Chicken/Broccoli Ravioli

Making chicken/broccoli ravioli in cheese sauce

Two weeks ago I got a new kitchen toy – a pasta machine!  I bought it from my new favorite web store – Tanga – for less than $30.00.  I have seen pasta machines like this one elsewhere for much, much more, so when I saw this one, I snatched it up!  I am not an affiliate of Tanga – I just love the deals they offer!

One reason I wanted a pasta machine was because dear hubby and I plan to have a small wheat field when we move up to our future homestead, and pasta is one of our all-time favorite foods made from wheat, second only to sourdough garlic bread! 🙂  Growing our own wheat (an ancient variety, not sure which one yet) ensures that we won’t have the gluten problems that one can encounter with modern day wheat due to it’s gluten protein structure.  Apparently you can grow enough wheat in a 10 x 20 foot plot of land to make one loaf of bread every week for a year.

Sounds great!  However, if we have one loaf of bread every week, then what will we make our pasta out of?

chicken broccoli ravioli

Look! A baby almond on a baby almond tree!

As many of my readers know, I have been experimenting with acorn and almond flour.  Acorns are abundant on our future homestead.  In fact, if you aren’t careful, you can turn an ankle on the mass of acorns on the ground every fall.  We have very happy oak trees!

We also planted an All-In-One almond tree last year from Peaceful Valley Nursery (my favorite) and that baby tree has two almonds on it!  So cute!  Along with our purchased almond, our volunteer almond that we have in our current backyard has spawned several other volunteer almond trees.  I potted up those seedlings and we will plant them next fall on the future homestead.

broccoli and chicken ravioli

1-2-3 Flour
1 part acorn flour
2 parts almond flour
3 parts wheat flour

Anyhow…   I have developed a mixture of flour that I find absolutely wonderful, and I call it my 1-2-3 flour.  I call it this, because it uses 1 part acorn flour, 2 parts almond flour and 3 parts wheat flour.  The almond flour offsets the bitter tannin taste of the acorn flour, and with the wheat flour being 1/2 of the mix, I usually get enough gluten to be able to make just about any recipe successfully, including bread!

So, I started with 3 cups of my 1-2-3 flour (you can use all wheat flour), added 3 eggs and 2 teaspoons of olive oil, 1/2 teaspoon salt, and mixed until a dough ball formed.  I turned out the dough onto my lightly floured counter and kneaded it for a few minutes, until it started to get just a bit elastic.  Wrap the dough in plastic or, better yet, place in an air tight container and let the dough rest.

Homemade ravioli chicken and broccoli

Ingredients for the filling of the ravioli: cooked chicken, broccoli and cheese – one cup of each

While the dough was resting, I made the filling.  I used a jar of the chicken I had canned a few weeks ago.  I chopped up 1 cup of the chicken, to which I added 1 cup of chopped broccoli and 1/2 cup cheddar/jack cheese.  A little salt and pepper, and your filling is ready to go!  This is the mixture I have always used when I make Chicken/Broccoli Manicotti, and it usually fills about 8 manicotti.  However, in hindsight, I found that ravioli does not take nearly as much filling as the manicotti does, and I only needed about 1/3 of the filling that I made.  I also realized that the next time I make ravioli, I need to chop the pieces a LOT smaller!

homemade ravioli

My new pasta machine – I love it!

So, now it’s time to try out my new kitchen toy!  I cleaned the machine just as the manufacturer suggested (with a piece of dough that you will eventually throw away) and boy, did I make a mess!  Apparently my dough was just a bit too sticky!  I had pasta dough in every nook and cranny that the machine had, and let me tell you, it wasn’t very easy to clean out globs of pasta from inside the machine!  Once that was done, I had to try again. This time I figured out that all you have to do is lightly dust each side of the pasta before you insert it into the rollers, and sure enough, it doesn’t stick.  So I started out at the #1 setting and gradually rolled the pasta to a #5 setting, when I thought the dough was thin enough.

After I had several sheets of the pasta lined up, I used my ravioli edge cutter stamp thingy (no idea what it’s called) and measured out the size I would need for each ravioli, and using a ruler, I cut the pasta into 2″ squares.  More or less.

Homemade ravioli

This is the ravioli edger/cutter crimping thingy. Whatever it is, it works well!

I bought that ravioli thingy quite a few years ago thinking it looked really cool, thinking that I would someday make ravioli.  Well…  here we are!

how to make ravioli at home

The filling piled into the middle of the pasta squares. Next time I will chop the filling into smaller pieces.

