Chicken With Ravioli


You can’t go wrong with Chicken With Ravioli. This is the comfort meal of everyone’s childhood. Everyone remembers this Cheese Ravioli With Chicken mouthwatering dish, whether it’s a mother or grandmother dishing up some homemade ravioli and homemade chicken broth, or even a local Italian restaurant in your town

This creamy chicken ravioli recipe is very easy to make, and clean up will be a breeze. Not only is it delicious, but you can make the main dish, side dish or both for the price of one meal at your favorite restaurant. Is ravioli healthy? That depends on what you put in it. If you want to give heart problems a run for their money, try one of my homemade ravioli recipes.

Chicken With Ravioli

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info


  • Kosher salt
  • One 9-ounce package small cheese ravioli
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/4 pounds skinless, boneless chicken breasts, cut into chunks
  • Freshly ground pepper
  • 8 ounces white mushrooms, halved
  • 1 cup halved cherry tomatoes
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1/3 cup low-sodium chicken broth
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup chopped fresh parsley, basil or a combination


  1. Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
  2. Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
  3. Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.

Cheese Ravioli With Chicken

Creamy chicken with ravioli & spinach recipe

This creamy chicken dish with ravioli and spinach is an easy weeknight supper recipe. Use store-bought ravioli to make it even easier (either four-cheese ravioli or spinach & ricotta). You could also make this with any short pasta such as rigatoni, fusilli or penne. When onion, garlic, butter, white wine, basil, cream and Dijon are combined, it can only mean good things. The spinach ramps up the vegetable component and melts into the creamy sauce.

Creamy chicken with ravioli & spinach recipe

*Cooks notes – I highly recommend timing the cooking of the pasta once the sauce has been made or is nearly finished so that it can be added directly to the pan after it has been drained. It tends to stick together if it sits for a while. It’s ok if a little of the pasta water carries into the pan.

Creamy chicken with ravioli & spinach recipe
Creamy chicken with ravioli & spinach recipe
Creamy chicken with ravioli & spinach recipe

Recipe – serves 2 – 3 generously (to serve 4, double up on the pasta quantity in the recipe)

Creamy chicken with ravioli and spinach

A delicious and easy weeknight supper recipe of creamy chicken with ravioli and spinach.


  • Olive oil
  • 1 onion finely chopped
  • 4 cloves garlic crushed
  • 1 Tbsp butter
  • 450gms – 500gms – skinless boneless chicken (either thigh or breast) cut into bite-size pieces (brought to room temperature)
  • 1 Tbsp flour
  • ½ cup dry white wine
  • 1 cup chicken stock
  • ½ cup cream
  • 1 Tbsp Dijon mustard
  • 1 medium tomato, deseeded and chopped
  • A small handful of basil leaves finely shredded (about ¼ cup)
  • 100gms baby spinach
  • 250gms ravioli, cooked according to the pack instructions


  • Bring a large pot of salty water to a boil.
  • Heat a large skillet with a few tablespoons of olive oil and fry the onion until softened for about 5 minutes. Add the crushed garlic and cook for a further 30 seconds. Add a knob of butter and when it’s bubbling, add the chicken and fry until golden.
  • Add the flour and cook for about a minute or two then add the wine to deglaze the pan, scraping any bits that got stuck on the pan. Add the stock in 2 parts and cook until the sauce has thickened (about 3 minutes).
  • Add the cream, Dijon mustard and chopped tomato and season with salt and a generous few grinds of black pepper. Allow the sauce to cook for a minute or two then add the chopped basil. Once that’s in, add the spinach and stir through to wilt.
  • Start cooking your ravioli by dropping each piece individually in the boiling water to ensure the pasta stays separated. It will take about 3 minutes to cook if it is fresh. I highly recommend timing the cooking of the pasta once the sauce has been made so that it can be added directly to the pan after it has been drained. It’s ok if a little of the pasta water carries into the pan.
  • Stir gently to combine and serve immediately with freshly grated Parmesan.

Creamy Chicken Ravioli Recipe

  • 10m prep
  • 20m cook
  • 4 servings
One-pot creamy chicken ravioli

For a quick and easy dinner, try this creamy 30-minute chicken and bacon pasta.


