Chicken and pesto cream ravioli

Fresh pasta is far easier to make than many think. It takes just 20 minutes to get a batch of pasta ready for the pot. So why not try this incredible chicken and pesto cream ravioli!

By Jo Wilcox
  • 45 mins cooking
  • Serves 4
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For a visual step-by-step guide to making classic pasta, as well as more delicious homemade pasta recipes, click here.


  • 100 gram soft cream cheese
  • 1/2 cup finely shredded smoked chicken
  • 1 tablespoon pesto, plus extra to serve
  • 40 gram feta
  • 1 batch pasta dough (see recipe below)
  • basil leaves, olive oil and lemon wedges, to serve
Classic pasta
  • 2 1/2 cup plain flour
  • 3 large (size 7) eggs
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon water


Classic pasta
  • 1
    Place the flour in a large bowl and make a well in the centre. Crack the eggs into the well and add the salt, then the oil and water.
  • 2
    Gently swirl the eggs around to break them up (you can use your hands or a wooden spoon) then slowly incorporate the flour from around the edges. Continue until the mixture forms a soft ball of dough. Transfer to a clean surface, sprinkle with a little flour and knead dough for 4-5 minutes until elastic and smooth.
Chicken and pesto cream ravioli
  • 3
    Combine the cream cheese and shredded smoked chicken. Add the pesto and stir in.
  • 4
    Crumble in the feta and mix well to form a creamy paste.
  • 5
    On a lightly floured surface roll out the pasta dough with a rolling pin until very thin.
  • 6
    Cut out small rounds with a cookie cutter or ravioli cutter.
  • 7
    Place a small teaspoon of chicken pesto mixture on a circle of pasta.
  • 8
    Brush around the edges with water.
  • 9
    Top with another pasta circle and press down around the edges with a fork.
  • 10
    Meanwhile prepare a pot of boiling, salted water. Cook the ravioli in batches of 3 or 4 for 5-6 minutes or until they float to the surface and are tender. Drain well.
  • 11
    Serve with a drizzle of pesto and olive oil and a sprinkle of basil leaves, with lemon wedges on the side for squeezing.

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