Ravioli with mushrooms and chicken ham are part of the quick recipes category that I prepare when I don't feel like complications, but still want something filling and tasty. I rely on simple ingredients that I can easily find at the store, and the combination of ravioli with mushrooms and chicken breast is always a hit at our home. I have tried this version multiple times, and it has never been a hassle.
Quick Info
Total time: approx. 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main course, suitable for lunch or dinner
Ingredients
250 g cheese ravioli
3 liters of water
salt
1 tablespoon margarine
extra virgin olive oil
200 g champignon mushrooms
250 g chicken ham
4-5 cloves of garlic
200 ml cooking cream
basil
1 teaspoon Delikat
pepper
grated parmesan
Preparation method
1. Bring 3 liters of water to a boil in a large pot. When it boils, add salt.
2. When the water is boiling well, add the ravioli. I also added a tablespoon of margarine; it helps with the flavor and prevents the pasta from sticking, especially with ravioli.
3. Stir occasionally to cook evenly. The recommended cooking time is 14 minutes.
4. After 14 minutes, turn off the heat and let the pasta sit in the water for another 2-3 minutes, then drain.
5. While the pasta is boiling, prepare the sauce: wash the mushrooms and cut them into not too small pieces.
6. In a pan, heat some olive oil. When it's warm enough, add the mushrooms and sauté for a few minutes.
7. Then add the chicken ham cut into strips or cubes, and let it cook for a few more minutes.
8. When the ham starts to brown, add the crushed or finely chopped garlic.
9. When everything is lightly browned, pour in the cooking cream.
10. Add salt and pepper to taste, dried basil, and a teaspoon of Delikat.
11. Stir and let the sauce simmer on low heat for about 5-7 minutes until it thickens.
12. Place the pasta on a plate, pour the sauce over it, and sprinkle grated parmesan on top.
Why I make this recipe often
I make it because it is practical, and the ingredients are quickly available. No step requires complicated techniques. I can adjust the quantities based on how many people I have at the table, and I don’t have to wait long for it to be ready. It fits whenever I crave something with pasta, but without too much effort.
Tips and variations
Tips
If the ravioli are fresh, watch the boiling time - some types may need less. If you want to avoid sticking, don’t overdo it with stirring, but don’t leave them unattended either.
For the sauce, use cooking cream, not dessert cream, otherwise it won’t turn out the same.
Substitutions
The chicken ham can be replaced with chicken breast, but I recommend browning it well first, otherwise it remains bland. If you can’t find cheese ravioli, mushrooms will work too.
Parmesan can be omitted if you don’t have it or want something simpler.
Margarine can be replaced with butter.
Variations
You can add onion to the sauce, but it’s not necessary if you don’t want the slightly sweet taste.
You can use fresh basil when serving.
If you want a meatless version, skip the ham, and you’ll still have a tasty sauce, just with mushrooms.
Serving ideas
Ravioli with mushroom and chicken sauce should be served hot, right after they are ready. The parmesan is grated on top just before serving. If you like, you can add a bit of fresh basil.
Frequently asked questions
Can dried ravioli be used?
The ravioli in the recipe are fresh, store-bought, not dried. If you only have dried ravioli, the boiling time may be longer.
Is Delikat mandatory?
No, you can omit it, but it adds flavor quickly, especially if you don’t use many spices. If you use another type of dried vegetable mix, adjust the salt.
Can the sauce be made with another type of meat?
Yes, it works with classic chicken breast, cut into cubes and well browned. You can also try it with lean ham or just with mushrooms if you want it meatless.
How salty should the pasta boiling water be?
The water should be salty, but not excessively. Just enough to taste it when you sample, about a heaped tablespoon for 3 liters of water.
Nutritional values
Approximately, for one serving (out of four):
Calories: approx. 400-450 kcal
Protein: 18-22 g
Carbohydrates: 35-40 g
Fats: 20-24 g
The values depend on the type of ravioli used and how much parmesan you add at the end. They are indicative, but the recipe is quite balanced between carbohydrates and proteins.
