Spinach Chicken Ravioli

Spinach chicken ravioli is a type of pasta filled with a savory mixture of spinach, chicken, and vegan cheese. The pasta itself is typically soft and delicate, enveloping the flavorful filling inside. Cook and shred the chicken and pair with fresh spinach that’s either sautéed or blanched to enhance its flavor.

Serve this dish with a variety of sauces, such as a rich tomato sauce, creamy Alfredo sauce, or simply a drizzle of olive oil and Parmesan cheese. The combination of tender pasta, juicy chicken, and earthy spinach makes for a satisfying, comforting dish that’s perfect for a hearty meal.

History of Ravioli

Ravioli, a type of stuffed pasta, has a long and rich history that dates back centuries. It is believed to have originated in Italy, with the earliest written records of ravioli appearing in the 14th century. Some historians trace its origins even further back, suggesting it may have been influenced by ancient Roman cooking, where stuffed doughs were common. However, ravioli as we know it today—small squares or circular pockets of pasta filled with various ingredients—was first documented in Northern Italy, particularly in the regions of Liguria and Emilia-Romagna.

The name “ravioli” is derived from the Italian word “rapa,” meaning turnip, which some historians suggest refers to the way the pasta was traditionally filled with turnips and herbs. In early recipes, the fillings varied widely, from meat and fish to vegetables and ricotta cheese, depending on the region and the availability of ingredients.

Ravioli became a staple of Italian cuisine by the Renaissance period, when pasta became more refined, and it was served in both savory and sweet forms, often cooked in broths or sauces. The fillings evolved with the cultural and agricultural influences of the region, from ricotta and spinach to the inclusion of meats like veal and pork.

Ravioli Through the Ages

By the 19th and 20th centuries, ravioli gained widespread popularity outside of Italy, especially in countries with large Italian immigrant populations. As pasta production became more industrialized, ravioli also appeared in canned versions, making it even more accessible.

Today, ravioli is enjoyed worldwide in a variety of forms, filled with everything from cheese, spinach, and meat, to modern versions with more unique ingredients like seafood or pumpkin. It remains one of the most beloved types of Italian pasta, often served in a variety of sauces to suit different tastes.

If you want to find out more about the history of ravioli, here is where I found some of my information!

This post may contain affiliate links. See full disclosure here.

Ingredients & Substitutes

For the Dough:

Gluten-free all-purpose flour with xanthan gum
Water
Salt
Olive oil
Optional: Spinach or kale (for flavored dough)

For the Filling:

Rotisserie chicken, cooked
Daiya cheese
Spinach
Salt and pepper

Creamy Sauce:

Vegan butter (or homemade)
Non-dairy cream cheese (or non-dairy yogurt)
Plain non-dairy yogurt (or homemade)
Salt
Pepper
Onion powder
Minced garlic
Cornstarch or arrowroot powder mixed with cold non-dairy milk
Non-dairy milk
Daiya mozzarella or cheddar shreds (optional)

How to Make Spinach Chicken Ravioli

If you’re making spinach-flavored dough, blend the oil, water, and spinach together until it forms a paste. If you’re not adding spinach, skip this step.

Combine all the dough ingredients and mix until a smooth dough ball forms.
Divide the dough into 4 equal portions and wrap 3 of them in plastic wrap to keep them moist.
Roll one portion of dough into a 10×10 square, about 1/8 inch thick. The dough should be sticky and pliable. If it’s too dry or crumbly, lightly sprinkle with water and knead it in. While measurements aren’t exact, aim to roll the dough as thin as possible for a better ravioli texture. Cut off any excess dough to create a perfect square.

Cut the dough into 8-10 rectangles, each about 2×4 inches.

Shred the chicken into small pieces. In a blender, combine 1 cup of Daiya cheese, spinach, and your seasonings to create a chunky paste.
Mix the shredded chicken with the spinach mixture, then place about 1 tsp of the filling onto each piece of dough. Fold the dough over the filling and pinch the edges to seal.
Repeat this process until all the dough is used.

Bring a large pot of water to a boil and cook the ravioli until they float to the surface. Alternatively, you can store uncooked ravioli in the fridge for up to 4 days or freeze them for up to 4 months.

While the pasta cooks, prepare the sauce by combining all the sauce ingredients in a pot over medium heat. Bring it to a boil.
Drain the pasta and serve with the creamy sauce.

Common Questions

3. Can I freeze spinach chicken ravioli?
Yes, place the ravioli on a baking sheet in a single layer and freeze them for a few hours. Once frozen, transfer the ravioli to an airtight container or freezer bag and store them for up to 2-3 months. You can cook them directly from the freezer as directed.

4. What sauce should I serve with spinach chicken ravioli?
Spinach chicken ravioli pairs well with a variety of sauces. Popular choices include tomato-based marinara sauce, creamy Alfredo sauce, or a simple garlic butter sauce. You can also drizzle olive oil and sprinkle Parmesan for a lighter option.

6. Can I add other ingredients to the filling?
Absolutely! You can add herbs like basil, parsley, or thyme, or even a bit of grated Parmesan cheese to the filling. Some variations include adding mushrooms, sun-dried tomatoes, or other vegetables to enhance the flavor.

8. How long do I cook spinach chicken ravioli?
Fresh ravioli usually takes about 3-4 minutes to cook in boiling salted water. If you’re using frozen ravioli, it may take 5-6 minutes. Be sure to check the pasta for doneness before draining.

9. Can I make spinach chicken ravioli ahead of time?
Yes, you can make spinach chicken ravioli ahead of time. You can either assemble and store them in the fridge for a day or freeze them until ready to cook. Just be sure to cook them fresh when you’re ready to serve.

10. How do I prevent ravioli from sticking together when cooking?
To prevent ravioli from sticking together, make sure to use plenty of salted boiling water, and stir gently when first adding the ravioli. You can also coat them lightly with olive oil after draining.

Other Favorite Allergy Friendly Pasta Recipes

Spinach Chicken Ravioli (Dairy, Gluten, Egg, Soy, & Nut free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

I have always loved pasta. This recipe makes me happy because I can finally have allergy friendly ravioli that tastes as good as the “normal” stuff and not make me sick for days! Win-win. Serves 6-8 people.

Yield: 6-8 1x

Instructions

If making spinach flavored dough: In a blender, mix oil water and spinach till a paste forms. If not, skip to step 2.
Mix all dough ingredients together, till a smooth dough ball forms.
Cut the dough into 4 equal sections & wrap 3 of the sections with seran wrap. (This will keep your dough moist).
Roll out 1 dough section into a 1/8 inch thick 10×10 square. Dough should be pliable and sticky. If dough is too crumbly, sprinkle a little water on top of dough with your fingers. Measurements don’t need to be exact, but the thinner you can get your dough the better the ravioli texture will be. Cut off excess to make a perfect square like this:
Cut your dough into 8-10 (2×4”) rectangles like this:
Shred your chicken into tiny shreds. Then, blend 1 cup Daiya cheese, spinach, and seasonings in a blender into a chunky paste. Everything should look like this:
Combine chicken with spinach mixture and fill all your dough pieces with 1 tsp filling and fold and pinch dough around filling:
Repeat step 7 till dough is gone.
Bring a large pot of water to a rolling boil and then cook the pasta, till the pasta floats to the top. OR Store uncooked pasta in fridge in an airtight container for up to 4 days, or freezer for 4 months.
While pasta cooks, mix all ingredients for the sauce together in a pot on medium heat & bring to a boil.
Drain the pasta and serve with creamy sauce.