Like all pasta, I love cooking Ravioli, because it’s so easy to make hundreds of different, delicious recipes. And while making your own ravioli is pretty time consuming (although I love it), there are lots of great store bough brands, that will allow you to get a complete meal made in about 20 minutes.  Here I do a recipe for Cheese Ravioli with Chicken and Peas.  It’s another pasta dish that does rely on a long cooking red sauce, but still backs a ton of flavor.  And with the addition of the chicken, is substantial enough to be a main course.  Hope you enjoy it.

Recipe Overview and Keys to Success

For the best Ravioli, just make sure you do the following:

  1. Fresh ravioli don’t take more than 3 – 5 minutes (generally) to cook, so make sure you don’t over cook them.  Add them to the boiling water when you’re just a few minutes from being done.  It’s better for the sauce to wait for the ravioli than vice versa
  2. Make sure to cook the ravioli in the sauce with the other  ingredients for about 30 seconds.  That finishes the pasta, and allows the flavors to mingle together, which doesn’t happen if  you simply top the ravioli with the sauce
  3. You don’t want your sauce to be soupy, but you don’t want to make sure there is enough liquid  to coat the ravioli and make sure it’s not dry.  If needed, reserve some of the pasta water, and add it back to thin out an over reduced sauce.  


  • 1 lbs package of cheese ravioli
  • 1 ¼ cup frozen peas
  • 1 cooked and diced chicken breast
  • ¼ cup sundried tomato
  • 1/3 cup white wine
  • 1/3 cup chicken stock
  • 2 garlic cloves mined
  • 1 large shallot diced
  • ¼ grated parmesan cheese

Ravioli with Chicken & Peas (for 2)

  • Bring a large pot of salted water to the boil for the ravioli
  • While the water heats, heat a large sauté pan over medium high heat, coat the bottom with olive oil and add the shallot and garlic; season with salt and pepper
  • Once softened, add the sundried tomato and toss to combine
  • Cook for 1 – 2 minutes, then deglaze with the white wine and reduce by ½
  • Add the chicken stock to the wine to reduce, and now drop the ravioli into the boiling water
  • If the stock is reduced by half before the ravioli are cooked, reduce the heat to hold it until the ravioli are al dente
  • Add the diced chicken & peas to the sauté pan, and turn the heat as high as it goes
  • Reserve some pasta water, then drain the ravioli well and add to the sauté pan; season with salt and pepper
  • Toss to combine everything and cook for 1 – 2 minutes.  If the pan ever gets dry add some of the pasta water
  • Turn the heat off, and drizzle a tablespoon of olive oil and half the cheese over the ravioli stir to combine
  • Taste and adjust the seasoning if needed
  • Plate the ravioli, and garnish with the remaining parmesan cheese and another drizzle of olive oil

Wine Recommendation

The flavors in this dish are fairly light, but you do have the richness of the cheese and olive oil.  I’d suggest a full bodied white wine, like a chardonnay, or viongier.

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