Imagine taking chicken parmesan meatballs, wrapping them into ravioli, then giving each one a crispy mozzarella crust. That’s exactly what these flavorful Chicken Ravioli are—delicious, surprising, and easy to make. In about 35 minutes with just seven simple ingredients, you’ll have a dish that’s crunchy on the outside and tender and cheesy inside.
Bring the flavor to pasta night!
Some ideas sound wild until you try them—and then they become new favorites. This recipe grew out of a simple chicken parmesan meatball concept that I decided to reimagine as ravioli with a crispy mozzarella exterior. The contrast of tender filling and crunchy cheese is what makes this so special.
These raviolis work beautifully served over marinara or with a side of sauce for dipping. They’re great as a conversation-starting weeknight meal or for entertaining when you want something a little different but still comforting and familiar.
Key ingredients
The photos show the ingredients at a glance. Below are notes on a few key items; the full ingredient list with measurements appears in the recipe card further down.
- Gyoza wrappers – a smart shortcut to make ravioli without rolling pasta dough. Look for them refrigerated in the produce or tofu section at most grocery stores.
- Italian seasoning – a mix of dried herbs (and often garlic and onion) adds classic Italian flavor. Use a store-bought blend or mix your own for the best flavor.
Instructions
Below are clear, step-by-step instructions with photos to guide you. The full recipe card with exact measurements is at the bottom of the post.
Prepare the raviolis.
- Combine ground chicken, breadcrumbs, parmesan, Italian seasoning, and one egg in a large bowl. Mix until evenly combined and form into 16 small meatballs.
- Place each meatball in the center of a gyoza wrapper and top with a small amount of shredded mozzarella.
- Whisk the second egg. Dip a finger in the egg wash and brush it along the wrapper edges to help seal.
- Top each filled wrapper with another wrapper, press the edges together, and seal firmly with a fork.
Cook the raviolis and add a crispy cheese skirt.
- Bring a large pot of salted water to a boil. Add the assembled raviolis and cook for 2 minutes. Drain and gently pat them dry.
- Heat a large nonstick skillet over medium-high. Spoon mozzarella by the tablespoon into the skillet, spacing each mound so they don’t run together—work in batches if needed. Each skillet will usually hold about four at a time.
- Set a ravioli on each mound of melted cheese. Cook 6 minutes, or until the mozzarella turns golden and crisp around the edges. Use a spatula to flip and remove the raviolis, keeping the crispy cheese side up.
How to serve them
Serve these raviolis in a bowl of warm marinara or with sauce on the side for dipping. Finish with chopped fresh parsley and a sprinkle of grated parmesan. If you like heat, a drizzle of chili oil or a pinch of red pepper flakes adds a pleasant kick.
If you prefer a different pairing, these raviolis also go well with creamy sauces like Alfredo or garlic-parmesan. A crisp Caesar or green salad makes a bright, fresh side that complements the rich, cheesy raviolis.
Chicken Parmesan Ravioli
Ingredients
- 1 pound ground chicken
- ¼ cup parmesan cheese
- ¼ cup breadcrumbs
- 2 tablespoons Italian seasoning
- 2 eggs, divided
- 2 cups shredded mozzarella cheese, divided
- 32 gyoza wrappers
Instructions
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In a large bowl, stir to combine the ground chicken, parmesan, breadcrumbs, Italian seasoning, and 1 egg.
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Form the mixture into 16 meatballs. Whisk the remaining egg in a small bowl for sealing.
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Bring a large pot of salted water to a rapid boil.
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Place the wrappers on a cutting board, add a meatball and a sprinkle of mozzarella to each, brush the edges with egg wash, top with another wrapper, and press with a fork to seal.
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When the water is boiling, add the raviolis and cook for 2 minutes. Drain and set aside.
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Heat a skillet over medium-high, add mozzarella by the tablespoon to form small mounds, place a ravioli on each mound, and cook until the cheese turns golden and crispy, about 6 minutes. Remove with a spatula and serve.
Notes
- Makes 16 large raviolis. Plan on about four raviolis per person for a main course.
- Do not assemble far in advance. Filled gyoza wrappers can become sticky in the refrigerator. You can prepare the meatball filling ahead and assemble just before cooking.
- Best fresh. The mozzarella crust is difficult to recreate when reheating, so these are best eaten right away. To make fewer, use the serving scale to halve the recipe.