Homemade Chicken Ravioli with Broth

Homemade chicken ravioli with broth is one of the most REWARDING things you can make in a home kitchen. Filled pasta, slow-cooked chicken filling, and a beautiful light broth, all from the same pot of ingredients. Nothing wasted, everything DELICIOUS. Let's make it!

Watch me make this on YouTube!

Why This Chicken Ravioli Works

Chicken ravioli with broth takes about 1 hour 45 minutes start to finish. The technique that makes it work is simple: you cook the chicken in stock with vegetables, and in doing so you build the filling and the broth at the same time. I first learned to make this dish at The Connaught in London, working under Angela Hartnett in a Michelin-starred kitchen where the original filling was rabbit and precision was everything. Back then, every piece of diced vegetable in the ragu had to be the exact same size. I have adapted it to chicken for home cooks, and all the elegance of that original dish is still there.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 45 minutes
• Serves: 4
• Difficulty: Weekend project
• Special Equipment: Pasta machine (recommended)

The pasta dough in this recipe is just 00 flour and eggs. What makes it work is time: after kneading, the dough needs at least 30 minutes in the fridge to relax, and that rest is what allows it to roll out thin without springing back. When I tested different kneading times, a full 15 minutes made a noticeable difference in elasticity and smoothness compared to 8 or 10. Roll the pasta as thin as you can get it without tearing, and make sure there is no trapped air when you seal each raviolo or they will burst in the water.

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 to 1L chicken stock (enough to cover the 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 per person)
• A few knobs of butter (optional)
• Extra chopped herbs (parsley or tarragon)

How to Make Chicken Ravioli with Broth

1. Make the pasta dough: Tip the flour onto your work surface and make a well in the centre. Crack in the eggs and use a fork to gradually draw in the flour from the sides. Once the dough thickens, switch to your hands and knead for at least 10 to 15 minutes until soft, supple, and smooth. When you think you are done, knead for another 5 minutes. Wrap tightly in clingfilm and rest in the fridge for at least 30 minutes.
2. Cook the chicken and vegetables: Heat a little oil in a large pan and sear the chicken legs until browned on both sides. Add the diced carrot, celery, onion, garlic, and thyme. Pour in enough stock to cover the chicken. Cover with a lid or a piece of greaseproof paper and simmer gently for about 45 minutes until the chicken is fully cooked through.
3. Make the filling: Remove the chicken and strain the stock into a jug. Keep this liquid for your broth. Pick the meat from the chicken, removing all skin and bones, and shred it finely. Stir in the cooked vegetables and chopped tarragon and season well with salt and pepper. Set aside to cool. Reserve a spoonful of vegetables for plating.
4. Roll and fill the pasta: Divide the dough into portions and roll out in batches using a pasta machine, dusting lightly with flour as you go. Aim for setting 6 or 7 on most machines. Lay one sheet out and place small spoonfuls of filling at even intervals. Dab a little water around each portion of filling, lay a second sheet over the top, press out any air firmly, and seal well around each pocket. Cut into shapes and transfer to a semolina-dusted tray.
5. Cook and serve: Bring a large pot of well-salted water to the boil. Cook the ravioli for 3 minutes, or until just tender. Meanwhile, warm a ladle or two of the reserved broth per person, season well, and add a knob of butter for richness if you like. Stir in the reserved vegetables. Spoon the ravioli into bowls, pour over the broth, scatter with fresh herbs, and serve immediately.

Why You'll Love This Recipe

• One recipe, two components: The stock you cook the chicken in becomes the broth you serve it in. Nothing wasted and incredible depth of flavour in both the filling and the sauce.
• Michelin-starred technique, home kitchen effort: This dish comes from a restaurant kitchen where precision was everything. At home the same technique is completely achievable and the result is genuinely special.
• Cheap cuts, elegant result: Chicken legs are one of the most affordable and flavourful cuts going. Slow-cooked in stock they become incredibly tender and rich.
• Tarragon makes it special: Tarragon and chicken is one of the great classic pairings. Fragrant and slightly anise-like, it completely transforms the filling.
• Worth every minute: This is a project, not a weeknight meal. But that first bowl on the table, with delicate pasta and savoury broth, makes every bit of effort worthwhile.

Chef's Tips for Chicken Ravioli

No air in the filled pasta: Trapped air is the enemy. Press firmly around each pocket of filling before sealing to push out any air bubbles. Any that remain will expand in the boiling water and can cause the ravioli to burst open.

Semolina on the tray: Fresh filled pasta is sticky. A generous dusting of semolina on your tray stops the ravioli sticking together while you work through the batch. Flour works in a pinch but semolina is better.

