Rotisserie Chicken Ravioli

This Rotisserie Chicken Ravioli is such a delicious dinner recipe! Made with browned butter, toasted walnuts and crispy sage, it’s such a yummy pasta dish for the whole family to enjoy.brown-butter-ravioli-with-rotisserie-chicken-toasted-walnuts-and-crispy-sage-01

Here’s an incredibly scrumptious ravioli dish that I just love. Love. This is definitely one of my favorites here, I could eat that crispy sage all day long! The flavor combinations in this dish blow me away every single time. I know you’ll love this one!


I normally use leftover rotisserie chicken in this dish, but just in case you don’t have any on hand, let me show you this quick and easy chicken technique I picked up from the fabulous Picky Palate blog.

Start with 1 lb split chicken breast with rib meat, skin on.


You’ll also need kosher salt, pepper, and this menagerie of spices — dried thyme, garlic powder, onion powder, and paprika. Smoked is very nice.


How to Make Rotisserie Chicken Ravioli

Combine 1 tsp of all your spices…


And sprinkle over both sides of the chicken.


Heat one tablespoon of canola oil over medium high heat in a dutch oven or a large, oven-safe pot. We’ll be moving it to the oven later. And if you happen to have leftover bacon grease, like I did, I highly recommend that you use that instead. Like I did.

When the oil is hot, add the chicken skin side down and cook until golden brown, about 2-3 minutes.


Like this.. check out that beautiful crispy skin! Any longer and the spices will start to burn, in which case the dish would become Brown Butter Ravioli with Blackened Chicken, Toasted Walnuts & Crispy Sage.

Flip the chicken over and cook on the other side for 2 more minutes, then move to a 350 degree oven to finish cooking for 25-30 minutes.


Meanwhile, you’ll need about 1/3 cup of these gorgeous, soft, fragrant sage leaves.


Then go ahead and boil and drain your ravioli. I like this mini three cheese ravioli.

When the chicken is done, allow to cool for about 5 minutes, then chop into bite-sized pieces.


Grab about 1/2 cup walnuts…


And place them in a large skillet over medium heat and toast for 5-7 minutes, stirring frequently, especially during the last couple of minutes so they don’t burn.


Here they are all nice and toasted.


Remove from the skillet and chop.


Next, wipe the skillet of any remaining walnut crumbs, place it back over medium heat and melt 4 tablespoons of butter.


When it just starts to turn brown, add your sage leaves.


And stir constantly for one minute. It burns easily, so after one minute,  immediately add the drained ravioli and stir to combine, then turn the heat to low and add the chicken and most of the chopped walnuts.


Plate the ravioli and top with the remaining chopped walnuts for garnish. For a truly nirvana-like experience, get one of everything in a single bite — cheesy, brown buttery ravioli, crispy sage, a few toasted walnuts, and a bite of your rotisserie chicken. I die.

Image of Rotisserie Chicken Ravioli

Rotisserie Chicken Ravioli

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian


This Rotisserie Chicken Ravioli is such a delicious dinner recipe! Made with browned butter, toasted walnuts and crispy sage, it’s such a yummy pasta dish for the whole family to enjoy.



  • 1 lb chicken breast with rib meat
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 tablespoon vegetable oil
  • 9 oz fresh mini ravioli
  • 2 oz (1/2 cup) walnuts
  • 4 tablespoon butter
  • 1/3 cup fresh sage leaves


  1. Preheat oven to 350 degrees F. Combine salt, pepper, paprika, onion powder, garlic powder, and thyme and rub over both sides of the chicken. In a dutch oven or large, oven-safe pot, heat oil over medium-high heat. Add the chicken, skin side down, and cook for 2 minutes until golden brown. Flip and cook for two more minutes. Move the pot to the oven and continue cooking for 25-30 minutes. Allow the chicken to cool for 5 minutes, then chop into bite-sized pieces.
  2. Boil and drain the ravioli according the to package directions.
  3. Place the walnuts in a large skillet over medium heat and toast for 5-7 minutes, stirring frequently. Remove and chop. Wipe the skillet clean, and melt 4 tablespoons of butter in the same skillet over medium heat. When the butter just starts to turn brown, add the sage and stir constantly for one minute. Immediately add the ravioli and stir to combine. Add the chicken and most of the chopped walnuts and stir.
  4. Plate the pasta and top with remaining walnuts.

