Chicken ravioli with tarragon sauce

Creamy chicken ravioli encased in fresh pastry wrappers and finished off in a rich tarragon sauce to make a perfect meal. Whether a starter or main, you’ll love this chicken ravioli.

Chicken ravioli with tarragon sauce 

A creamy sauce with a pop of zesty chicken

HANDS-ON TIME 50 min | TOTAL TIME 1 hr | SERVES 4  

INGREDIENTS

• 350 grams chicken mince
• 1 spring onion, thinly sliced 
• 2 tsp finely grated lemon zest
• 28 gow gee wrappers
• 1 egg, beaten lightly
• 2 tsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 80 ml dry white wine
• 2 tsp dijon mustard
• 300 ml pouring cream
• 1 tbsp finely shredded fresh tarragon

METHOD

For the chicken ravioli

COMBINE chicken, spring onion and zest in a bowl and season well.

BRUSH one wrapper at a time with egg. Place a rounded teaspoon of the chicken mixture in the centre of the wrapper. Fold over to enclose filling; press edge to seal. Repeat to make a total of 28 ravioli.

PLACE ravioli, in a single layer, on a tray.

For the tarragon sauce

HEAT oil in a pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until softened.

ADD wine and cook for 5 minutes or until wine reduces by half. Stir in the mustard and cream and cook until mixture just boils.

MEANWHILE, cook  ravioli in a pot of salted boiling water until it floats to the top. Drain.

ADD chicken ravioli and tarragon to cream sauce and gently toss until warmed through. Serve topped with extra fresh tarragon, if you like.

Tip from the team: Gow gee wrappers, or round wonton wrappers, can be found at any Asian supermarket.

Print Recipe

Chicken ravioli with tarragon sauce 

Ingredients

• 350 grams chicken mince
• 1 spring onion, thinly sliced 
• 2 tsp finely grated lemon zest
• 28 gow gee wrappers
• 1 egg, beaten lightly
• 2 tsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 80 ml dry white wine
• 2 tsp dijon mustard
• 300 ml pouring cream
• 1 tbsp finely shredded fresh tarragon

Instructions

1

COMBINE chicken, spring onion and zest in a bowl and season well. 

2

BRUSH one wrapper at a time with egg. Place a rounded teaspoon of the chicken mixture in the centre of the wrapper. Fold over to enclose filling; press edge to seal. Repeat to make a total of 28 ravioli. 

3

PLACE ravioli, in a single layer, on a tray.  

4

HEAT oil in a pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until softened. 

5

ADD wine and cook for 5 minutes or until wine reduces by half. Stir in the mustard and cream and cook until mixture just boils.  

6

MEANWHILE, cook ravioli in a pot of salted boiling water until it floats to the top. Drain. 

7

ADD ravioli and tarragon to cream sauce and gently toss until warmed through. Serve topped with extra fresh tarragon, if you like.

Notes

Tip from the team: Gow gee wrappers, or round wonton wrappers, can be found at any Asian supermarket.

Did you make this recipe? Tag us on Instagram @foodandhomesa!

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Sjaan Van der Ploeg

Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.