chicken & arugula ravioli with chardonnay shallot cream sauce


I debated dividing this post into two separate recipes: one for the ravioli and one for the sauce, but ended up combining it. So hey, you’re basically getting a two-for one post here!

First, let’s talk about the ravioli. Yes, you can buy your own at the store. BUT if you have a free weekend afternoon, I’d encourage you to try making your own! It’s actually really fun and ultimately impressive (and delicious). I’ve included some tips in throughout the recipe below if you try it. Tips that I’ve learned the hard way from broken, stuck together or exploding raviolis. PS: Any ravioli you don’t make that night can be frozen for another day. Same with the filling!

Next up–the sauce. Alfredo sauce is a guilty pleasure of mine and I’ll share with you my friend Jenn’s famous version one day soon. However, sometimes I want the creamy richness of alfredo, but something a bit lighter. This chardonnay shallot cream sauce is the perfect compromise. Feel free to use any dry, good quality Chardonnay. But remember when it comes to wine: if you wouldn’t drink it, don’t cook with it. When wine reduces down, the flavors only concentrate as the alcohol burns off. So if you didn’t like the flavor before, you won’t like it when it’s reduced.


  • Yields: 4-6 servings


For the ravioli:

  • 1 rotisserie chicken, skin discarded and all meat removed from bones
  • 2 cups freshly grated Parmesan cheese
  • 2 cups fresh arugula, finely chopped
  • 2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper
  • 2 batches of my homemade pasta dough OR store-bought lasagna pasta sheets
  • A bit of all-purpose flour for the counter

For the chardonnay cream sauce:

  • 2 Tbsp. butter
  • 1 1/2 cups shallots (apprx. 2 extra large shallots), minced
  • 3/4 bottle dry chardonnay *save the rest to drink!
  • 1 1/2 cups heavy cream
  • 2 tsp. sea salt
  • 2 tsp. freshly ground black pepper
  • Optional: chopped parsley for garnish

Ravioli Directions:

  1. To make the filling: Take all your rotisserie chicken (de-boned and skin removed) and use a chopping knife to mince it. Add the minced chicken to a large mixing bowl and stir in your Parmesan cheese, chopped arugula, onion power, garlic powder and salt & pepper. Stir together until well-combined and set aside.
  2. If using homemade pasta dough, roll out the dough into thin sheets (no thicker than a dime) and lay onto a lightly floured countertop. If using lasagna sheets, simply lay out all the sheets on your floured countertop.
  3. To assemble the ravioli: Brush water very lightly over a sheet of pasta. (The water helps seal the edges so the ravioli don’t open later). Drop the filling mixture on the dough by the spoonful about one inch apart. Cover the filling with a sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or ravioli cutter (if you have one). Double-check all the edges to make sure they are sealed shut. At this point, you can either set them aside to cook immediately or you can freeze them for later. *If freezing, just be sure to freeze them in a single layer on a flat baking sheet first. Then once fully frozen, you can add several to a ziploc bag. If you try to bag them all together while fresh, they usually stick to one another and come apart when cooking.
  4. To cook the (fresh or frozen) ravioli: Fill a large pot of water and bring it to a full boil. Add in your ravioli gently to the water. Cook uncovered, stirring occasionally, for 5-8 minutes. The ravioli will float when they’re done and I usually then let them go another 1-2 minutes to ensure the filling is hot. Drain gently and serve with the chardonnay cream sauce or your other favorite sauce.


Chardonnay Cream Sauce Directions:

  1. In a medium pan, add the butter and chopped shallots and cook for 5-6 minutes without burning . Add the chardonnay with salt and pepper and bring it up to a boil. Then bring the heat down to a simmer and reduce the wine for 10 minutes. The liquid will go down a lot, I promise! After 10 minutes, stir in cream and continue to simmer another 10-15 minutes until ready. Serve over your ravioli or another type pasta. Yields enough sauce for apprx. 1 lb (16 oz) of cooked pasta.


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