Donate
Recipe

Easy Roast Chicken Ravioli

10
Mins
Prep time
10
Mins
Cook time
4
Serves

Transform leftover roast chicken into restaurant-quality ravioli using wonton wrappers, creamy ricotta, and fresh basil.

Bread & Grains
Dairy
Meat
Easy Roast Chicken Ravioli

This easy roast chicken ravioli is a clever use it up recipe that elevates leftover roast chicken into delicious pasta using simple wonton wrappers and creamy ricotta. Instead of reheating las night’s dinner again, you can simply repurpose that Sunday roast by folding it with fresh basil, parmesan, and nutmeg into ravioli. Then finish it with a drizzle of olive oil, grated parmesan, and cracked pepper to make your leftovers absolutely shine and reduce food waste at the same time! So, the next occasion you find roast chicken lingering in your fridge, give this simple recipe a go.

Need

1 packet wonton wrappers
200g leftover roast chicken
150g fresh ricotta
30g grated parmesan
Pinch of grated nutmeg
½ bunch basil, finely chopped
30ml olive oil
Freshly cracked black pepper
1 egg, whisked
Extra grated parmesan and olive oil to serve

How

  1. Chop the chicken until very fine and place in a bowl with ricotta, parmesan, nutmeg, basil, pepper and olive oil.
  2. Mix well and check seasoning – add salt if necessary. Roll out 20 even sized balls of around 20 grams and let sit in the fridge to firm.
  3. Meanwhile, lay out 20 wonton wrappers and brush lightly with whisked egg. Place a ball on top of each wrapper and cover with another wrapper. Seal the edges well ensuring no air is trapped within.
  4. Bring a large pot of salted water to the boil then reduce to a light simmer. Drop in the ravioli and cook until tender, around 3 minutes.
  5. Drain and serve dressed with olive oil, parmesan and cracked pepper (or a nice pesto if you have one).

Use It Up Tip: Wrap fresh herbs in a damp chux cloth then seal in a zip lock bag to prolong their life.

More recipes