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37 Responses
  1. Catherine

    Saw this and could not resist! Trying to get my family to diversify and experiment with different flavors and textures – this was a hit! Delicious crispy sage leaves, mild sauce for delicate balance and small yet filling pasta did the trick. I used boneless chicken breasts instead, but they were extra flavorful. Thank you for the inspiration and the recipe! A keeper!

  2. Laura

    I have loved your recipes ever since my friend invited me to her house for a girls night to cook your Creamy Chicken Enchiladas back in 2009.
    I always get compliments when I cook something from your website! And I always refer them here :)

    This was one of my favorites, but, I went low carb a while back and haven’t had any pasta. I just wanted to share that this makes a lovely casserole of sorts.

    I shred some chicken, toss it with the browned butter ans sage, put a layer of half of the chicken down in a baking dish, sprinkled some walnuts on top, then a layer of ricotta cheese, then the remaining half of chicken, topped with a little more walnuts.

    SO good! Now I’m back and going to try to find more ways to adapt your recipes to low carb :)

  3. Zayna [Miss Measurement]

    I’m all about easy dinners … without sacrificing flavor. Looks like this one’s a winner. Thanks :)

  4. Leah

    This looks and sounds amazing! It’s on my menu for this weekend but I’m adding some dried cranberries! Hopefully that’ll add to the profile in a good way. Thanks!

  5. Ciwan

    May I recommend you start a YouTube channel and record your recipes, upload them to YouTube, and share the video in a blog post like this with words and descriptions below the video.

    That would be awesome.

  6. Mona Thompson

    This looks fabulous. I’m going to share it on my Sunday Supper post tomorrow with a link back to you. Thanks. Have a great weekend. Mona

  7. Lindsey Hines

    I got your blog from a friend of mine. I’ve tried a few of your recipes- pulled pork, cheeseburger flatbread but the one that is the favorite of my family is the sage chicken pasta. My husband LOVES this recipe. So thank you for sharing this recipe with me. It’s in my weekly rotation of week night meals!!

  8. Beth

    Made this the other night and the whole family loved it! Great recipe and can’t wait to make it again. Thanks for another yummy dish. :)

  9. Deirdre

    Eating this now, and it’s fantastic. I didn’t have chicken, but am looking forward to trying it that way. I followed directions exactly except I used less butter just because I didn’t have enough. It would be better with a bit more, so I’d make it with what Amanda says next time, The sage is amazing! I need to grow some this summer!

  10. Dawn

    I made this last night and it was a hit! I love it, my 4yo daughter loved it (and is now addicted to walnuts) and my husband loved it. He even ate it cold when he got home late from work (he was too hungry to warm it up) and he still loved it. I used the Buitoni 4-cheese ravioli and my butter got a little too brown but it was still perfection! I love that’s pretty much no fuss. As long as you have all the ingredients out and ready to go, it would be really hard to mess it up.

  11. Stephanie

    I made this tonight and the family LOVED IT! Definitely adding this to my rotation – I can still taste the wonderful sage – YUMMMMM!!

    Many Thanks!!!

  12. Kristin Murdock

    Oooh fabulousness! There is nothing quite like crispy sage in brown butter. I think the first time I ever had it was at The Spotted Pig and I decided it was the best thing on the planet. This meal looks scrumptious and I will be making it this week. Thanks, Amanda!!

  13. Jo-Anne Jackson

    I love your recipies, but it’s the photography that hooks me every time. I swear, you could photograph a dog poo sauté and make it look delicious! Keep the recipies coming, please!!!

  14. juls

    wow this looks amazing!

    i have a question regarding the cookie dough cupcakes. is it okay to use the pre-made cookie dough?

  15. Alexa @ Simple Eats

    This looks amazing. I remember having a dish similar to this in Italy and haven’t seen anything quite like it in the states. I bet this would come close!

  16. Ryane

    Love your Website…. Great photos Love your photos!!! This Chicken Ravioloi Looks Fabulous, I think thats on the menu for tonight..Yum Thanks

  17. Jenny Flake

    Mmmm, Now, this looks like a great dinner! Love that chicken, in fact, I am due to make more! Lovely photos!! Talk soon! xoxo

  18. Lori @ RecipeGirl

    This is completely MY kind of dinner! Love that cute, little packet of sage :) I can never seem to find the mini ravioli anymore, but this would be just as delightful w/ full-size. Nice job, my friend!

  19. Lori @ The Chicken's Kitchen

    Looks delicious! I’ve got to get brave and try ricotta again, so this might be the incentive I’ve been looking for. ;)

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.


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