Ravioli with Chicken Filling – Ravioli Di Pollo

5 from 7 votes
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 82 kcal


For the dough:

  • 150 g Wheat flour, type 1050
  • 1 Egg, size M
  • 2 tbsp Extra virgin olive oil
  • 1 Msp Nutmeg powder
  • 1 Msp Black pepper from the mill
  • 1 tsp Chicken broth Kraft bouillon

For the filling:

  • 80 g Ground chicken
  • 2 tbsp Celery leaves
  • 3 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Breadcrumbs
  • 2 tbsp Ricotta
  • 1 tsp Chicken broth Kraft bouillon
  • 1 tsp Salt and pepper, black, to taste

For the sauce:

  • 1 tbsp Extra virgin olive oil
  • 3 tbsp Sour cream
  • 80 g Orange juice
  • 1 tsp Chicken broth Kraft bouillon
  • 4 size Shiitake mushrooms, dried
  • 1 tsp Tapioca flour
  • 1 tbsp Madeira (fortified wine)
  • 1 tbsp Cut celery, fresh or frozen

For the protein glue:

  • 1 tbsp Egg Whites
  • 2 tbsp Orange juice
  • 0,5 tsp Chicken broth Kraft bouillon


  • 0,5 tsp Extra virgin olive oil

To garnish:

  • 60 g Edam in rasps
  • 8 Discs Carrot
  • 8 Discs Almond flakes
  • 8 Discs Flowers and leaves


For the protein glue:

  • Open an egg and remove 1 tbsp of the egg white. Pour into a glass, add 2 tablespoons of water and whisk with a pinch of salt.

The ravioli dough:

  • For the dough, mix all the ingredients with half of the flour. While kneading, work in the remaining amount of flour by tablespoon. Add teaspoonfuls of water depending on the swelling capacity. As soon as the dough is smooth, shape into a ball, brush with olive oil and let rest in the refrigerator for 1 hour.

For the filling:

  • Approx. Cut 100 g chicken breast into walnut-sized cubes and freeze. Grind with a meat grinder with a 3 mm perforated disc. Cap the onions and garlic cloves at both ends, peel and cut into small cubes. Fry with the olive oil until the onions are translucent. Mix together with the rest of the ingredients until homogeneous. Season to taste with salt and pepper. Store covered in the refrigerator until use.

Shape the ravioli:

  • Flour the work surface. Shape the ball into a roll, cut off 8 mm thick slices and roll out into thin oval leaves. Brush 2 leaves with the beaten egg yolk and place the filling in small portions on top. Cover with the 2nd sheet of pastry and press the edges together firmly. Cook in plenty of simmering salted water for about 10 minutes.

The mushroom sauce:

  • Cut the dry shiitake into small cubes and pulverize in a cutter (Moulinex or coffee grinder with hammer mechanism). Heat the orange juice a little, mix in the powder with the chicken stock and then mix in the rest.


  • Pour the mushroom sauce into a baking dish, add the ravioli, brush with a little olive oil, sprinkle the cheese flakes over it and bake in the oven at 180 degrees top and bottom heat until the cheese turns brown. Garnish with the remaining ingredients and serve warm.


Serving: 100gCalories: 82kcalProtein: 18.8gFat: 0.6g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Pumpkin Puree

Quark Cream Cake with Pears