Transform your dinner routine with a delightful and spicy twist by making Blackened Chicken Ravioli. This recipe brings together the rich flavors of Cajun cuisine and the elegance of homemade pasta, creating a dish that’s both comforting and gourmet. Perfect for easy weeknight dinners or special occasions, this Italian food with a twist is sure to impress with its bold flavors and creamy sauce.

Ingredients

• Blackened Chicken:
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons blackened seasoning (store-bought or homemade)
  • 1 tablespoon olive oil
• Ravioli Dough:
  • 2 cups all-purpose flour, plus extra for dusting
  • 3 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
• Filling:
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
• Creamy Sauce:
  • 1 cup heavy cream
  • 1/4 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: A pinch of cayenne pepper for added heat

Steps / Instructions

1. Prepare the Blackened Chicken: Rub the chicken breasts with blackened seasoning, ensuring an even coat. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Let rest before slicing to ensure juices redistribute evenly.
2. Make the Ravioli Dough: Mound the flour on a clean surface and create a well in the center. Add eggs, olive oil, and salt into the well. Gradually mix the flour into the wet ingredients using a fork until a dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap; let rest for 30 minutes to allow the gluten to relax, making it easier to roll out.
3. Prepare the Filling: In a bowl, combine ricotta, Parmesan, oregano, garlic powder, salt, and pepper. Mix until smooth and set aside. Taste and adjust seasoning if necessary, ensuring a balanced flavor profile.
4. Roll Out the Dough: Divide dough into four pieces. Roll each piece into a thin sheet using a pasta machine or rolling pin. Aim for sheets that are about 1/16 inch thick. Dust with flour to prevent sticking.
5. Fill and Cut the Ravioli: Place small spoonfuls of the ricotta filling on one sheet of pasta, spacing them about 2 inches apart. Brush water around each mound, cover with another sheet of pasta, and press around the filling to seal. Cut into squares using a ravioli cutter, ensuring the edges are sealed tightly to prevent leakage during cooking.
6. Cook the Ravioli: Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes or until they float to the top, indicating they are done. Remove with a slotted spoon and set aside, keeping them warm.
7. Prepare the Creamy Sauce: In a saucepan, melt butter over medium heat. Add cream and chicken broth, bringing to a simmer. Stir in Parmesan cheese, and season with salt and pepper. Cook until cheese has melted and sauce is smooth. If desired, add a pinch of cayenne pepper for an extra kick.
8. Assemble the Dish: Add sliced blackened chicken and cooked ravioli to the sauce. Gently toss to coat all ingredients evenly. Serve hot, garnished with fresh parsley to enhance the presentation and flavor.

Tips & Tricks

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan to keep the sauce creamy, adding a splash of cream or milk if needed to loosen the sauce.
• Make-Ahead Options: You can prepare the ravioli dough in advance and freeze it for up to a month. Thaw overnight in the refrigerator before rolling out and filling.
• Common Mistakes to Avoid: Avoid overfilling the ravioli to prevent them from bursting during cooking. Ensure the dough edges are sealed tightly to keep the filling intact and avoid watery filling by draining the ricotta thoroughly.
• Pro Techniques: Use a fine-mesh strainer to drain excess moisture from the ricotta cheese for a firmer filling. For even cooking, maintain a consistent thickness when rolling out the pasta.
• Advanced Tip: For a smoky flavor, consider grilling the chicken instead of pan-searing.

Variations

• Vegan Option: Swap out the chicken and cheese filling with a mushroom and spinach mixture, and use a plant-based ricotta. Coconut cream can be used in place of heavy cream for the sauce.
• Gluten-Free: Use a gluten-free flour blend to make the pasta dough. Ensure your work surface and tools are gluten-free to prevent cross-contamination.
• Flavor Variations: Enhance the filling with sun-dried tomatoes or roasted red peppers for a different flavor profile. Adding fresh basil or rosemary can also provide a fragrant twist.
• Cheese Lovers: Incorporate a mix of cheeses such as mozzarella or gouda in the filling for a richer taste.

