Buffalo Chicken Ravioli

Nothing says cozy like a skillet full of cheesy, spicy little pillows that smell like game day and grandma’s best soup crossed into a hot wing. Tonight I’m wrapping that comfort up into Buffalo Chicken Ravioli — soft, tangy filling, crispy golden edges, and a creamy blue-cheese drizzle that makes the whole house hum. I picture rainy evenings, a bowl, a good movie, and the satisfying snap when you bite through a crisp edge into steaming, saucy filling. If you want comfort with a kick, this recipe hugs you and high-fives you at the same time.

Quick Facts

• Yield: Serves 4
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This recipe turns pantry staples into something special: tender shredded **chicken**, tangy **buffalo sauce**, creamy **cream cheese**, and melty **mozzarella** all tucked into little pockets of dough. You get contrast — crunchy, golden edges, and a gooey, spicy center. It’s simple enough for a weeknight yet fancy-feeling for company. And honestly? It’s so easy even your oven won’t mess it up.

Ingredients

For the Main Dish:

• 2 cups cooked shredded **chicken** (rotisserie works great)
• 4 oz cream cheese, softened
• 1/2 cup shredded **mozzarella
• 1/4 cup crumbled **blue cheese** (optional but lovely)
• 1/3 cup **buffalo sauce** (Frank’s or your favorite)
• 2 tbsp chopped green onions
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 package square wonton wrappers (about 50 wrappers) — or round pasta sheets cut into 3″ squares
• 1 large egg beaten with 1 tbsp water (for sealing)
• 2 tbsp butter + 1 tbsp olive oil for pan-frying

For the Sauce / Garnish (if applicable):

• 2 tbsp butter
• 1/4 cup **buffalo sauce** (extra for tossing)
• 1/4 cup sour cream or plain Greek yogurt (to mellow heat)
• Extra crumbled **blue cheese** and chopped green onions for serving

How I Make It

Step 1:

Mix the filling: in a bowl, stir together the shredded **chicken**, softened **cream cheese**, **mozzarella**, **buffalo sauce**, chopped green onions, garlic powder, and a pinch of salt and pepper until the mixture looks creamy and well-combined. Taste and add more **buffalo sauce** if you want more heat. The aroma should smell bright and tangy — that scent already tells you dinner’s coming.

Step 2:

Assemble the ravioli: lay out a few wonton wrappers on a clean surface. Brush the edges with the beaten egg. Place about 1 teaspoon of filling in the center of each wrapper. Fold into triangles (or place another square on top) and press the edges firmly to seal — run your finger along the edges to push out air so they don’t burst. If any tear, patch with a dab of egg wash and a bit of wrapper. Keep them covered with a damp towel so they don’t dry out.

Step 3:

Boil quickly: bring a pot of salted water to a rolling boil. Gently drop ravioli in batches and cook for 2–3 minutes — you want them tender and cooked through, not mushy. Use a slotted spoon to lift them out; they’ll look plump and glossy. Listen for that quiet simmer and watch for the wrappers to become slightly translucent.

Step 4:

Pan-fry for texture and sauce: heat a skillet over medium heat and add 2 tbsp butter and 1 tbsp olive oil. Place boiled ravioli in the skillet and sear until you hear a satisfying sizzle and the bottoms turn golden, about 2 minutes per side. Meanwhile, melt 2 tbsp butter in a small saucepan, whisk in 1/4 cup buffalo sauce and 1/4 cup sour cream until smooth — this gives you a creamy, tangy drizzle.

Step 5:

Finish and serve: transfer the crisped ravioli to a platter, drizzle with the buffalo cream sauce, and sprinkle extra crumbled **blue cheese** and green onions. Serve hot so you get that contrast of steam and crunch. Grab napkins — these are deliciously messy.

Pro Tips

• Use a rotisserie chicken to save time and boost flavor — shred it while it’s still warm for extra juiciness.
• Don’t overfill the wrappers; a teaspoon keeps edges sealable and prevents bursting in the water.
• Seal with an egg wash and press firmly — trapped air causes leaks. If any leak, crisp them right away to lock the filling in.
• For extra crispness, pan-fry on medium-high heat and don’t move the ravioli for the first minute — let a golden crust form.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap shredded **chicken** for shredded jackfruit or roasted cauliflower for a vegetarian option — you’ll lose some meatiness but keep the spicy-saucy vibe.
• Use vegan cream cheese and dairy-free cheese to make it dairy-free; flavor will shift brighter and a bit less rich.
• Substitute wonton wrappers with gluten-free wrappers or cooked gluten-free pasta sheets for a gluten-free version.
• Trade blue cheese for crumbled feta if you want milder tang; expect a saltier, less funky finish.

Variations & Tips

• Spicy: add a pinch of cayenne or swap half the buffalo sauce for a ghost-pepper sauce (use cautiously).
• Kid-friendly: use mild wing sauce and more mozzarella, skip the blue cheese drizzle.
• Pesto twist: fold a teaspoon of basil pesto into the filling for herbaceous depth that plays nicely with buffalo heat.
• Baked version: arrange assembled ravioli in a baking dish, top with a little butter and extra sauce, and bake at 375°F for 10–12 minutes until golden.
• Crispy snack: freeze assembled ravioli for 30 minutes, then deep-fry for a crunchy appetizer with blue-cheese dip.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the filling and assemble the ravioli a day ahead, layer them between parchment sheets in an airtight container, and refrigerate. Boil and pan-fry when ready. For longer storage, freeze them flat on a tray then transfer to a bag for up to 2 months.

Can I double the recipe?

Sure thing. Work in batches when filling and boiling to avoid overcrowding. If you double, use two skillets or keep finished ravioli warm in a 200°F oven while you cook the rest.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Ravioli look slightly translucent and puffed after boiling, with no raw dough color. After pan-frying, edges should be **golden and crisp**, and the filling should steam hot when you pierce it.

What if I don’t have ingredient X?

No panic: if you lack cream cheese, use ricotta mixed with a tablespoon of yogurt. No buffalo sauce? Mix hot sauce with a bit of melted butter for a quick stand-in.

How I Like to Serve It

I pile these ravioli on a big platter for sharing, with celery sticks, extra blue-cheese dressing, and a cold beer or crisp white wine. They make a killer game-day plate or a cozy two-person dinner. For summer, serve alongside a crisp green salad; for winter, throw in roasted Brussels sprouts for balance. They feel friendly and a little naughty — in the best way.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet to revive crisp edges.
• Cook chicken to a safe internal temperature of 165°F before shredding, especially if you prepare it yourself.

Final Thoughts

Closing: Trust me — these buffalo-filled pillows will become a fast favorite. Now go impress someone — or just yourself — with your homemade masterpiece!