Baked Ravioli Rip and Dips



1 each Bonici 12 x 16 Sheeted Dough

8 oz. Bonici Fully Cooked Roasted Chicken Breast Strips

14 each (4 oz.) Tyson Applewood Smoked Bacon, Fully Cooked

Chicken Ravioli Filling

13 oz. (1 3/4 c.) Alfredo sauce, thick, commercially prepared

5 oz. (1 c.) Mozzarella cheese, shredded

1 1/2 oz. (1 1/2 c.) Spinach leaves, fresh, sliced,1½ oz

1/2 oz. (1 1/2 T.) Garlic, fresh, minced

1/4 tsp. Black pepper, coarse-ground

1/2 T. Crushed red pepper flakes

Flour, as needed

Egg Wash

1 T. Egg and water, whisked, as needed

12 oz. (1 1/2 c.) Basil marinara sauce, commercially prepared, held hot


Cover the dough completely and slack in the refrigerator between 32°F and 36°F prior to use.

Cover the roasted chicken breast strips completely and slack in the refrigerator between 32°F and 36°F prior to use. Dice the bacon and the thawed chicken. Combine the bacon and chicken, cover completely, and hold refrigerated at or below 40°F.Combine the Alfredo sauce, mozzarella cheese, spinach, garlic, crushed red pepper, and black pepper in a bowl with the diced bacon and chicken blend and mix thoroughly; cover the filling completely and hold refrigerated at or below 40°F.

To assemble the ravioli rip and dips: On a lightly floured work surface, cut one 12" x 16" sheeted dough into six approximately 8" x 4" pieces; roll each into a thin 12" x 6" rectangle. Brush dough lightly with the egg wash and dock the dough to prevent blistering and bubbling. Arrange five 1-ounce scoops of chicken ravioli filling in a row approximately 1½" apart evenly on the bottom half of each 12"x 6" rectangle.

Fold the top side of the dough over the filling and seal the edges around each filling, forming a ravioli. Lightly score the dough between each ravioli filling, forming 5 connected pieces or 1 sheet of ravioli.

Using a knife or a pizza wheel, trim excess dough from the sealed edges. Using a spatula, transfer to a parchment-lined sheet pan. Brush each ravioli sheet lightly with the egg wash and slit to vent. Cover and hold refrigerated at or below 40°F until ready to bake.

To assemble a single serving: Place 1 ravioli sheet on a parchment-lined sheet pan. Bake in a 325°F preheated convection oven for 10 to 12 minutes or until golden brown. Arrange the baked ravioli sheet on a plate. Serve with 2 oz. of marinara sauce portioned in an individual container.   

Serving size: 9 oz. (one 5-piece ravioli sheet) plus 2 oz. sauce



(Appetizer for sharing serves 2 people; 2 or 3 pieces each)

Additional Information

Category: Appetizer
Submitted By: Tyson Foodservice