Ravioli di Gallina
Ravioli di Gallina is a pasta from Italy. · Italy
Ravioli di Gallina is a pasta from Italy.
About Ravioli di Gallina
Ravioli di Gallina is a pasta from Italy. Traditionally it features eggs, cheese, onions and lemon.
🏛️ History & Culture
Ravioli di Gallina is most strongly associated with the Piedmont region of northwestern Italy, where rich, meat-filled pasta has long been a staple of home cooking. The dish reflects a broader tradition of using leftover or economical cuts of hen, which were often reserved for special occasions. Like many filled pastas, the precise origins of ravioli are debated, with multiple Italian regions claiming early versions, and there is no single documented birthplace for this particular hen-based filling.
Regional variations exist across Italy, though the Piedmontese version typically pairs a filling of hen, eggs, Parmigiano-Reggiano, onions, and lemon zest with a simple butter-and-sage or light meat sauce. Culturally, the dish carries a festive weight, as hens were traditionally slaughtered for holidays or family gatherings, making ravioli di gallina a symbol of celebration and communal dining. Its use of lemon as a bright, aromatic counterpoint to the rich poultry is a distinctive Piedmontese touch that sets it apart from other ravioli styles.
🍳 How to make Ravioli di Gallina
AI-assisted, not kitchen-testedRavioli 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 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 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 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 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 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 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 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 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 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 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.
Report an issue with this recipe
Recipes from travellers
No one has shared their own Ravioli di Gallina recipe yet. Yours would be the first.
Share how you make Ravioli di Gallina
You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.
Sign in to share your recipe
Ravioli di Gallina — frequently asked questions
What is Ravioli di Gallina?
Ravioli di Gallina is a pasta from Italy. Traditionally it features eggs, cheese, onions and lemon.
What is Ravioli di Gallina made of?
Ravioli di Gallina is made with eggs, cheese, onions and lemon.
Where does Ravioli di Gallina come from?
Ravioli di Gallina comes from Italy, and is especially associated with Marche. Ravioli di Gallina is most strongly associated with the Piedmont region of northwestern Italy, where rich, meat-filled pasta has long been a staple of home cooking.
Where can I eat Ravioli di Gallina?
In the Veneto countryside, families serve these delicate lemon-kissed ravioli as a Sunday midday starter, passed around the table in a deep broth after mass.
How do you make Ravioli di Gallina?
Making Ravioli di Gallina at home takes about 60 minutes of prep and 20 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
Taste Ravioli di Gallina in Rome
Independent picks. We earn a small commission if you book through these — at no extra cost to you. How this works.
✅ Before you go to Italy
Round out your trip — most travellers book these alongside their trip.
More dishes like Ravioli di Gallina
Gelato Alla Crema
Gelato Alla Crema is a traditional ice cream from Italy.
Zabov
Zabov counts among the traditional food of Italy, an egg liqueur locals hold dear.
Gelato
Denser, silkier and more intense than ice cream — Italy's frozen pride.
Lumache Alla Bresciana
Hailing from Italy, Lumache Alla Bresciana is a much-loved snail dish.
Cynar
Cynar is a bittersweet Italian artichoke-leaf digestivo, born in 1952 and now a classic Italian digestif and Spritz base.
Génépi
Italian Alpine herbal liqueur made from hand-picked Artemisia genepì in Valle d'Aosta — straw-green, floral, traditionally flamed over a sugar cube.
Pasta alla Norma
Sicilian pasta with fried aubergine and salted ricotta.
Łazanki
Łazanki is Polish pasta squares, a rustic dish most famous as Christmas Eve fare with sauerkraut and wild mushrooms, and cherished across eastern Poland.
Casoncelli Alla Bergamasca
Casoncelli Alla Bergamasca counts among the traditional food of Italy, a pasta locals hold dear.
Pad Thai
Stir-fried rice noodles with tamarind, egg, peanuts and lime — sweet, sour and savoury.
Pancit
Stir-fried noodles symbolising long life at every party.
Kvæfjordkake
Kvæfjordkake is a traditional cake from Norway.
Bratwurst
Grilled pork sausage in a roll with mustard — German street staple.
Zlatiborska Pršuta
Zlatiborska Pršuta is one of the classic dishes in the cured ham tradition of Serbia.
Xuixo
Rooted in Spain, Xuixo is a sweet pastry enjoyed for generations.
Fasolada
Hearty white bean soup, considered a national dish.
- 🇮🇹 Gelato Alla Crema · Italy
- 🇮🇹 Zabov · Italy
- 🇮🇹 Gelato · Italy
- 🇮🇹 Lumache Alla Bresciana · Italy
- 🇮🇹 Cynar · Italy
- 🇮🇹 Génépi · Italy
- 🇮🇹 Pasta alla Norma · Italy
- 🇵🇱 Łazanki · Poland
- 🇮🇹 Casoncelli Alla Bergamasca · Italy
- 🇹🇭 Pad Thai · Thailand
- 🇵🇭 Pancit · Philippines
- 🇳🇴 Kvæfjordkake · Norway
- 🇩🇪 Bratwurst · Germany
- 🇷🇸 Zlatiborska Pršuta · Serbia
- 🇪🇸 Xuixo · Spain
- 🇬🇷 Fasolada · Greece
Travel guides for Italy
All travel guides →Planning a trip where Ravioli di Gallina is on the menu? These guides cover Italy and beyond.
Destination Guides A Food Lover's Guide to Milan, Tokyo & Seoul: What to Eat and Where
Jul 10, 2026 · 2 min read
Adventure Travel Hiking the Dolomites: A First-Timer's Guide to Italy's Most Spectacular Mountains (2026)
Jun 03, 2026 · 5 min read
Destination Guides 4 Days in Rome — The Perfect First-Timer Itinerary (2026)
May 28, 2026 · 5 min read
Budget Travel The Price of a Plate: What the National Dish Costs in 50 Countries (2026 Index)
Sep 02, 2026 · 6 min read
Reviews
No reviews yet. Be the first to share your experience with Ravioli di Gallina.
Write a review
Sign in to verify you're a real person, then share your thoughts on Ravioli di Gallina.
Comments
No comments yet. Be the first to say something about Ravioli di Gallina.