Delightful Air Fried Chicken Spinach Ravioli for Picky Eaters
In the quest for something good to eat that even the pickiest of eaters will enjoy, look no further than our Air Fried Chicken Spinach Ravioli.
This innovative twist on the classic Italian dish combines familiar flavors with a fun cooking method to create the best dinner option for the whole family.
With its crispy exterior, creamy filling, and nutritious ingredients, it’s not just a meal – it’s a culinary adventure that’s sure to please even the fussiest of palates.
As a solo parent of a picky eater myself, I understand the challenges of finding meals that satisfy even the most selective palates. My son has always been quite particular when it comes to pasta, refusing even the most beloved classic – spaghetti.
Texture is key for him, and any deviation from his expectations can result in a mealtime standoff. However, discovering the magic of air frying has been a game changer for us.
By transforming his ravioli into crispy bites of deliciousness, I’ve been able to take a deep breath and provide more options for dinner that he actually enjoys.
Not only is air frying a simple and convenient cooking method, but it also allows me to make batches of ravioli in advance and freeze them for easy meal prep. It’s a win-win solution that keeps both my son and me happy and well-fed.
Create Fun Food Presentations
One of the joys of cooking is the opportunity to create dishes that not only taste delicious but also look beautiful on the plate. With our air fried chicken spinach ravioli, you can achieve both effortlessly.
The golden-brown exterior of the ravioli, achieved through the magic of the air fryer, promises a crispy bite that’s as satisfying to eat as it is visually appealing. Paired with a vibrant green salad or a sprinkle of fresh herbs, this dish is sure to be a feast for the eyes as well as the taste buds.
Getting Creative in the Kitchen
Cooking should be fun and enjoyable, especially when you’re trying to please picky eaters. Our air fried chicken spinach ravioli offers a perfect opportunity to get creative in the kitchen while still keeping things simple.
From shaping the ravioli to experimenting with different fillings, there’s plenty of room to let your culinary imagination run wild. And with the convenience of the air fryer, you can enjoy all the crispy goodness of fried ravioli without the hassle of deep frying.
Catering to Picky Eaters Taste Buds
Finding what sounds good for dinner can be a challenge, especially when dealing with picky eaters. But with our chicken spinach ravioli recipe, you can rest assured that everyone at the table will be asking for seconds.
The familiar flavors of chicken and spinach, combined with the irresistible crunch of air frying, make this dish a winner for even the most discerning palates. Plus, since it’s made from scratch with our homemade ravioli recipe, you can control the ingredients and ensure that it meets your family’s dietary needs.
Final Thoughts
There you have it — our air fried chicken spinach ravioli is more than just a meal – it’s a culinary masterpiece that’s sure to become a household favorite. Whether you’re cooking for picky eaters or simply looking for something fun and delicious to make, this recipe ticks all the boxes.
So fire up the air fryer, gather your ingredients, and get ready to enjoy a plateful of crispy, creamy goodness that’s as satisfying to make as it is to eat.
Air Fried Chicken Spinach Ravioli
Equipment
- Ravioli machine or rolling pin
- 3-4" cookie cutter
- Food Processor
- Teaspoon or equivalent spoon
Ingredients
For the Ravioli Dough:
- 2 cups 250g all-purpose flour (preferably "00" flour)
- 4 large eggs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 cup all-purpose flour for dusting and kneading
For the Filling:
- 4 oz. cream cheese
- 1 lb. ground chicken
- 8 oz. frozen spinach thawed
- 1 tbsp. Honey optional
- 1/4 cup parmesan cheese
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 1 tsp. Poultry seasoning
- Salt and pepper to taste
Instructions
For the Dough:
- Make a well: On a clean work surface, mound the flour. Create a well in the center using your fingertips or a spoon.
- Combine wet ingredients: Crack the eggs, olive oil, and salt into the well. Using a fork, gently beat the eggs together, then slowly begin incorporating the flour from the sides of the well.
- Knead the dough: Once a shaggy dough forms, use your hands to knead it on the floured surface. Continue kneading for 8-10 minutes, or until the dough becomes smooth, elastic, and no longer sticky. If the dough feels dry, add a teaspoon of olive oil at a time until it reaches the desired consistency.
- Rest the dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out. (see notes for storage instructions)
For the Filling:
- Blend the ingredients: In the food processor, blend cream cheese, spinach, parmesan, honey (optional) and seasoning until smooth.
- Marry the filling: In a large bowl, mix the spinach mixture and ground chicken until combined.
Assembly and Cooking:
- Roll out the dough: Divide the dough in half and cover one half with plastic wrap to prevent drying. On a lightly floured surface, use a rolling pin to roll out the dough as thin as possible, ideally around 1/16 inch (1.5mm) thick. You can use a pasta machine for a more consistent thickness. Dust the dough with additional flour as needed to prevent sticking.
- Cut and fill: Use a ravioli cutter, a cookie cutter or a knife to cut the dough into squares or your desired shape (I used a round pastry cutter). Place a teaspoonful of the chicken spinach filling in the center of each square or circle.
- Seal the ravioli: Brush the edges of the dough square with water. Fold the dough over the filling to form a triangle, then press the edges firmly to seal. Use a fork to crimp the edges for a decorative touch.
- Alternative method: Roll the dough into a long oval shape. Place the filling in little spoonfuls an inch apart from each other. Brush around the filling with water, then roll out the other half of the dough and lay on top of the dough with the filling, allowing enough dough to drop and seal in between each of the fillings. Press to seal further and then cut out with your desired tool.
- Cook the ravioli: Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface. While they cook, preheat your air fryer to 360F for 5 minutes. Drain the ravioli, grease the air fryer tray and cook in the Air Fryer for approximately 8 minutes.
- Serve: Place on a plate with your family’s favorite dipping sauce and enjoy your homemade ravioli!
Notes
- Use a rolling pin or a pasta machine to achieve a thin and even dough.
- If you are not planning to roll the dough after the 30 minute rest time or within the next 24 hours, store in the freezer to keep the dough from oxidizing (from the egg yolks).
- If the dough feels too sticky after resting, dust it with a little bit more flour before rolling it out.
- Don't overfill your ravioli, or they may burst open during cooking.
- Experiment with different ravioli shapes and sizes.
- Use high-quality "00" flour for the best results. This type of flour has a finer grind and higher gluten content, which makes it ideal for pasta dough.
- If you don't have a pasta machine, you can still roll out the dough by hand. However, it may be more difficult to achieve a very thin consistency. I rolled it by hand and put some muscle into it.
- Leftover dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 2 days.
- You can experiment with different fillings and sauces to create your own unique ravioli dishes.
Looking for additional kid-friendly picky eater recipes? Explore more recipes on my weekly feature blog page or the full kid-friendly recipe collection here!
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