Buffalo Chicken Ravioli (Print version)

Tender homemade ravioli stuffed with buffalo chicken and cheese, then tossed in a creamy ranch Parmesan sauce.

# Ingredients:

For the filling

01 - 2 cups (280 g) cooked shredded chicken, finely shredded
02 - 1/4 cup (60 ml) buffalo wing sauce
03 - 4 oz (115 g) cream cheese, softened
04 - 1/2 cup (55 g) shredded mozzarella
05 - 1/4 cup (28 g) shredded sharp cheddar
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon kosher salt
08 - 1/4 teaspoon black pepper

For the pasta dough

09 - 2 cups (250 g) all-purpose flour, plus more for dusting
10 - 3 large eggs
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon kosher salt
13 - 1-2 tablespoons water, only if needed

For the sauce

14 - 4 tablespoons (56 g) unsalted butter
15 - 2 cloves garlic, minced
16 - 1 cup (240 ml) heavy cream
17 - 1/2 cup (120 g) sour cream
18 - 1/4 cup (60 ml) ranch dressing
19 - 1/4 cup (25 g) grated Parmesan cheese
20 - Salt and black pepper, to taste
21 - 1 tablespoon chopped fresh chives, for serving
22 - Extra buffalo sauce, for serving

# Instructions:

01 - Stir the shredded chicken, buffalo sauce, cream cheese, mozzarella, cheddar, garlic powder, salt, and pepper in a bowl until the mixture is creamy and holds together. Cover and chill while you make the dough.
02 - Place the flour on a clean work surface and make a well in the center. Add eggs, olive oil, and salt, then mix with a fork until a shaggy dough forms. Add water only if dry flour will not come together.
03 - Knead the dough for 8-10 minutes until smooth and elastic. Wrap tightly and rest at room temperature for 30 minutes.
04 - Divide the dough into portions. Roll each piece through a pasta machine or with a rolling pin until about 1/16 inch thick, dusting lightly with flour as needed.
05 - Spoon small mounds of filling onto one pasta sheet, leaving space between each mound. Brush around the filling with water, lay another sheet on top, press out air, and cut into ravioli.
06 - Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3-4 minutes, until they float and the pasta is tender. Lift out with a slotted spoon.
07 - Melt butter in a large skillet over medium heat. Add garlic and cook for 30 seconds. Stir in heavy cream, sour cream, and ranch, then simmer gently for 2-3 minutes. Stir in Parmesan until smooth.
08 - Add the cooked ravioli to the sauce and turn gently to coat. Season to taste, then serve with chives and a small drizzle of extra buffalo sauce.

# Good to know:

01 - Fresh ravioli cook quickly once they float, so watch the pot closely.
02 - The filling can be made 24 hours ahead.
03 - Freeze shaped uncooked ravioli in a single layer before bagging.

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