Storage and reheating
Pasta with this sauce can be stored in the refrigerator, in a closed container, for up to 2 days. When reheating, it’s good to add a little water or cream; otherwise, it becomes dense. I do not recommend keeping it longer, as the sauce changes texture and the pasta becomes too soft.
Quick Info
Total time: approx. 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main course, suitable for lunch or dinner
Ingredients
250 g cheese ravioli
3 liters of water
salt
1 tablespoon margarine
extra virgin olive oil
200 g champignon mushrooms
250 g chicken ham
4-5 cloves of garlic
200 ml cooking cream
basil
1 teaspoon Delikat
pepper
grated parmesan
Preparation method
1. Bring 3 liters of water to a boil in a large pot. When it boils, add salt.
2. When the water is boiling well, add the ravioli. I also added a tablespoon of margarine; it helps with the flavor and prevents the pasta from sticking, especially with ravioli.
3. Stir occasionally to cook evenly. The recommended cooking time is 14 minutes.
4. After 14 minutes, turn off the heat and let the pasta sit in the water for another 2-3 minutes, then drain.
5. While the pasta is boiling, prepare the sauce: wash the mushrooms and cut them into not too small pieces.
6. In a pan, heat some olive oil. When it's warm enough, add the mushrooms and sauté for a few minutes.
7. Then add the chicken ham cut into strips or cubes, and let it cook for a few more minutes.
8. When the ham starts to brown, add the crushed or finely chopped garlic.
9. When everything is lightly browned, pour in the cooking cream.
10. Add salt and pepper to taste, dried basil, and a teaspoon of Delikat.
11. Stir and let the sauce simmer on low heat for about 5-7 minutes until it thickens.
12. Place the pasta on a plate, pour the sauce over it, and sprinkle grated parmesan on top.
Why I make this recipe often
I make it because it is practical, and the ingredients are quickly available. No step requires complicated techniques. I can adjust the quantities based on how many people I have at the table, and I don’t have to wait long for it to be ready. It fits whenever I crave something with pasta, but without too much effort.
Tips and variations
Tips
If the ravioli are fresh, watch the boiling time - some types may need less. If you want to avoid sticking, don’t overdo it with stirring, but don’t leave them unattended either.
For the sauce, use cooking cream, not dessert cream, otherwise it won’t turn out the same.
Substitutions
The chicken ham can be replaced with chicken breast, but I recommend browning it well first, otherwise it remains bland. If you can’t find cheese ravioli, mushrooms will work too.
Parmesan can be omitted if you don’t have it or want something simpler.
Margarine can be replaced with butter.
Variations
You can add onion to the sauce, but it’s not necessary if you don’t want the slightly sweet taste.
You can use fresh basil when serving.
If you want a meatless version, skip the ham, and you’ll still have a tasty sauce, just with mushrooms.
Serving ideas
Ravioli with mushroom and chicken sauce should be served hot, right after they are ready. The parmesan is grated on top just before serving. If you like, you can add a bit of fresh basil.
Frequently asked questions
Can dried ravioli be used?
The ravioli in the recipe are fresh, store-bought, not dried. If you only have dried ravioli, the boiling time may be longer.
Is Delikat mandatory?
No, you can omit it, but it adds flavor quickly, especially if you don’t use many spices. If you use another type of dried vegetable mix, adjust the salt.
Can the sauce be made with another type of meat?
Yes, it works with classic chicken breast, cut into cubes and well browned. You can also try it with lean ham or just with mushrooms if you want it meatless.
How salty should the pasta boiling water be?
The water should be salty, but not excessively. Just enough to taste it when you sample, about a heaped tablespoon for 3 liters of water.
Nutritional values
Approximately, for one serving (out of four):
Calories: approx. 400-450 kcal
Protein: 18-22 g
Carbohydrates: 35-40 g
Fats: 20-24 g
The values depend on the type of ravioli used and how much parmesan you add at the end. They are indicative, but the recipe is quite balanced between carbohydrates and proteins.
Storage and reheating
Pasta with this sauce can be stored in the refrigerator, in a closed container, for up to 2 days. When reheating, it’s good to add a little water or cream; otherwise, it becomes dense. I do not recommend keeping it longer, as the sauce changes texture and the pasta becomes too soft.