Serving Suggestions

• Pairings: Serve Blackened Chicken Ravioli with a side of Cucumber Strawberry Salad for a refreshing contrast. A simple arugula salad with lemon vinaigrette is also a great choice.
• Garnishing Ideas: Top with additional Parmesan cheese and a squeeze of lemon juice for added brightness. Freshly cracked black pepper can add a touch of spice.
• Beverage Pairings: A crisp white wine like Sauvignon Blanc complements the creamy sauce beautifully. Alternatively, a light red wine such as Pinot Noir can balance the richness of the dish.
• Decorative Touch: Serve on a large platter for family-style dining, with fresh parsley scattered across for color.

FAQ

1. Can I use pre-made ravioli for this recipe? Yes, for a quicker option, you can use store-bought ravioli. Simply prepare the blackened chicken and creamy sauce to accompany it. Ensure the ravioli is cooked according to package instructions for best results.
2. What is blackened seasoning made of? Blackened seasoning typically includes paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and pepper. Adjust the spice level to your preference for a milder or spicier dish.
3. How do I prevent the ravioli from sticking together? Toss cooked ravioli in a little olive oil to prevent sticking if not serving immediately. Arrange them on a parchment-lined tray if you need to hold them for a short period before serving.
4. Can this dish be made in advance? While the components can be prepared ahead, it is best to assemble the dish just before serving to ensure the ravioli and sauce are fresh.

Print

Blackened Chicken Ravioli

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Cajun/Italian Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

50 min

🍳

Cook Time

20 min

🔥

Calories

—

Transform your dinner routine with a delightful and spicy twist by making Blackened Chicken Ravioli. This recipe brings together the rich flavors of Cajun cuisine and the elegance of homemade pasta, creating a dish that's both comforting and gourmet. Perfect for easy weeknight dinners or special occasions, this Italian food with a twist is sure to impress with its bold flavors and creamy sauce.

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Ingredients

US Metric

• 2 boneless, skinless chicken breasts
• 2 tablespoons blackened seasoning
• 1 tablespoon olive oil
• 2 cups all-purpose flour, plus extra for dusting
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup heavy cream
• 1/4 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter
• Salt and pepper to taste
• Chopped fresh parsley for garnish
• Optional: A pinch of cayenne pepper for added heat

Directions

1.

Rub the chicken breasts with blackened seasoning, ensuring an even coat. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Let rest before slicing to ensure juices redistribute evenly.

2.

Mound the flour on a clean surface and create a well in the center. Add eggs, olive oil, and salt into the well. Gradually mix the flour into the wet ingredients using a fork until a dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap; let rest for 30 minutes to allow the gluten to relax, making it easier to roll out.

3.

In a bowl, combine ricotta, Parmesan, oregano, garlic powder, salt, and pepper. Mix until smooth and set aside. Taste and adjust seasoning if necessary, ensuring a balanced flavor profile.

4.

Divide dough into four pieces. Roll each piece into a thin sheet using a pasta machine or rolling pin. Aim for sheets that are about 1/16 inch thick. Dust with flour to prevent sticking.

5.

Place small spoonfuls of the ricotta filling on one sheet of pasta, spacing them about 2 inches apart. Brush water around each mound, cover with another sheet of pasta, and press around the filling to seal. Cut into squares using a ravioli cutter, ensuring the edges are sealed tightly to prevent leakage during cooking.

6.

Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes or until they float to the top, indicating they are done. Remove with a slotted spoon and set aside, keeping them warm.

7.

In a saucepan, melt butter over medium heat. Add cream and chicken broth, bringing to a simmer. Stir in Parmesan cheese, and season with salt and pepper. Cook until cheese has melted and sauce is smooth. If desired, add a pinch of cayenne pepper for an extra kick.

8.

Add sliced blackened chicken and cooked ravioli to the sauce. Gently toss to coat all ingredients evenly. Serve hot, garnished with fresh parsley to enhance the presentation and flavor.