The filling was placed in the middle of each square, I lightly moistened the edges of each filled square and then placed another pasta square on top.  The ravioli edge thingy was then pressed on each ravioli, sealing the edges and making them look pretty!

Wow, this wasn’t so hard to do, it just takes a bit of time!  I can imagine buying a bottle of muscat (our family’s favorite wine), inviting my sisters Deana and Machell over, and we could have a wonderful party drinking wine and making ravioli!  How about it, dear sisters?  We could make enough for dinner and also for each of us to take home for our freezers!

How to make ravioli

Here they are, taking a bath in the boiling water! Not one of the ravioli broke open! Wahoo!  I call that success!

So now it was time to cook the ravioli and eat it!  Apparently all that is necessary is to place them carefully in barely boiling salted water, and cook them for 6-8 minutes.  So, that’s just what I did.  While waiting for the water to boil, I made a simple cheese sauce for the ravioli by first making a rue with 3 tablespoons of butter and 3 tablespoons of flour and letting that cook just a bit (gets out the floury taste), then slowly, while whisking, add 3/4 cup of chicken broth.  The sauce will get pretty thick, so now add 1/2 cup of milk, whisking all the while.  When the milk is incorporated, add 1 cup cheddar cheese.  Lower the heat to just simmer and stir frequently until the cheese is melted and the sauce is nice and smooth.  Salt and pepper to taste.  Once the ravioli are cooked, carefully toss them in the cheese sauce.

How to make ravioli recipe

Here are three ravioli, one split open, in the cheese sauce. Yummy!

Holy cannoli, it was really good.  It was fun, too! Hubby gave the ravioli a two thumbs up.

What will I do differently next time?  First of all, as mentioned, the filling needs to be in smaller pieces so it is easier to dollop in the middle of the pasta.  Also, I will go one step further on the pasta machine so the dough is just a bit thinner.  Everything else was perfect!

Do you have any good ravioli filling recipes?  Please – do tell!



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45 thoughts on “Chicken/Broccoli Ravioli

    • Thanks, Alexis. My new pasta machine is really a lot of fun! It was a pretty steep learning curve in the beginning, but I knew I would soon get the hang of it. I do hear that you need to be careful where you buy them, however, as a lot of people use their pasta machines for Fimo clay (that stuff you make beads and stuff out of) which is toxic. So, if you get one at a second hand store, clean it thoroughly before you even think of making any food with it, because you never know! I’m glad you stopped by because it gave me a chance to check out your blog – love it!

    • It is very yummy! I think my 1-2-3 flour combo is perfect for my husband and I. It tastes good, we can produce all of it ourselves and when baked it looks and has the texture of whole wheat! Thank you Rachel for stopping by.

    • Haha – you should see the ground in the fall on our future homestead – it is absolutely COVERED with acorns! And our cute little almond tree with two almonds – precious. Hopefully we will decide on a wheat variety (we are thinking either emmer, spelt or einkorn) and try a test plot this next year. We plan to grow our full crop over the leach field from our septic tank. Hmmmm… I think I read a book once titled ‘The grass is always greener over the septic tank”, or something like that! Thanks for reading the post. I know it was long, but I wanted to get in as much info as possible.

    • Dearest Kristina and Millie – I hope you are soon rolling in the dough! 🙂 I have so many recipes I want to try now, so thank goodness my dearest hubby (I affectionately like to call him my guinea pig) enjoys pasta as much as I do. Of course, I am sure we will soon tire of it… well, maybe not. Thanks for stopping by!

  1. Hello Vickie,
    the reads, and is intended also delicious.
    To use three different kinds of flour, is really something new.
    I have not seen yet, and we will try it sometimes.
    I think you always have very good ideas, and you dare push new things.
    So it should be.

    My / our Rezepttip: ravioli with porcini mushrooms in a cream and white wine sauce.

    Kind regards

    • Thanks, Uwe! I would like to try your recipe for ravioli with porcini mushrooms in cream and white wine sauce. That sounds delicious! I enjoy mixing up different types of flour and may start experimenting with bean flour soon. Have a great day!

  2. Great recipe and love how you are able to come up with your own flours and make such wonderful dishes. I envy your ability and commend you for sticking to what you know is real and true. This sounds like a delicious healthy recipe. Love how you ravioli. Thanks for sharing another great recipe on Real Food Fridays Blog Hop! Will pin and share.

