Ravioli di Gallina

Ravioli di Gallina (Chicken Ravioli)

A classic Italian stuffed pasta, filled with a delicate chicken mixture flavored with lemon and cheese, served with butter and sage.

Prep

60 min

Cook

20 min

Total

80 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •200 g (7 oz) 00 flour, plus extra for dusting
• •2 large eggs, for the pasta dough
• •1 tsp olive oil, optional, for dough
• •1 pinch salt, for the dough
• •300 g (10½ oz) boneless, skinless chicken breast or thigh, cooked and shredded
• •1 small onion, finely chopped (about 100 g)
• •1 tbsp olive oil, for sautéing onion
• •1 large egg, for binding filling
• •50 g (1¾ oz) Parmesan cheese, finely grated, plus extra for serving
• •1 tsp lemon zest, from 1 lemon
• •1 tbsp lemon juice, optional, adjust to taste
• •Salt and freshly ground black pepper, to taste
• •1 pinch fresh nutmeg, optional
• •50 g (1¾ oz) unsalted butter, for serving
• •6 leaves fresh sage, for serving

Steps

1. 1 To make the filling, if using raw chicken, poach it in simmering water until cooked through (internal temperature reaches 74°C / 165°F), about 10-12 minutes. Let cool, then shred finely. Alternatively, use leftover roast chicken.
2. 2 In a small pan, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Remove from heat and let cool slightly.
3. 3 In a bowl, combine the shredded chicken, sautéed onion, 1 egg, grated Parmesan, lemon zest, lemon juice (if using), salt, pepper, and nutmeg. Mix well until a cohesive filling forms. Taste and adjust seasoning. Refrigerate while making pasta.
4. 4 For the pasta dough: on a clean surface, make a mound of the 200 g flour and create a well in the center. Add the 2 eggs, 1 tsp olive oil, and a pinch of salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
5. 5 Knead the dough for about 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rest at room temperature for 30 minutes.
6. 6 Divide the dough into 2 portions. Working with one at a time, roll it out using a pasta machine or rolling pin to a thin sheet (about 1-2 mm thick). Keep the other portion wrapped.
7. 7 Place small mounds of filling (about 1 teaspoon each) about 2 inches apart on one sheet of pasta. Brush water between the mounds, then place a second sheet on top. Press around the filling to seal, then cut into squares or rounds using a pastry cutter or knife.
8. 8 In a large pot, bring salted water to a boil. Carefully drop in the ravioli and cook for 3-5 minutes, or until they float to the surface and are al dente. Fresh pasta cooks quickly; taste one to check.
9. 9 While the ravioli cook, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter is lightly browned and fragrant, about 2 minutes.
10. 10 Drain the cooked ravioli with a slotted spoon and add to the skillet with the butter and sage. Toss gently to coat. Serve immediately with extra grated Parmesan on top.