Chicken and Vegetable Thermomix Ravioli

Aug 19, 2016

This recipe is just delightful, it’s also a pretty great way to sneak in a few extra veggies. We use the Grain Free Pasta Recipe to make this a grain free ravioli. We also love to pair it with the Thermomix Cheese Sauce to complete the meal.

Grain free and gluten free chicken ravioli

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Chicken and Vegetable Thermomix Ravioli

  • Author: The 4 Blades
  • Total Time: 1 hour 30 minutes
  • Yield: 4


This recipe was featured on The 4 Blades blog in 2016. We were so excited to create a grain free pasta recipe! When we were able to use it to create a ravioli that can be filled with a yummy chicken and vegetable mix, we were even more excited! Each component of this dish (especially the completely delicious light cheese sauce!) can be served separately or used as a part of another meal.

Recipe Tester Feedback: “I don’t have a pasta machine so I was skeptical about my skills to make pasta, but this recipe is easy to follow and so scrummy! My partner has already requested this one again!”- Rach

No: Gluten / Nuts
Contains: Dairy / Egg


  • potato starch – 100g
  • tapioca starch – 150g, extra for rolling
  • eggs – 3
  • xanthan gum – 1.5 tsp
  • olive oil – 40g

Chicken and vegetable filling:

  • garlic cloves – 2, peeled
  • onion – 1, peeled and quartered
  • carrot – 100g, roughly chopped
  • zucchini – 100g, roughly chopped
  • chicken breast – 300g
  • tomatoes – 400g, tinned
  • dried Italian herbs – 2 tsp
  • vegetable stock – 25g, paste
  • egg – 1
  • pasta – of choice
  • olive oil – to serve
  • salt – to serve
  • pepper – to serve

Light cheese sauce:

  • pecorino cheese – 50g, or Parmesan cheese
  • butter – 40g
  • milk of choice – 110g
  • tapioca starch – 3 tsp
  • mustard – 1 tsp, Dijon
  • pepper – to taste


  1. Add potato starch (100g), tapioca starch (150g), eggs (3), xanthan gum (1.5 tsp) and oil (40g) to the bowl. Combine Speed 6 / 10 seconds.
  2. Turn out the dough onto a bench floured with tapioca starch. Roll together in a ball. Wrap in clingfilm and transfer to the fridge.

Chicken and vegetable filling:

  1. Add the garlic cloves (2), onion (1), carrot (100g) and zucchini (100g) to the bowl. Mix Speed 6 / 1 second. Scrape down sides.
  2. Program 6 minutes / Steaming Temperature / Reverse+Stirring Speed.
  3. Slice chicken breast (300g) horizontally to make 2 thin breasts. Place the chicken breasts in the lower dish of your steaming attachment.
  4. Add the tomatoes (400g), Italian seasoning (2 tsp) and stock paste (25g) to the bowl. Set the steaming attachment in place. Program 18 minutes / Steaming Temperature / Reverse+Speed 2, measuring cap on.
  5. Once the filling is cooking, take the pasta dough out of the fridge and divide into 4 parts. Using a rolling pin or pasta machine, roll a piece of dough out into a large, paper thin sheet of dough. Cut each sheet into squares with approx. 12cm sides. Set the squares aside to be filled later.
  6. Make sure the chicken is cooked through. If so, add the cooked chicken and egg (1) to the bowl. Mix Reverse+Speed 4 / 10 seconds.
  7. Fill pasta with chicken mixture. Press the edges down with a fork.
  8. Boil water in a large saucepan while making the light cheese sauce.

Light cheese sauce:

  1. Add the cheese (50g) to the bowl. Mix Speed 8 / 6 seconds. Scrape down sides and repeat to get a really finely grated cheese. Set aside.
  2. Add butter (40g) to the bowl. Program 2 minutes / 100C / Speed 1 or until completely melted.
  3. Add milk (110g), tapioca starch (3 tsp), Dijon mustard (1 tsp), grated cheese and pepper to taste to the bowl. Program 3 minutes / 100C / Speed 3.

To serve:

  1. Cook the ravioli in boiling water for 2-3 minutes. Remove one ravioli from the boiling water and cut to check it is cooked through.
  2. Serve with the cheese sauce or simply with olive oil, salt and pepper.


Pasta and sauce can be frozen separately

  • Prep Time: 1 hour
  • Cook Time: 30 minutes

Keywords: Free Thermomix Recipes, Lunch & Dinner Thermomix Recipes