Chicken and Spinach Ravioli with Chicken Broth – Fancy Italian Recipes


At a dinner meeting in New Jersey in late 2008, I was at a very fashionable (and expensive, I might add) Italian restaurant. I ordered this ravioli dish and praised it so much; the generous owner came out and happily gave me the recipe. I am sorry I don’t remember her name or the restaurant’s name. I kept the recipe and have added to it over the years.

Here is a homemade Chicken and Spinach Ravioli with Chicken Broth Recipe for you

Ingredients (6 Servings)

  • 1.5 Pound of chicken
  • 2 large onions properly washed and chopped
  • 3 garlic cloves, washed and grated
  • 2 Tbsp. butter
  • 1 tsp. salt
  • 1 tsp. freshly ground pepper
  • 1 cup of white dry wine 
  • 1 10.5 oz homemade chicken broth (Recipe Below)
  • 5 ounces parmesan cheese, properly grated
  • 2 eggs
  • 3 ounces spinach chopped finely

Ingredients for Homemade Chicken Broth 

  1. Carrots (four medium-sized)
  2. 4 Celery
  3. One Large Onion chopped
  4. five small cloves of garlic
  5.  flat-leaf parsley
  6. thyme
  7.  black peppercorns
  8. 1/2 pound washed chicken

Procedure for Chicken Broth

  1. Start by putting a washed, 1/2 pound organic chicken into a large, 8-quart pot.
  2. Add 3 quarts of cold water and boil the chicken in high heat
  3. Add Celery, Onions, Carrots, and Garlic.
  4. Add parsley and thyme. 
  5. Keep the lid closed for 5 mins at high heat, and then let the heat escape.
  6. Keep the pot at low heat for a couple of hours to simmer throughout.
  7. Chicken Broth is ready.

Procedure for Chicken and Spinach Ravioli

  1. Cut 60 slices of pasta into 4 x 4-inch squares – should make about 30 portions of ravioli (you can buy the wonton pasta and use it if you don’t want fresh pasta but I really recommend making the pasta – I have never liked the wanton pasta taste)
  2. Grind the chicken, garlic, and onion together. If you do not have a meat grinder, you can have your butcher grind the chicken and add the onion and garlic to it in the pan when cooking. 
  3. Fry in butter on medium-high until the contents are dry. 
  4. Add the pepper, salt, and wine and continue to saute until it gets dry. 
  5. Add the chicken broth and saute until the liquid has completely evaporated. 
  6. Put the pan in the refrigerator until the contents are at room temperature. Once the contents have cooled, add the eggs, parmesan, and spinach and mix. 
  7. Take a pasta square and coat the outer edges with egg white using a cleanbrush.
  8.  Place the chicken filling on the pasta and cover with another layer of pasta and cover the edges. 
  9. Continue the process until all of the chicken mixture is used. 
  10. Boil the ravioli in several quarts of salted water for about 8 minutes.
  11. Serve hot.

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