Ravioli With Ground Chicken And Arugula

ground chicken ravioli

Pasta is an indispensable part of Italian cuisine and ravioli is pasta with a twist. Pack a delicious filling between two layers of pasta; smother them with even more scrumptious sauce you will end up with the best ravioli you have ever tasted. Authentic ravioli usually have meat stuffed in them – we will use ground chicken in our recipe – along with typical Italian seasoning. Additionally, cheese, mushrooms, vegetables like pumpkin, spinach and squash can also be used. There is no hard and fast rule to fill up ravioli. Let your creativity flow and fill it up with ingredients which your heart desires – ravioli will never betray you! They are great for parties or special gatherings and will surely earn you praises for great culinary skills. Ravioli, which has taken the world by storm, first made its appearance in the manuscripts of a merchant from Venice named Francesco di Marco, during the 14th century. Since then they are steadily gaining the appreciation from food lovers worldwide. Though traditionally pasta sheets were prepared all made by hand, but nowadays, ready-made ones are available in the markets and save you from the errand of making the sheets, which might be troublesome in most cases. Simply, cook a yummy filling for your ravioli, pack it into them and enjoy the delectable outcome.


  • 1 lb ground chicken
  • 12 ravioli sheets
  • Few sprigs of arugula, finely chopped
  • Extra virgin olive oil
  • 1 tsp onion powder
  • 2 garlic cloves, minced
  • ½ tsp red chili flakes
  • ½ tsp grated lemon zest
  • 2 tbsp fresh parsley, chopped
  • ½ tsp ground black pepper
  • 2 tsp fennel seeds
  • Salt to taste


  1. Blend the parsley, arugula, garlic, fennel seeds, chilli flakes, onion powder, black pepper and salt with the ground chicken.
  2. Arrange the ravioli sheets on a tray and place portions of the filling at the center of each sheet.
  3. Place another sheet over each of them and seal the edges by pressing with your fingers.
  4. Bring salted water to gentle boil and cook them in it for 5 minutes or until the raviolis float on top of the water, indicating that they are cooked.
  5. Serve with tomato sauce or just like that.