Chicken, Ricotta & Pesto Ravioli

10 minutes

6 minutes




Cashew Nut Pesto
(makes about 500ml)

4 cups freshly picked basil leaves

1 cup unsalted roasted cashew nuts

1 large clove garlic, roughly chopped

150ml extra-virgin olive oil

juice and zest of 1 large lemon

1 cup finely grated parmesan cheese

salt and freshly ground black pepper

Chicken Mousse

1 cup diced cooked chicken breast

¼ cup cashew nut pesto

¼ cup ricotta or cottage cheese

finely grated zest and juice of ½ lemon

salt and freshly ground black pepper


40 wonton wrappers

flour, for dusting bench


Ingredients provided by:



Have a large saucepan filled with lightly salted water bubbling way, because this won’t take very long.

To make pesto, place basil, cashews, garlic and a drizzle of the olive oil in a food processor (or use a hand whizz) and pulse until you have a coarse grain. Add lemon zest, olive oil and parmesan, mix with a spoon. Add lemon juice, salt and pepper to taste.

In a food processor, place chicken, pesto, ricotta, lemon juice and zest with a little salt and pepper. Pulse to a coarse mousse.

Lay wonton wrappers on a floured bench. Place 1 teaspoon of chicken mousse in the centre of each wrapper. Brush edges with water and cover with another wrapper, using your fingers to remove any trapped air by working your way around the filling.

Drop ravioli into boiling water and cook for 2–3 minutes. Remove with a slotted spoon and eat immediately.

Jax says

  • No ricotta, no worries – cottage cheese is a fabulous alternative.
  • These uncooked little packages are great to freeze, too. If cooking from frozen, just add a couple of minutes to the cooking time.

Wine Match:  Waipara Hills Sauvignon Blanc 2017

Whenever there is pesto in a recipe it screams for Sauvignon Blanc, food and wine match heaven!