TC Recipe: Lemon Chicken Ravioli

February 09 2009

By Stephanie Lushina
Suggested Pairing: 2007 Domaine Pinot Gris
Serves 2



    Lemon Butter

  • 2 T Butter, softened
  • 1 T Lemon Zest
  • 1 T Lemon Juice
    Combine all ingredients. Roll the butter in wax paper and freeze.
  • Ravioli

  • 1 pkg Ravioli Squares or Wonton Wrappers, 2×2 in
  • 1 ½ C Chicken Breast, cooked and chopped
  • ¼ c Roasted Garlic, mashed (10-12 clones)
  • 1 T Lemon Zest
  • 2 tsp Lemon Juice
  • ¾ c Ricotta Cheese
  • ¼ c Parmesan, shredded
  • 2 ea Eggs
  • 2 T Fresh Thyme, chopped fine
  • Salt and PepperSauce
  • 2 ½ c Chicken Stock
  • ¼ c Onion, diced small
  • 1 ea Garlic Clove, chopped
  • 3 T Butter
  • 3 T Flour
  • 2 ea Thyme Sprigs


Beat 1 egg in a small bowl for egg wash and set aside. Combine remaining egg and all the other ingredients in a medium bowl. Lay out ravioli squares. Use a ½ Tb measuring spoon to scoop mix onto the ravioli. Brush the sides of the pasta with the egg wash and fold the corners together to form a triangle. Press the edges together to seal. Layer the raviolis between sheets of parchment or paper towels. Cook in salted boiling water for 2-3 minutes.
Sweat onions, garlic and thyme in 1 Tb butter over low heat. Add the chicken stock and simmer for 5 minutes. In a medium sauce pot melt the remaining butter. Add the flour and cook for 3 minutes to create a roux. Strain the chicken stock mixture into the roux stirring constantly. Before plating whisk the lemon butter into the sauce.

Serve this dish with asparagus and artichoke hearts for a tasty meal.