Homemade Chicken Ravioli with Broth

Homemade Chicken Ravioli with Broth

This handmade filled pasta is packed with flavour — rich shredded chicken, softened vegetables, and a light, savoury broth to bring it all together. It’s a rewarding weekend project and a beautiful way to serve something special.

Makes: about 20 filled pasta pieces
Serves: 4

Special Equipment
Pasta machine (recommended)

Ingredients

For the Pasta Dough:

• 400g 00 flour

• 4 whole eggs

For the Filling:

• 2 chicken legs (with thighs attached)

• 1 carrot, finely diced

• 2 sticks celery, finely diced

• 1 onion, finely diced

• 1 garlic clove, crushed

• Few sprigs of thyme, leaves finely chopped

• 700ml–1L chicken stock (enough to cover chicken)

• 1 tbsp chopped tarragon (or to taste)

• Salt and pepper, to taste

To Finish:

• Reserved cooked vegetables

• Extra chicken stock (a ladle or two)

• A few knobs of butter (optional)

• Extra chopped herbs (e.g. parsley or tarragon)

Method

1. Make the Pasta Dough

Tip the flour onto your work surface and make a well in the centre. Crack in the eggs. Use a fork to gently whisk the eggs, gradually incorporating the flour from the sides. Once the dough thickens, switch to your hands. Knead for at least 10–15 minutes — you’re building the gluten. It’ll go from sticky and cracking to soft, supple, and smooth. When you think you’re done, knead for another 5 minutes. Wrap tightly in clingfilm and chill in the fridge until needed. This lets the gluten relax.

2. Cook the Chicken & Vegetables

Heat a little oil in a large pan and sear the chicken legs until nicely browned. Flip them over and pile in the diced veg, garlic, and thyme. Pour in enough stock to cover the chicken. Cover with a lid or a piece of greaseproof paper. Simmer until the chicken is fully cooked through (about 45 mins).

Remove the chicken and strain the stock — reserve this for your sauce.

3. Make the Filling

Pick the meat from the chicken, removing all bones and skin. Shred it finely. Stir in the cooked vegetables and chopped tarragon. Tarragon and chicken are age-old friends. Season well with salt and pepper. Set aside to cool. Reserve a spoonful or two of veg for plating.

4. Roll the Pasta & Fill

Roll the dough out in batches using a pasta machine, dusting lightly with flour as needed. Aim for a thin sheet (usually setting 6 or 7 on most machines). Lay out one sheet and place small spoonfuls of filling at even intervals. Dab a little water around each filling, lay a second sheet on top, and press out the air before sealing the edges firmly. Cut into shapes and transfer to a semolina-dusted tray.

5. Cook & Serve

Bring a large pot of salted water to the boil. Cook the pasta for 3 minutes, or until tender. Meanwhile, warm a small ladle of your reserved broth per person. Taste and season it — add a knob of butter for richness if you like, and stir in the reserved vegetables.

Add the cooked pasta to the broth, spoon everything gently onto plates, scatter with fresh herbs, and serve.

 Tips from Del

• No air in the filled pasta! Trapped air can cause them to burst while cooking.

• Pasta sticking to your tray? A little semolina goes a long way.

• Don’t rush the dough kneading — it makes all the difference to texture and elasticity.

Enjoy

Del x

P.S. Don't Forget if your looking for visuals of how to make this head to my YouTube Channel and there you can find videos on this and all sorts of other wonderful recipes!