Easy Chicken Ravioli
Submitted by Journey
Easy chicken ravioli made with wonton wrappers, ground chicken, and cream cheese filling. Boils in just 4 minutes, freezes for up to 3 months. A 25-minute weeknight dinner for 4.
YIELD
4 servingsPREP
20 minCOOK
5 minREADY
25 minHomemade ravioli sounds like a weekend project, but this version uses store-bought wonton wrappers to skip the pasta dough entirely.
The filling is ground chicken blended with soft cream cheese and shredded carrots, spooned onto wrappers, folded into triangles, and boiled for just 3 to 4 minutes.
Top with your favorite marinara or spaghetti sauce and dinner is on the table in about 25 minutes.
The real bonus: these freeze beautifully for up to 3 months, so double the batch and stash half for those nights when cooking from scratch isn’t happening.
Pro Tips
- Keep wonton wrappers covered with a damp towel while you work. They dry out fast and won’t seal properly once they crack.
- Don’t overfill. One tablespoon per wrapper is the sweet spot. Too much and they’ll burst open while boiling.
- Brush the edges with water before folding to get a tight seal. A fork pressed along the edges works just as well as a pastry wheel.
Variations
- Italian herb: Mix dried basil and garlic powder into the filling for a more classic ravioli flavor.
- Spinach and cheese: Swap the chicken for thawed frozen spinach (squeezed dry) and ricotta for a quick vegetarian version.
- Pan-fried: Skip the boiling and pan-fry the ravioli in butter until golden and crispy on both sides. Serve with a drizzle of brown butter and sage.
Ingredients
Directions
Marinara sauce or spaghetti sauce, warmed Stir together chicken or turkey, cream cheese, and carrot in a medium mixing bowl; set aside. Place about 1 Tablespoon of filling in the center of each wrapper. Brush edges with water. Fold one corner cover to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel. Bring a large amount of water and the cooking oil to boiling in a Dutch oven. Drop ravioli into the water. Reduce heat and simmer, uncovered, for 3 to 4 minutes or until no pink remains in the chicken or turkey. Remove ravioli with a slotted spoon. Drain on paper towels. Divide ravioli among 4 serving plates. Ladle warm sauce over ravioli. To freeze, place uncooked ravioli in a freezer container; seal, label, and freeze for up to 3 months. To cook frozen ravioli, drop into boiling water as directed above, cooking for 5 to 6 minutes.
Comments
