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Butter Chicken Ravioli
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Butter Chicken Ravioli

This ravioli is filled with charred chicken tikka and smothered in a creamy butter chicken sauce.
Prep Time1 hour
Cook Time45 minutes
resting time1 day
Total Time1 day 1 hour 45 minutes
Course: Main Course
Cuisine: American, British, Indian, Italian
Keyword: Mash-Up, pasta, Spicy, stuffed
Servings: 4 servings
Calories: 1307kcal

Equipment

Ingredients

Chicken mainade

  • 1 pound boneless skinless chicken thighs
  • 1/2 teaspoon salt
  • 1 cup yogurt
  • 5 cloves garlic grated
  • 2 inches ginger grated
  • 1 tablespoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Kashmiri chili powder
  • juice of 1 lemon

Pasta and filling

  • 3 cup flour
  • 4 eggs
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • 1 cup mozzarella cheese

Sauce

  • 1/2 stick butter
  • 1/2 small onion diced
  • 2 serrano peppers seeds removed, diced
  • 7 cloves garlic minced
  • 2 inches ginger grated
  • 4 ounces tomato paste
  • 1 teaspoon garam masala
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 teaspoon Kashmiri chili powder
  • 1/2 teaspoon turmeric
  • 1 cup chicken stock
  • 2 cups heavy cream plus more for garnish
  • 1/2 cup water
  • salt and pepper
  • fresh chopped cilantro

Instructions

Marinate the chicken

  • Mix the chicken in a large bowl with the marinade ingredients. Stir to combine. Set in the fridge overnight.

Make the ravioli

  • In a lage bowl, mix the flour, eggs, olive oil, and salt. Stir to combine, until it becomes too thick to stir. Knead for 5 minutes with your hands. Wrap in plastic and set aside in the fridge until ready to use.
  • Preheat oven to broil on high. Spread the chicken on a baking sheet and broil about 15 minutes per side to char and brown and cook through. Allow to cool.
  • Chop the chicken and add to a bowl with the juices from the pan, as well as the melted butter and mozzarella. Allow to fully cool before using.
  • Roll out the pasta using a pasta machine. Start at a wider setting, then continue to make it thinner until it is at the third thinnest setting.
  • Place a sheet of dough on the work surface and top with an overfilled tablespoon of the chicken mixture. Dip your finger into a bowl of water and use it to wet the dough around the filling. Top with another sheet of dough, using your hands to make sure to squeeze out excess air from the pasta. Press the edges to make them tight, then use a pasta cutter to cut the edges. Repeat until you run out of filling, or make your desired amount of ravioli.

Make the sauce and bring it together

  • Start the sauce with the butter in a pan on medium heat. Add the onions and cook for 4 minutes to soften. Add in the serrano peppers and cook another 4 minutes. Season with a pinch of salt.
  • Add in the garlic, ginger, and tomato paste. Cook for 5 minutes, stirring often.
  • Add in the spices and stir to combine. Cook 2 minutes.
  • Add in the stock, water, and cream and stir. Bring to a light simmer and cook for 5 minutes.
  • Bring a pot of salted water to a boil. Add in the ravioli and cook until they float, plus about 3 minutes until the pasta is tender.
  • Meanwhile, use a hand blender to blend the sauce smooth.
  • When the pasta is ready, strain it, reserving about a cup of the pasta cooking liquid. Toss the pasta right into the sauce and stir to combine. Add some of the pasta cooking liquid if needed.
  • Serve and garnish with chopped fresh cilantro and a drizzle of cream.

Nutrition

Calories: 1307kcal | Carbohydrates: 93g | Protein: 53g | Fat: 81g | Saturated Fat: 46g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 483mg | Sodium: 1447mg | Potassium: 1149mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3481IU | Vitamin C: 13mg | Calcium: 390mg | Iron: 8mg