White Meat Ravioli

Homemade ravioli sounds like an all-day project, but this recipe keeps it approachable with a filling that comes together fast.

Chopped chicken breast (or swap in veal or canned tuna) gets mixed with shallots, fresh tomatoes, sage, a pinch of mace, Parmesan, and a splash of brandy for a filling that’s aromatic and savory without being heavy.

The quick sauce is nothing more than scallions and garlic sizzled in olive oil, then simmered with crushed tomatoes, tomato sauce, and basil.

Light, bright, and ready in 15 minutes while the ravioli cook.

Variations

• Use ground veal for a more traditional Italian filling with a milder, slightly sweeter flavor.
• Swap the chicken for drained canned tuna and skip the brandy for a quick seafood version.
• Try dry sherry instead of brandy for a nuttier, slightly sweet note in the filling.

Kitchen Tips

• Chop the chicken very fine, almost to a paste, so the filling holds together inside the ravioli without lumps.
• Don’t overfill the ravioli. A tablespoon per pocket is plenty. Overstuffed ravioli burst when they boil.
• Seal the edges firmly with a fork and make sure there are no air pockets. Air pockets cause blowouts in the pot.