Chicken ravioli

Name: Chicken ravioli
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 4
Ingredients: Type 00 flour 2 ½ cups; Eggs medium 3; Chicken in pieces 2.2 lbs; Eggs medium 1; Black pepper to taste; Fine salt to taste; Marjoram to taste; Water 17 cups; Extra virgin olive oil to taste; Pecorino cheese 5.3 oz; Fresh liquid cream 7 oz

Difficulty: Average
Prep time: 60 min
Cook time: 3 h
Serving: 4

PRESENTATION

Chicken ravioli from Northern Italy is, honestly, something special. It's the kind of pasta you’d enjoy at a holiday feast or a fancy dinner at home. And look, the heart of this dish is all about its tender pasta dough hugging a savory chicken ravioli filling. In places like Lombardy and Emilia-Romagna, they’re all about simple, high-quality ingredients—fresh eggs for the dough, and chicken that’s moist and bursting with flavor. And the sauce? What makes this version stand out is how it’s served: nestled in a clear, golden chicken broth instead of a heavy tomato or cream sauce. A drizzle of pecorino sauce on top makes each bite creamy and tangy—but still light enough to let those chicken and pasta flavors shine. This easy chicken ravioli recipe shows what Italian food is really all about—making something fancy with just a handful of good ingredients.

During Christmas, or really any family gathering, chicken ravioli often steals the show. Sometimes there's a regional twist. In some spots, folks might toss in spinach or nutmeg for a warm, earthy vibe. The pecorino cheese sauce, made from sheep’s milk cheese, gives it a sharp kick that matches the smooth, creamy filling perfectly. As you dive into a bowl of this, you’ll feel how the silky pasta dances with each bite and how the broth makes it all so comforting. Really, trying chicken ravioli from scratch is a fun way to see how Italian families turn simple ingredients into something really really special.

Whether you see it as a fancy ravioli dinner idea or just a new way to enjoy Italian chicken dishes, this recipe brings a touch of that elegant northern Italian style right to your table. For sure, it's worth a try if you’re after a dish that feels both classic and refreshingly new at the same time. It’s like getting a real taste of Italy’s rich culinary heritage. Can’t go wrong.

INGREDIENTS

Fresh pasta: Type 00 flour 2 ½ cups (300 g); Eggs 3 - medium

For the filling: Chicken 2.2 lbs (1 kg) - in pieces; Eggs 1 - medium; Black pepper to taste; Fine salt to taste; Marjoram to taste; Water 17 cups (4 l); Extra virgin olive oil to taste

Pecorino sauce: Pecorino cheese 5.3 oz (150 g); Fresh liquid cream 7 oz (200 g)

Preparation

How to prepare Chicken ravioli

To prepare the chicken ravioli, start with the stock: remove the skin 1 and the bones from the chicken, setting the meat aside. In a large pot add a drizzle of olive oil and over very high heat brown the bones 2 for a few minutes 3.

When they are dark and browned 4, deglaze by pouring in 4 liters (about 17 cups) of cold water and let simmer over very low heat for 2 hours 5. Remove the bones and strain the broth 6.

Reserve a few ladles in a small saucepan 7; put the rest back into the pot and, over high heat, reduce it until it becomes a thick, dark sauce 8 — this is your chicken jus. In a nonstick skillet brown the reserved chicken meat with a drizzle of olive oil 9.

Cook thoroughly on both sides for about 10 minutes 10. When the chicken is cooked, put it in a blender and add about 3 fl oz (≈90 g) of the prepared broth 11, salt, pepper, marjoram and the egg 12.

Blend the mixture 13, then transfer it into a piping bag 14 and keep it in the refrigerator. Meanwhile prepare the fresh pasta: in a bowl put the flour and the beaten eggs 15.

Gather the ingredients with a fork and then continue kneading by hand 17 until you obtain a dough ball 18; work it until smooth — this will take about 15 minutes. Cover with plastic wrap and leave the dough in a cool, dry place.

Make the pecorino sauce: pour the cream into a small saucepan 19, add the grated pecorino 20 and let it melt over very low heat for a few minutes, whisking constantly 21.

You should obtain a smooth, lump-free cream 22. Form the ravioli: divide the dough with a pastry scraper and work one piece at a time 23. Press it to make it thinner 34.

Pass the dough through a pasta machine 25 until you reach a thickness of about 3 mm (about 1/8 inch) 26. Cut out rounds with a 5 cm (about 2-inch) cutter 27.

Fill the center of each raviolo with the chicken filling 28. Fold in half 29 and press the edges firmly to close them into a half-moon 30.

Press the center with a finger, then bring the two outer edges together to fold the raviolo onto itself 31. Press the pasta well to seal and place the ravioli on a tray 32. Cook the ravioli in boiling salted water until they float to the surface 33.

Drain the ravioli 34 on a tray lined with paper towels 35 and plate them arranged in a circle on the dish 36.

In each raviolo pour the chicken jus 37, a drizzle of pecorino sauce and finish with a light splash of warm broth on the plate and a few fresh marjoram leaves. The chicken ravioli are ready to serve 39.

Storage

It is recommended to cook the chicken ravioli immediately. If not, you can store them in the refrigerator for up to 34 hours on a tray dusted with semolina and covered with plastic wrap. You can freeze the raw ravioli: first space them apart on a tray, then transfer them to bags once frozen.