Ravioli with Chicken and Vegetable Filling – Ravoli Di Pollo

5 from 4 votes
Prep Time 50 minutes
Cook Time 20 minutes
Rest Time 1 hour
Total Time 2 hours 10 minutes
Course Dinner
Cuisine European
Servings 4 people


For the dough:

  • 150 g Wheat flour, type 405
  • 70 g Water
  • 5 g Mushroom bouillon, grainy
  • 2 tbsp Olive oil

For the filling:

  • 200 g Chicken breast, skinless and boned, frozen
  • 1 Kailan
  • 4 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 1 smaller Chilli, green, fresh or frozen
  • 2 tbsp Olive oil
  • 1 Egg, size S
  • 2 tbsp Sour cream

For the spices:

  • 1 tsp Black pepper, fresh from the mill
  • 1 tsp Nutmeg, freshly grated


  • Sunflower oil, for deep-frying


The ravioli batter:

  • From the ingredients for the dough, knead a firm dough. Add a little water or flour, depending on the swellability of the flour. Wrap the dough in foil and let it mature in the refrigerator for 1 hour.

The Kailan:

  • For Kailan, separate the leaves from the stem. Separate the petioles to the end of the leaf. Wash the separated leaves and keep them ready. Cut off the stem below the 2nd leaf and discard. Wash the stem and petioles, cut into small pieces and freeze for other uses.

Prepare the chicken:

  • Cut the defrosted chicken into pieces.

For the filling:

  • Grind the kailan leaves and the chicken with a 3-hole disc.

Complement the filling:

  • Cap the onions and the cloves of garlic at both ends, peel and cut into small pieces. Wash the small, green chilli, cut into thin slices, leave the grains in place and discard the stem. Fry these ingredients in the olive oil until the onions begin to brown. Add to the meat with the oil. Beat the egg and whisk with the sour cream. Add the spices and mix the whole mixture homogeneously. Season to taste with salt and pepper and let ripen in the refrigerator until ready to use.

From dough to ravioli casing:

  • Remove the dough from the foil, flour it well and cut into portions. Roll out each portion to a thickness of approx. 3 mm. Cut out pieces approx. 5 cm in size with a suitable glass or a special cookie cutter. Roll this out in one direction to an oval shape of approx. 6 cm.

Fill ravioli:

  • 2 Lay the ravioli casings in front of you. Moisten one of them on the edge with a small brush with water and place a teaspoon full of the filling in the middle. Cover with the 2nd cover and press the edges firmly on.

Finishing the ravioli:

  • Cook the raw ravioli as required and serve with tomato sauce.

Fried ravioli:

  • Fry the ravioli and serve as a side dish or snack.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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