Buffalo Chicken Ravioli with Blue Cheese Cream Sauce

Spicy and tart shredded buffalo chicken packed inside a ravioli and tossed in a blue cheese cream sauce with celery and carrot

Prep Time1

Cook Time20

Resting time1

Total Time2 20

Course: Main Course

Cuisine: American, Italian

Keyword: Mash-Up, Over the Top, pasta, Spicy, stuffed

Servings: people

Calories: 1093kcal

Equipment

Ingredients

Chicken Filling

1 tablespoon peanut oil
4 boneless skinless chicken thighs
2 tablespoons butter
1/4 cup cayenne hot sauce (like franks or crystal)
1 tablespoon honey
1 tablespoon mustard
1 tablespoon bbq sauce
1 teaspoon smoked paprika

Pasta

3 cups AP Flour
4 eggs
1 tablespoon olive oil
1/2 teaspoon salt

Breadcrumb topping

1 tablespoon butter
1 cup panko breadcrumbs
2 cloves garlic grated
1/4 cup minced parsley

Sauce

2 tablespoons butter
1/4 cup minced onion
1/4 cup minced celery
1/4 cup minced carrot
1 teaspoon flour
3 cloves garlic sliced thin
1 cup heavy cream
1/2 cup crumbled blue cheese (buy a wedge and crumble it yourself)

Instructions

Make the chicken filling

Preheat a frying pan with the peanut oil over high heat and add in the chicken thighs. Cook on high to brown on both sides, about 3-5 minutes per side.
Turn heat to low and add in the butter, hot sauce, honey, mustard, bbq sauce, and paprika. Stir to combine and allow to simmer on low for about 20 minutes, until the chicken is just about falling apart.
Remove from heat and add to a bowl. Use a wooden spoon to smash up the chicken so that it becomes chopped and shredded. I prefer to use the edge of the spoon so it chops as well as shreds.
Taste and add more of any of the sauces as desired to get to the right flavor you like. Cover and allow to cool fully before using.

Make the ravioli

In a bowl, mix together the flour, eggs, olive oil, and salt. Stir to combine, but it should be a very thick mixture. Pour out onto a clean work surface and knead it a little until it comes together. Wrap with plastic and set aside in the fridge for 20 minutes.
Set up your pasta maker and set it to the widest setting. Split the dough in half and start running one half through the pasta maker. It will be hard to work with and not smooth at all, ripping as it goes through the machine. Continue to fold the dough onto itself and running it through again and again until it becomes smooth.
Split the dough again and run the sheet through the pasta roller on the next thinner setting, and repeat, getting thinner, until you reach the second or third thinnest - The ideal setting will depend on your machine. Repeat with the other sheet.
Lay the two pasta sheets out on the surface and add about 2 tablespoon sized clumps of the chicken mixture every few inches on the sheet of pasta. Brush the whole sheet with some water, then lay the other sheet on top. Work from one end to the other, sealing the filling inside the pasta and trying to press as much air out from the middle as possible.
Use your ravioli cutter, or just a knife, to cut out each round ravioli, collecting the scraps.
Dust the ravioli with excess flour on all sides and allow to dry on a kitchen towel as you continue with the rest.
Repeat with the remaining dough, incorporating the scraps back into the dough, until you have used all the dough or filling. This should make about 16-20 large ravioli, enough for 4 people.

Make the Topping

Add the butter to a small frying pan and add in the breadcrumbs. Cook to toast, stirring and tossing often.
When the breadcrumbs are golden brown, add in the garlic paste and parsley, and continue to cook and stir for another 3-5 minutes.
Remove from heat, they can stay in the frying pan, or in a bowl, until you are ready to use them

Make the sauce

Bring a large salted pot of water to a simmer.
In a large frying pan over medium low heat, add the butter to melt. Add in the minced veggies and cook to soften, about 5 minutes
Add in the garlic and flour and stir to combine until there are no lumps. Cook 2 minutes.
Stir in the cream and bring to a simmer. Cook until it has thickened slightly. Remove from heat.
Add in the blue cheese and stir until the cheese is mostly melted into the sauce.
Drop the ravioli into the boiling water and cook for a few minutes until the ravioli start to float.
Strain the ravioli and add right into the sauce, along with about 1/4 cup of the pasta cooking liquid. Toss to combine, returning the pan to low heat breifly if needed.
Serve the ravioli with the breadcrumb topping.

Nutrition