.
• Press out every air bubble around the filling before sealing. Trapped air expands in boiling water and bursts the ravioli open.
• Cook in batches in plenty of boiling water. Crowding the pot drops the temperature and the ravioli stick together.
• Pull them out with a spider strainer the moment they float and feel just tender. Five minutes is the outside limit.

Variations

• Skip the anchovies and double the parmesan for an anchovy-free version that still hits the umami notes.
• Toss the cooked ravioli in brown butter with crispy sage leaves instead of more sauce.
• Stir a teaspoon of capers into the filling for a briny variation that echoes the anchovy character.