Baked Chicken Parmesan Ravioli with Crispy Mozzarella Crust

Bring the flavor to pasta night!

Some recipes begin with a simple idea that grows into something unexpectedly delicious. This chicken parmesan ravioli started as a plan to make chicken parmesan meatballs, then evolved into a playful ravioli filled with seasoned ground chicken and finished with a crisp mozzarella crust. The contrast of tender filling and crunchy cheese is what makes these raviolis stand out.

Serve them in a bowl of warm marinara sauce or place the sauce on the side for dipping. Add a sprinkle of fresh parsley and extra grated parmesan for a restaurant-worthy presentation. This dish is perfect for family dinners or when you want to impress guests with a creative, comforting meal.

Key ingredients

Below are the key ingredients and notes to help you shop and prepare. The full ingredient list with measurements appears in the recipe card further down.

• Gyoza or wonton wrappers – an easy shortcut for making ravioli without rolling dough. These are widely available in the refrigerated section of most grocery stores.
• Ground chicken – the base for the chicken parmesan filling. Mix with parmesan, breadcrumbs and seasoning to create a meatball-like center.
• Italian seasoning – a blend of dried herbs and garlic that adds classic Italian flavor. Use store-bought or mix your own.
• Parmesan and mozzarella cheese – parmesan mixes into the filling while shredded mozzarella creates the crispy crust that bakes and fries to golden perfection.
• Breadcrumbs and eggs – help bind the chicken filling and make it easy to shape into small meatballs that fit inside the wrappers.

Instructions

Step-by-step photos are included below to guide assembly and cooking. The essential steps are simple: make the filling, assemble raviolis, briefly boil, then crisp each ravioli on a bed of melted mozzarella.

Prepare the raviolis:

1. In a large bowl, combine the ground chicken, parmesan, breadcrumbs, Italian seasoning, and one egg. Mix until evenly combined and form into 16 small meatballs.
2. Lay a dumpling wrapper flat and place a meatball in the center. Top the meatball with a small sprinkle of shredded mozzarella.
3. Whisk the remaining egg in a small bowl. Dip your finger in the egg wash and brush it around the wrapper edge to help seal.
4. Place another wrapper on top, press the edges together, and use a fork to crimp and seal each ravioli so the filling stays inside while cooking.

Cook the raviolis and form the crispy mozzarella crust:

5. Bring a large pot of salted water to a rapid boil. Add the assembled raviolis and cook for 2 minutes, then drain and gently pat them dry.
6. Heat a large nonstick skillet over medium-high heat. Add a tablespoon of shredded mozzarella to the pan for each ravioli, spacing them so they don’t merge. Work in batches if needed.
7. Place a ravioli on top of each mound of melted cheese. Cook for about 6 minutes, or until the cheese turns golden brown and forms a crispy skirt. Use a spatula to flip and remove each ravioli, leaving the crisped cheese facing up.

How to serve them

These raviolis are delicious served two ways: nestled in a bowl of warm marinara, or plated with marinara on the side for dipping so the crisp cheese remains crunchy. Garnish with chopped fresh parsley and freshly grated parmesan. For heat, drizzle a little Calabrian-style chili oil or sprinkle red pepper flakes.

If you prefer a different sauce, try a garlic-parmesan cream or a simple alfredo — the crunchy mozzarella exterior pairs well with creamy sauces too. Serve with a crisp green salad, like Caesar or mixed greens, to balance the richness of the cheese.