  • 120g smoked shortcut bacon, chopped
  • 2 garlic cloves, thinly sliced
  • 500g chicken mince
  • 125ml (1/2 cup) white wine
  • 375g pkt spinach cheese ravioli
  • 375ml (1 1/2 cups) Massel salt reduced chicken style liquid stock
  • 300ml ctn thickened cream
  • 120g pkt baby spinach leaves
  • 40g (1/2 cup) finely grated parmesan, plus extra, to serve
  • 3 green shallots, trimmed, thinly sliced


  • Step 1Heat a large non-stick frying pan over high heat. Add the bacon. No need to flip back and forth! OK, GOT IT and garlic. Cook, stirring often, for 5 minutes or until the bacon is golden. Add the chicken mince. Cook, breaking up any lumps with a wooden spoon, for 5 minutes or until the mince changes colour
  • Step 2Add the wine to the frying pan. Simmer for 2 minutes or until mixture is reduced slightly. Add the ravioli, stock and cream. Simmer, stirring occasionally, for 8 minutes or until the mixture is thickened and ravioli is tender. Season. Stir in the spinach and parmesan. Sprinkle with shallot and extra parmesan.

Is Ravioli Healthy

This pasta is either squarish or rectangular in shape, looking like a little pasta pocket or pouch or a pasta sandwich. It is similar to dumplings (momos, jiaozi) and even maultaschen (German specialty) in appearance and use in culinary dishes. A pasta sheet is made of flour-egg dough, which is flattened into a thin sheet by rolling out. Two such dough sheets are made. The filling must be cooled and coated with egg, to stay packed and firm and is then spooned on one pasta sheet. The second sheet of pasta is then laid over it and using a special ravioli rolling pin, the pocket is made. Such pockets are cut out and cooked. The whole appeal in ravioli is its stuffing and the way it tastes enveloped in pasta. You can either fry, bake or boil the ravioli packets. Boiled ravioli is often baked in a rick, thick sauce of cream, cheese or tomato and served. Ravioli sauce can be as varied as the stuffing. There is no debating the delicious taste and stomach filling ability of ravioli but is it actually healthy? The answer is, “No!”, if you are trying to cut down on calories and watching your weight.

The Good and the Bad about Ravioli

Some foods are the obvious bad guys, the definite no-no’s (candies and soft drinks). Some are obvious must-haves (fruits, veggies). And falling in between are foods like cheese, bread and ravioli. Contrary to public opinion, ravioli is NOT made of wheat flour. Pasta is made from semolina flour, which is obtained from durum wheat. Eating pasta is any day more nutritious than eating white bread. So flour-wise, ravioli is a more healthy choice and not such a bad guy. Plus ravioli possesses other pasta benefits, such as being low in salt, rich in vitamin B and is a source of complex carbs.

The real problem with ravioli is with its stuffing and the accompanying sauce. You can stuff ravioli with almost anything ranging from meat, chicken, cheese, vegetables, seafood and season it with herbs and salt. So the pasta part is not that bad, it’s what you stuff in it, that adds to the calories in ravioli. A rich stuffing such as lobster or red meat or Parmesan cheese will literally pile on the pounds. Then there are variants like Ravioli Nachos, which are deep-fried ricotta cheese filled ravioli, served with cheddar cheese and sour cream. This sort of ravioli is designed to kill you with calories. Ravioli sauces are equally harmful. Cream cheese, butter, cheese sauce and tomato and meat sauce are just a few examples.

To understand how many calories does ravioli have, below is a tabular nutritional comparison on the various types of ravioli available in the market.

NameSauceServing SizeCaloriesFat
LeanCuisine Cheese Ravioli (frozen)Tomato sauce242 g2205 g
Buitoni Four Cheese Ravioli (fresh)No sauce105 g34012 g
Seviroli Shrimp & Roasted Garlic (fresh)No sauce100 g1905 g
Chef Boyardee Pepperoni Pizza Ravioli (canned)Pizza sauce258 g2507 g
Chef Boyardee 99% Fat Free Beef Ravioli (canned)Tomato and meat sauce244 g1802 g
Rosetto Gourmet Butternut Squash Ravioli (frozen)No sauce255 g2403 g

There is a way to cut down on the calories in ravioli and that is through making your own ravioli. With a ravioli press and dough, you can stuff the ravioli with whatever you please. As long as you control what you are filling the ravioli with, you control the calorie levels too. So make smart trade-offs like if you want a cheesy sauce, make vegetarian ravioli. This is a healthy version of the pasta dish. You can also experiment with exotic and rare fillings, that are not available commercially, such as chocolate spread filled ravioli or butternut squash with mushroom stuffing. But you need to be calculative and careful with each ingredient’s calorie content to ensure a nutritional meal.

The bottom line is that ravioli is not completely healthy, as it does contain quite some calories and fat. For those who are watching their weight, this food should be eaten very rarely. 1 serving of ravioli has enough calories to make up for an entire day’s recommended allowance of calories. If a lot of careful ingredient selecting is done for the fillings and the sauces or lean, reduced-fat and low-fat commercial ravioli is bought over regular varieties, then this Italian dish can be enjoyed, without worrying about the calorie levels.

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