Chicken, Ricotta & Pesto Ravioli

Using wonton wrappers or dumpling skins is a fabulous Hax to pull out when you want to impress with an elegant lunch or MasterChef starter or if you’re in a hurry, but don’t want to sacrifice a beautiful plate of deliciousness.

Prep Time: 20 min

Cook time: 15 min

Serves: 4


Cashew Nut Pesto (makes about 500 ml)
4 cups freshly picked basil leaves
1 cup unsalted roasted cashew nuts
1 large clove garlic, roughly chopped
juice and zest 1 large lemon
*150ml extra virgin olive oil
1 cup finely grated parmesan
salt and freshly ground black pepper

Chicken, Ricotta, Pesto Mousse
1 cup cooked chicken breast, diced
¼ cup fresh pesto
¼ cup cottage cheese or ricotta
finely grated zest & juice of ½ lemon
salt and freshly ground black pepper
40 wonton wrappers

Optional Garnish : As recently demonstrated at The Food Show, sprinkle your finished dish with my Crispy, Crunchy Herby Garlic Breadcrumbs, to add texture and a little Jax Magic.


Check out Jax Food Hax –  *Garlic, Chilli & Herb Oil 


PESTO : Pop your basil, nuts, garlic and a drizzle of the olive oil in a food processor or using a hand whizz and pulse until you have a coarse grain. Add the lemon zest, olive oil and parmesan, mix with a spoon. Add salt, pepper and lemon juice to taste.

JAX SAYS : No ricotta, no worries – cottage cheese is a fabulous alternative.

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

In a food processor, pulse the chicken, pesto, ricotta, lemon and a little salt and pepper, to a coarse mousse.

Lay your wrappers on a floured bench, add a teaspoon of filling mixture to the centre, brush the edges with water and cover with another wrapper. Using your fingers to remove any trapped air by working your way around the filling. Once you have completed your ravioli, drop into the boiling water and cook for 2– 3 minutes.   Remove with a slotted spoon and eat immediately.

Chicken, Ricotta & Pesto Ravioli - Jax Hamilton Cooks

JAX SAYS : These little packages are great to freeze too, if cooking from frozen, just add a couple of minutes to the cooking time.