Buffalo Chicken Ravioli offers a creative and flavorful twist on the classic ravioli dish, blending the spicy kick of buffalo chicken with a creamy, cheesy filling. The homemade ravioli dough is tender and light, perfectly complementing the bold flavors inside. Topped with a rich, tangy ranch sauce, this dish is ideal for anyone who enjoys zesty flavors and creamy textures. Buffalo Chicken Ravioli is perfect for a special dinner or a weeknight meal that stands out.
INGREDIENTS
- 2 cups cooked chicken, shredded: The base of the filling, providing tender, flavorful meat mixed with buffalo sauce and cheese.
- 1/4 cup buffalo sauce: Adds the signature spicy and tangy buffalo flavor to the filling.
- 1/4 cup cream cheese, softened: Creamy and smooth, helping to bind the filling together while balancing the spice.
- 1/2 cup shredded mozzarella cheese: Melts into the filling, adding a rich, cheesy texture to the ravioli.
- 1/4 cup shredded cheddar cheese: Provides a sharper cheese flavor that complements the buffalo chicken.
- 1/4 teaspoon garlic powder: Adds a subtle depth of flavor to the filling.
- Salt and pepper, to taste: Essential seasonings to enhance the overall flavor of the filling.
- 2 cups all-purpose flour: The main component of the homemade ravioli dough, giving it structure and lightness.
- 3 large eggs: Combined with the flour to create a rich, smooth pasta dough.
- 1 tablespoon olive oil: Adds moisture and elasticity to the dough, making it easier to roll and work with.
- 1/2 teaspoon salt: Seasons the pasta dough, enhancing the flavor.
- 1-2 tablespoons water (if needed): Helps adjust the dough's consistency if it feels too dry.
INSTRUCTIONS
- Step 1:
- In a medium bowl, mix the shredded chicken with buffalo sauce, cream cheese, mozzarella, cheddar, garlic powder, salt, and pepper until smooth. Set the filling aside while you prepare the dough.
- Step 2:
- On a clean surface, mound the flour and form a well in the center. Crack the eggs into the well, add olive oil and salt, and begin mixing the flour into the eggs, working your way from the center out. Once the dough comes together, knead it for about 8-10 minutes until it’s smooth and elastic. If the dough feels dry, add 1-2 tablespoons of water. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Step 3:
- After the dough has rested, divide it into two equal portions. On a floured surface, roll each portion into a thin sheet, approximately 1/16 inch thick.
- Step 4:
- Spoon small amounts of the buffalo chicken filling onto one of the dough sheets, spacing them about 2 inches apart. Lightly brush water around the filling to help seal the edges.
- Step 5:
- Place the second sheet of dough over the top, pressing down around the filling to seal the edges and remove any air. Use a ravioli cutter or knife to cut the ravioli into individual pieces.
- Step 6:
- Bring a large pot of salted water to a boil. Add the ravioli and cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- Step 7:
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Step 8:
- Stir in the heavy cream, sour cream, and ranch dressing, letting the mixture simmer for a few minutes to thicken. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Step 9:
- Toss the cooked ravioli in the sauce until they are fully coated. Serve the ravioli warm, garnished with chopped fresh chives if desired.
Serving and Storage Tips
- Buffalo Chicken Ravioli is best served immediately after tossing in the sauce, ensuring that the pasta stays tender and the sauce remains creamy. For added heat, drizzle extra buffalo sauce on top and garnish with freshly chopped chives.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm the ravioli in a skillet over low heat with a splash of cream or milk to loosen the sauce and prevent it from drying out.
- For a crispier finish, you can pan-fry the cooked ravioli in a little butter until golden brown on both sides before adding the sauce, giving the dish a delightful texture contrast.
Helpful Notes
- If you don’t have a ravioli cutter, you can use a sharp knife or pizza cutter to cut the ravioli into squares. Just make sure to press the edges tightly to prevent the filling from leaking out during cooking.
- For a quicker version, you can use store-bought wonton wrappers instead of homemade pasta dough. Simply place the filling in the center of each wrapper, fold over, and seal the edges with water.
- To adjust the spice level, increase or decrease the amount of buffalo sauce in the filling to suit your taste. For extra heat, sprinkle some red pepper flakes into the filling or sauce.
Tips from well-known chefs
- Chef Gordon Ramsay: “When making homemade ravioli, the key is to roll the dough as thin as possible without tearing it. This ensures a delicate texture that won’t overwhelm the filling.”
- Chef Giada De Laurentiis: “Be sure to let your dough rest before rolling it out. This helps to relax the gluten, making it easier to work with and less likely to spring back when rolled.”
- Chef Bobby Flay: “For a richer sauce, don’t be afraid to add a little more Parmesan and a splash of hot sauce for extra zing. The cheese adds creaminess, while the hot sauce balances out the flavors.”