Ingredients:
For the pasta dough:

2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
Pinch of salt
For the filling:

1 cup cooked chicken, finely chopped or shredded
1 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/4 cup ricotta cheese
1 garlic clove, minced
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
For assembling and serving:

Flour for dusting
Semolina flour (optional, for dusting)
For sauce (optional):

Your favorite marinara sauce or Alfredo sauce
Instructions:
Step 1: Make the pasta dough:

On a clean work surface, mound the flour and create a well in the center.
Crack the eggs into the well, add olive oil and a pinch of salt.
Gradually incorporate the flour into the eggs using a fork or your fingers until a dough forms.
Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for at least 30 minutes.
Step 2: Prepare the filling:

In a bowl, combine the cooked chicken, mozzarella, Parmesan, ricotta, minced garlic, chopped parsley, salt, and pepper. Mix well until evenly combined. Adjust seasoning to taste.
Step 3: Roll out the pasta dough:

Divide the rested dough into smaller portions.
Flatten one portion and pass it through a pasta machine or roll it out with a rolling pin until very thin (about 1-2 mm thick). Dust with flour as needed to prevent sticking.
Step 4: Assemble the ravioli:

Place small mounds of filling (about 1 teaspoon each) on the rolled-out dough, leaving enough space between each mound.
Brush a little water around each mound of filling to help seal the ravioli.
Place another rolled-out sheet of pasta dough on top. Press down gently around each mound of filling to remove air pockets and seal the edges.
Use a ravioli cutter or a sharp knife to cut out individual ravioli squares or circles.
Step 5: Cook and serve:

Bring a large pot of salted water to a boil.
Carefully drop the ravioli into the boiling water. Cook for about 3-4 minutes or until they float to the surface and are cooked through.
Remove the ravioli with a slotted spoon and serve immediately with your favorite sauce (marinara or Alfredo) and additional grated Parmesan cheese if desired.
Enjoy your homemade chicken and mozzarella ravioli

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