Roast Chicken, Mushroom, and Black Olive Ravioli in Broth - Dairy Free, Nut Free
Did you think it was impossible to create savory, succulent ravioli or tortellini without using cheese in the stuffing or without a sage butter sauce? Then you will be very pleasantly surprised by this belly-warming, comfort food recipe for dairy free ravioli.
As my husband says, The Orlandos always know how to turn anything into soup. And this is true, so I’m sharing ravioli as I grew up eating it, in a rich chicken broth, surrounded by cooking greens. You are also welcome to serve this ravioli with tomato sauce, or with one of the delicious cream sauces found on my Pastas page.
I know that homemade pasta (pasta fresca) can be intimidating, but if you think of a pasta machine as just a more efficient rolling pin, it’s not so scary!
You can cut these ravioli into any shape you prefer. I used a round cookie cutter to keep it simple. You can see that I have created some with a folded edge (one sheet of pasta folded over on itself over the filling) and some fully circular (two sheets of pasta sandwiched together and then cut).
If you like delicious, homemade Italian comfort food, then you’ve got to check out my recipe for rich and jammy San Marzano Tomato Sauce!
These plump pasta pockets are bursting with flavor and texture. Enjoy them in hot broth or in a classic tomato sauce.
If you love pasta, be sure to visit my page of Dairy Free Pasta recipes where you’ll find beautiful, silky sauces, tomato-ey creations, and fresh pasta dough recipes.
Who wouldn’t want to be greeted by a bowl of hot ravioli with warm broth?
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Click here for THE BEST DAIRY FREE, NUT FREE PASTA RECIPES
Ingredients for Roast Chicken, Mushroom, and Black Olive Ravioli in Broth - Dairy Free, Nut Free
1/2 batch of homemade pasta dough (try my Homemade Egg-Free Pasta, or my Spelt Flour Linguine with-egg version)
2 tbsp. olive oil
1 garlic clove, peeled
225 g mushrooms, very roughly chopped
1 roast chicken breast, diced (about 1 cup of diced chicken breast)
1 tbsp. dried oregano
1/4 tsp black pepper
1 cup black olives
1/3 cup + 5 cups chicken stock
50g cooking greens, such as arugula, kale, or escarole
How to make Roast Chicken, Mushroom, and Black Olive Ravioli in Broth - Dairy Free, Nut Free
Prepare the pasta dough and then set it aside to rest while you make the filling.
Add the olive oil, mushrooms, garlic, oregano, and black pepper to a pan and saute until browned. Season with sea salt to taste. Add the chicken and black olives and saute until heated through, then add 1/3 cup chicken broth. Allow to simmer until the stock is nearly entirely reduced.
Add the filling to a food processor and pulse until relatively smooth, then let cool until it is a temperature you can work with.
Form the pasta dough into a flat oblong, then roll out using a pasta maker on setting 2, then 4, etc, moving up by notches of 2 until you reach 8. You may have to cut the pasta in half as it becomes too long to comfortably work with. Aim to maintain a width of 5 inches per sheet.
Work with one sheet of pasta at a time. Place 1 tbsp of filling, 1 tbsp apart along the dough, keeping it aligned close to one edge. Brush the dough with a bit of water to help it stick, then fold the other half over and use your hands to press down the sides and to remove any air bubbles. Cut out the ravioli using a cookie cutter, pasta cutter, or a knife, in your desired shape. If your sheets of dough are not wide enough then simply lay the second sheet on top instead of folding the same sheet over on itself.
Gather all of your scraps into a ball and run it through the machine again to produce more sheets of pasta and repeat the process.
Heat the chicken broth in a medium sized pot until boiling. Add the ravioli and the arugula and allow to boil for about 3 minutes, then serve.
Serves 2