Imagine taking chicken parmesan meatballs, wrapping them as ravioli, then giving each one a crispy mozzarella crust. That’s this flavorful Chicken Ravioli recipe — tender, cheesy, and utterly addictive. It’s surprisingly simple to make in about 35 minutes with just a few ingredients, and the result is unlike anything you’ve tasted.
Bring the flavor to pasta night!
Some ideas are so wild they demand a test in the kitchen. This recipe started as chicken parmesan meatballs and evolved into something even better: individual ravioli pockets with a crunchy mozzarella skirt. The contrast between the tender filling and the crisp cheese is what makes these irresistible.
Serve them with marinara on the side for dipping or spoon them into a bowl of warm marinara. Either way, they make a memorable main course that’s sure to be requested again and again.
Key ingredients
Below are the highlights and a quick note about a couple of items. The full ingredient list with measurements is provided in the recipe card further down.
- Gyoza (potsticker) wrappers – a great shortcut for making ravioli without rolling pasta dough. They’re usually sold refrigerated in most grocery stores.
- Italian seasoning – use a store-bought blend or make your own with dried herbs, garlic, and onion powder for added flavor.
Instructions
Step-by-step photos are included to guide you. The condensed steps below cover assembly, boiling, and finishing each ravioli with a crispy mozzarella crust.
Prepare the raviolis.
- In a large bowl, mix ground chicken, breadcrumbs, parmesan, Italian seasoning, and one egg until combined. Shape into 16 small meatballs.
- Place a meatball on a dumpling wrapper and top with a bit of shredded mozzarella.
- Whisk the second egg. Brush the wrapper edges with egg wash, top with another wrapper, press to seal, and crimp the edges with a fork.
Cook and finish with a crispy cheese skirt.
- Bring a large pot of salted water to a boil. Cook raviolis for 2 minutes, then drain and pat dry.
- Meanwhile, heat a nonstick skillet over medium-high. Add tablespoons of shredded mozzarella spaced apart — you’ll form small cheese discs that won’t run together. Work in batches (about four at a time) unless you use multiple skillets.
- Place a ravioli on each melting mound of cheese. Cook until the mozzarella is golden and crisp on the bottom, about 6 minutes. Flip carefully and remove with the crispy side facing up.
How to serve them
These raviolis shine when served in a bowl of warm marinara or with sauce on the side for dipping. Finish with chopped fresh parsley and a sprinkle of grated parmesan. For heat, drizzle a touch of chili crisp or sprinkle red pepper flakes.
They also work with other sauces — Alfredo, garlic-parmesan, or a creamy nduja-style sauce are all great choices. Pair with a bright salad, like Caesar tossed in a tangy miso dressing, for a complete meal.
Chicken Parmesan Ravioli
Ingredients
- 1 pound ground chicken
- ¼ cup parmesan cheese
- ¼ cup breadcrumbs
- 2 tablespoons Italian seasoning
- 2 eggs, divided
- 2 cups shredded mozzarella cheese, divided
- 32 gyoza wrappers
Instructions
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In a large bowl, stir together ground chicken, parmesan, breadcrumbs, Italian seasoning, and 1 egg.
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Form the mixture into 16 meatballs. Whisk the remaining egg in a small bowl for an egg wash.
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Bring a large pot of salted water to a boil.
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Lay out wrappers, place a meatball and a sprinkle of mozzarella on each, brush edges with egg wash, top with another wrapper, and press to seal with a fork.
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When the water is boiling, add the raviolis and cook for 2 minutes. Drain and set aside.
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Heat a skillet over medium-high and spoon tablespoons of shredded mozzarella into the pan to form small discs. Top each disc with a ravioli and cook until the cheese turns golden and crisp, about 6 minutes per side. Remove carefully with the crispy side facing up.
Notes
- This makes 16 large raviolis. Plan about four raviolis per person for a main course.
- Do not assemble far in advance. The wrappers can become sticky if stored filled in the refrigerator. You can prepare the meat filling ahead, then assemble and cook just before serving.
- Best eaten fresh. The mozzarella crust is difficult to reheat crisp, so leftovers won’t keep their texture. Consider halving the recipe if making it for two.
Nutrition Facts
Protein: 11 g
Fat: 7 g