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Buffalo Chicken Ravioli

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Buffalo Chicken Ravioli is a creative twist on traditional ravioli, blending the zesty flavors of buffalo chicken with creamy cheese filling and tender homemade pasta. The spicy buffalo sauce pairs perfectly with the richness of the cream cheese and mozzarella, creating a savory filling. Topped with a creamy ranch and Parmesan sauce, this dish is ideal for pasta lovers who enjoy bold flavors. Whether you’re serving it for a weeknight dinner or a special occasion, Buffalo Chicken Ravioli is sure to impress with its unique combination of spice, creaminess, and texture.
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Updated on Fri, 25 Apr 2025 23:59:28 GMT
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Buffalo Chicken Ravioli | myhomemaderecipe.com

This spicy buffalo chicken ravioli combines the beloved flavors of buffalo wings with creamy, homemade pasta for a unique twist on a classic Italian favorite. The tangy buffalo sauce and creamy ranch-style sauce create the perfect balance of heat and richness that will transport your taste buds straight to wing night, but in an elegant pasta form.

I first created this recipe when trying to surprise my buffalo-wing-obsessed partner with something special for our anniversary. The look on his face when he realized I had transformed his favorite bar food into a gourmet pasta dish was absolutely priceless.

Ingredients

  • Shredded chicken: Provides the hearty protein base for the filling. Use rotisserie chicken for extra convenience and flavor.
  • Buffalo sauce: Adds that signature tangy heat. Frank's RedHot gives the most authentic wing flavor.
  • Cream cheese: Creates a creamy, binding texture for the filling while cooling the heat.
  • Mozzarella and cheddar cheeses: Melt beautifully inside the ravioli. Fresh mozzarella works best for its superior meltability.
  • All-purpose flour: Forms the base of your pasta dough. King Arthur brand produces the most consistent results.
  • Fresh eggs: Give your pasta dough rich color and proper elasticity. Room temperature eggs incorporate more easily.
  • Heavy cream and sour cream: Create the luxurious base for the sauce. Full-fat varieties produce the richest results.
  • Ranch dressing: Adds that perfect complement to buffalo flavor. Hidden Valley brand gives the most recognizable flavor.
  • Fresh chives: Provide a subtle onion flavor and beautiful color garnish. Snip them with scissors rather than chopping for the best texture.

Step-by-Step Instructions

Prepare the Filling:
Mix your shredded chicken thoroughly with buffalo sauce, softened cream cheese, and shredded cheeses until completely incorporated. The mixture should be cohesive but still have some texture. Ensure your cream cheese is fully softened to avoid lumps. Season carefully with garlic powder, salt and pepper, tasting as you go to achieve the perfect balance of flavors.
Create the Pasta Dough:
Form a flour mound with a well in the center on a clean countertop. Add eggs, oil and salt to the well, then gradually incorporate flour using a fork in circular motions. Once too thick for the fork, use your hands to form a shaggy dough. Knead vigorously for a full 8 minutes to develop the gluten properly. The dough should feel smooth and spring back slightly when pressed. Wrap tightly and let rest to relax the gluten.
Roll the Pasta:
Divide your rested dough into manageable portions. Using either a pasta machine or rolling pin, create thin sheets about 1/16 inch thickness. Work quickly so the dough doesn't dry out, keeping unused portions covered with a kitchen towel. For pasta machine users, gradually work through settings, starting at the widest and progressing to narrower settings.
Form the Ravioli:
Place tablespoon-sized portions of filling on one pasta sheet, leaving generous space between each. Brush water around each filling mound to create a seal. Carefully place the second sheet on top, pressing firmly around each filling to remove air pockets which could cause ravioli to burst during cooking. Cut with precision using a ravioli cutter or sharp knife.
Cook the Ravioli:
Bring a large pot of generously salted water to a rolling boil. Lower ravioli in gently with a slotted spoon to prevent breaking. Cook just until they float to the surface, usually 3-4 minutes. Fresh pasta cooks much faster than dried, so watch carefully to avoid overcooking.
Create the Sauce:
Melt butter in a wide skillet until it begins to foam. Add minced garlic and cook just until fragrant, about 30 seconds. Pour in heavy cream, sour cream and ranch dressing, stirring constantly to combine. Allow the sauce to simmer gently until it begins to thicken. Add Parmesan cheese and stir until completely melted and incorporated.
Combine and Serve:
Add the drained ravioli directly to the sauce in the skillet. Gently toss or stir to coat each ravioli thoroughly with the creamy sauce. Transfer to warmed plates and garnish with freshly snipped chives for color and flavor. Serve immediately while piping hot.

