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Homemade Rosemary Chicken Ravioli

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“I attended a pasta making class this winter and these were demonstrated. Wowww!! They are a lot of work but they make a ton and can be frozen or will keep in the fridge for up to 5 days.”
1hr 10mins
1 batch

Ingredients Nutrition


  1. For filling, place all ingredients in a blender or food processor, blending into a paste. Add broth, milk, or cream as needed to moisten.
  2. Set aside.
  3. Blend the eggs, water, and oil.
  4. In a medium bowl place white flour and 1 c semolina.
  5. Make a well in the center and pour in egg mixture.
  6. Knead about 10 times adding flour and water as needed.
  7. It will be a very stiff dough.
  8. Wrap in plastic and let rest at least 30 minutes.
  9. Divide in fourths.
  10. Roll out to setting 5 on pasta maker and form sheets 25" by 5".
  11. You can hand roll the dough to these specifications as well.
  12. If you have a ravioli press place dough on top of forms, and place 1 or 2 tsp of filling into each ravioli. With no press put two balls of filling down the dough strip at a time.
  13. Brush water on edges and between filling balls.
  14. Place A strip of dough on top and seal according to your press.
  15. If by hand use a roller or by hand to seal sides and cut into ravioli.
  16. Let them dry at least 10 minutes.
  17. Cook in boiling water for 10 minutes.
  18. Serve w/ alfredo sauce recipe #123545 .

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