    • Hello, Marla! Thank you for pinning and sharing. And thank you for the wonderfully kind compliment! In all honesty, this pasta machine thing is a lot of fun. I knew I always wanted one, and now that I do, I can’t wait to try out different pasta recipes! Homemade cheese tortellini, spinach spaghetti, Carrot lasagna – who knows where this will all end? 🙂

  3. We like to make pierogi from scratch, but I’ve never tried to make pasta or ravioli from scratch–weird, because I’m sure it would taste so good! Sounds like a wonderful recipe–thanks for sharing! 🙂

    • You should try it, Dee. I think you would really like making your own pasta – it’s actually fun! I have never made pierogi from scratch – do you have a post on your blog how to do it? I will come over and see. 🙂 Thanks for visiting today!

    • Thank you, Shari, for stopping by! I went to your blog to share back and read your latest post. Your words ring so true to me! And – I am in love with that natural hot tub!

    • Much obliged, Erin! I can’t wait to have enough time to make some more! Then I stopped over to your blog and saw the campfire apple pies. MMMmmmmm – I can’t wait to try these!

  4. I’ve always wanted to make ravioli!! this sounds wonderful! Thanks so much for linking up to Freedom Fridays! 🙂

    • You should try it, Jamie! It was a bit of a steep learning curve for me at first, but once I figured out how to flour the dough first, it didn’t stick inside the machine. From then on it was a lot of fun!

  5. You have done such a great job with your ravioli! I would be honored if you would stop by Pure Grace Farms and link this gorgeous recipe at the Wonderful Wednesday Blog Hop this evening. This will be my first week at co-hosting and I am beyond excited! Blessings…Shari

    • Yes, Heidi, you can make flour out of just about anything! 🙂 But! You MUST leach them first. Some acorns need to leach longer (some MUCH longer) than others – it depends on what kind of oak tree they came from. Some of my next experiments will be with bean flour. I hear it’s one of the easier flours to make and has a very mild flavor, easily blending with other flours including wheat. So, yes, try making flour with your acorns! I have a post about it right here in this blog!

    • This is a recipe I have been making for years (won’t say how many 🙂 ) using manicotti pasta. I thought it would be a good filling for the ravioli as well, and it certainly was! Let me know how yours turns out. Thank you for visiting me and leaving such kind comments, Manda.

  6. My family loves pasta but I always buy store bought ones. Would love to try making my own someday. You must be pretty excited about your future homestead! how great it would be to be able to grow your own food!
    Thanks for joining us at the Whatever Wednesday blog hop.
    Definitely pinning this in case I want to try my hands at making pasta. 🙂

    • You really should try this recipe – it’s very good! Of course, you can always roll out the pasta with a rolling pin, but the pasta machine was so much fun! Wait until you see the fettuccini I made!
      I can’t wait to move up to our future homestead, but in the meantime I spend my days researching and learning as much as I can about the life we will soon have – chickens, beekeeping, annual and perineal vegetables, etc., and the blog hops hold a wealth of information. Thanks for hosting a great blog hop!

  7. This looks really tasty and I love the fact that part of the flour is from the wild! Thank you for sharing on the Art of Home-Making Mondays. This was a really neat and tasty project 🙂

    • I think you should try it! Just plain old cheese ravioli sounds delicious. Maybe mushroom and cheese! Or garlic, spinach and cheese! 🙂 Anyway you go about it, I think these are not only fun to make but delicious. The next time I make them I am going to make a lot of them – as in a whole, whole bunch, then freeze them in meal sized portions. Thanks for stopping by and your kind comment, Anita!

  8. Thank you for sharing this post at City of Creative Dream’s City of Links on Friday! I appreciate you taking the time to party with me. Hope to see you again this week 🙂

  9. Pingback: Front Porch Friday

  10. Your pasta machine is sooo cool! And I’d really love to make ravioli tomorrow — ok maybe not tomorrow but in the future! Hehe. Thank you for sharing. I’m dropping by from Whatever Wednesday link up! 🙂

    • Thanks, Rea. You should really try it! Not only is it fun (after you get the hang of it) but the pasta is delicious!

    • Thank you for pinning this! It really is a great recipe – I’ve used it for years in manicotti. See you at the party!

    • Good morning, Sandra. Thanks for hosting the blog party. I love ravioli also. When my husband and I go crabbing this next fall, I plan to make some crab ravioli! We will see how that one goes. 🙂