My absolute favorite part of this recipe is watching first-timers take their initial bite. There's always this moment of surprise as they experience the familiar buffalo wing flavor transformed into something completely unexpected. My brother, who claims to dislike "fancy food," requested this for his birthday dinner two years running.

Make-Ahead Options

The filling and pasta dough can both be prepared up to 24 hours in advance and stored separately in the refrigerator. The pasta dough should be tightly wrapped in plastic and brought to room temperature for about 30 minutes before rolling. Fully formed uncooked ravioli can be frozen on a baking sheet until solid, then transferred to freezer bags for storage up to 3 months. Cook from frozen, adding 1-2 extra minutes to the cooking time.

Perfect Pairings

These buffalo chicken ravioli partner beautifully with a simple side salad dressed with blue cheese dressing to echo classic wing flavors. For a complete meal experience, serve with celery and carrot sticks as a playful nod to traditional buffalo wing accompaniments. A crisp, cold beer or a glass of off-dry Riesling cuts through the richness of the dish while complementing the spice level perfectly.

Troubleshooting Tips

If your ravioli burst during cooking, your pasta might be rolled too thin or your seals might be insufficient. Always press firmly around the edges of each ravioli to ensure a proper seal. If the filling seems too wet, add a bit more shredded cheese to absorb excess moisture. For those sensitive to heat, reduce the buffalo sauce to 2-3 tablespoons and increase the cream cheese slightly to maintain the right consistency.

Comfort Food

Create a delightful dish with Buffalo Chicken Ravioli, perfectly paired with a creamy Ranch Sauce to complement its zesty flavors.

Prep Time
45 Minutes
Cook Time
15 Minutes
Total Time
60 Minutes
By: Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American-Italian fusion

Yield: 4 Servings (4 servings)

Dietary: ~

Ingredients

01 2 cups cooked chicken, shredded.
02 1/4 cup buffalo sauce.
03 1/4 cup cream cheese, softened.
04 1/2 cup shredded mozzarella cheese.
05 1/4 cup shredded cheddar cheese.
06 1/4 teaspoon garlic powder.
07 Salt and pepper, to taste.
08 2 cups all-purpose flour.
09 3 large eggs.
10 1 tablespoon olive oil.
11 1/2 teaspoon salt.
12 1-2 tablespoons water, if needed.
13 1/4 cup butter.
14 2 cloves garlic, minced.
15 1 cup heavy cream.
16 1/2 cup sour cream.
17 1/4 cup ranch dressing.
18 1/4 cup grated Parmesan cheese.
19 Salt and pepper, to taste.
20 1 tablespoon fresh chives, chopped (optional).

Instructions

Step 01

In a bowl, mix shredded chicken with buffalo sauce, softened cream cheese, mozzarella, cheddar, garlic powder, salt, and pepper until the filling is smooth and well combined.

Step 02

On a clean surface, mound the flour and make a well in the center. Crack in the eggs, add the olive oil and salt, and begin mixing the ingredients with a fork, gradually incorporating the flour until a dough forms.

Step 03

Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. If the dough is too dry, add a tablespoon of water at a time. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Step 04

Divide the dough into two portions and roll each one on a floured surface until it is about 1/16 inch thick.

Step 05

Place spoonfuls of the chicken filling on one sheet of dough, spacing them about 1 inch apart. Brush water around the edges of each spoonful, then place the second sheet of dough on top. Press around the edges of each filling to seal the ravioli, then cut them out using a ravioli cutter or knife.

Step 06

Bring a large pot of salted water to a boil. Add the ravioli and cook until they float to the top, about 3-4 minutes. Remove them with a slotted spoon and set aside.

Step 07

To make the cream sauce, melt butter in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 08

Stir in the heavy cream, sour cream, and ranch dressing, then bring the sauce to a simmer. Let it thicken for a few minutes before adding the grated Parmesan cheese. Season the sauce with salt and pepper to taste.

Step 09

Toss the cooked ravioli in the sauce until well coated. Serve the ravioli warm, garnished with fresh chopped chives if desired.

Notes

  1. This dish is perfect for a special dinner or a flavorful weeknight meal.
  2. The buffalo chicken filling provides a zesty twist, while the creamy ranch sauce balances the spice.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 600
  • Total Fat: 35 g
  • Total Carbohydrate: 40 g
  • Protein: 25 g