Knead the dough properly: When I tested different kneading times side by side, a full 15 minutes made a dramatic difference to the elasticity and final texture of the pasta compared to 8 or 10 minutes. Under kneaded dough is tough, tears easily, and fights you at the pasta machine. It feels like a lot but it is genuinely worth every minute.

Rest the dough: After kneading, the gluten needs time to relax before you roll. At LEAST 30 minutes in the fridge, wrapped tightly in clingfilm. If you skip this the dough will spring back and fight you at the pasta machine.

Season your broth generously: The reserved stock needs to be tasted and seasoned properly before serving. It should be savoury and well-rounded. A knob of butter stirred in at the end adds richness and makes it feel genuinely luxurious.

Substitutions & Variations

• No pasta machine? Roll the dough by hand with a rolling pin on a lightly floured surface. It takes more effort to get it thin enough but it is absolutely possible. You want it almost translucent.
• No tarragon? Parsley works well, or a combination of parsley and fresh thyme. The flavour is slightly different but equally delicious.
• No 00 flour? Plain flour works as a substitute. The pasta will be slightly less silky but still very good.
• Want to add cheese? Stir a few tablespoons of ricotta or finely grated Parmesan into the filling for extra richness and creaminess.
• No chicken legs? Chicken thighs work very well too. The legs have the most flavour but thighs are a close second and will give you a similarly tender, rich filling.

Storage

Best eaten fresh: Fresh pasta is at its absolute best the day it is made. The texture and delicacy of homemade ravioli is something you really want to enjoy straight from the pot.

Fridge: Uncooked ravioli can be kept on a semolina-dusted tray, covered loosely with clingfilm, for up to 24 hours. Cooked ravioli will keep in a covered container for up to 2 days. Reheat gently in warm broth rather than boiling water to preserve the pasta texture.

Freezer: Lay the shaped uncooked ravioli on a semolina-dusted tray and freeze until solid, then transfer to a sealed bag or container. They will keep for up to 1 month. Cook directly from frozen in well-salted boiling water for 4 to 5 minutes.

Avoid: Do not leave fresh filled pasta uncovered at room temperature for long periods. The dough can dry out and crack, which means the ravioli will fall apart in the water. Keep them covered and cook as soon as you can.

Frequently Asked Questions

Can I make chicken ravioli without a pasta machine? Yes. Roll the dough out on a lightly floured surface with a rolling pin, as thin as you can get it without tearing. It takes more effort but is completely achievable. You are aiming for a sheet thin enough to be almost translucent.

Can I use chicken breast instead of chicken legs for ravioli? Legs give a much better result because the meat is fattier and stays tender after long, slow cooking. Chicken breast can dry out and loses its appeal once shredded into a filling. If you only have breast, reduce the simmering time and check it early.

Why do my ravioli burst when I cook them? Two things: trapped air when sealing, and too vigorous a boil. Press firmly around each pocket before sealing to push out any air. And cook at a steady, gentle boil rather than a rolling one. Aggressive water movement is hard on filled pasta.

Can you make ravioli the day before? Yes. Make the filling and the dough a day ahead and keep both in the fridge separately. Shape the ravioli the next day. You can also shape them, lay them on a semolina-dusted tray, cover loosely, and refrigerate for up to 24 hours before cooking.

Can you freeze homemade ravioli? Yes, freeze them uncooked. Lay the shaped ravioli on a semolina-dusted tray and freeze until solid, then transfer to a sealed bag. They keep for up to a month and cook beautifully from frozen in well-salted boiling water for 4 to 5 minutes.

What do you serve with chicken ravioli? This dish is self-contained, the broth is the sauce and the ravioli is the main. A simple green salad or some crusty bread on the side is all you need. If you want to make it more of a spread, a glass of white wine and some good Parmesan on the table are always a good idea.

You Might Also Like

Butternut Squash Stuffed Pasta with Brown Butter Sage Sauce - Another filled pasta worth every bit of effort. The brown butter sage sauce is absolutely INCREDIBLE.

Creamy Mushroom Risotto - Another brilliant weekend cooking project. Rich, creamy, and deeply satisfying.

Gnocchi Bolognese - All the comfort of Italian cooking without the pasta-making. A brilliant mid-week version.

Homemade chicken ravioli is one of those recipes that feels ambitious before you start and completely achievable by the time you are done. The process of making the dough, slow-cooking the chicken, assembling everything, and watching it come together into something genuinely beautiful is one of the great satisfactions of home cooking. The broth is silky and savoury, the filling is tender and fragrant, and the pasta is delicate and fresh. This is the kind of meal you make once and want to make again and again.

Enjoy!

Del x

Homemade chicken ravioli with a slow-cooked tarragon filling and a light savoury broth, a Michelin-starred technique adapted for the home kitchen.