Chicken with rosemary ravioli

Chicken with rosemary ravioli


  1. To make the the pasta mix the flour with the salt in a large bowl.
  2. Make a well in the middle then crack the eggs into the well, one at a time. Using your fingertips, mix well and begin to knead the fresh mixture into fresh dough
  3. Put the dough on a table and knead well with both hands until the dough is smooth and elastic, rolling it out using a rolling pin if needed. Wrap the dough in clingfilm and rest for 30 minutes
  4. Next make the ravioli filling. Pan fry the onions and chicken cubes until the chicken browns and set to one side to cool down for 20 minutes, ready to be used when the dough is removed from the clingfilm
  5. Once the filling cools, add the mascarpone cheese, the chopped rosemary, parmesan, salt and pepper
  6. Unwrap the dough and scatter flour over a worktop
  7. Roll the pasta out as thin as possible into sheets – one for the bottom and one to cover the filling
  8. Spoon one teaspoon of filling onto the bottom sheet and leave a gap of approximately 2cm between each portion of filling
  9. Cover the filling with the top sheet of pasta so that both sides meet, gently using your fingers to seal the filling with the sheet
  10. Using a pasta cutter or a knife, gently cut into squares and check that all edges are sealed before cooking
  11. Cook the ravioli in a large pan of lightly salted boiling water and simmer gently for 3-4 minutes, avoiding overcooking
  12. Drain the ravioli thoroughly and put them in a large saucepan with melted butter
  13.  Mix carefully and serve with the sauce poured over the pasta and some parmesan grated on top
  14. To make the sauce boil the Valpolicella or Amarone wine with the sugar and onion  in a pan until it thickens.
  15. Drain the sauce and onion, using only the smooth sauce for the pasta


Partner this dish with a glass of red wine


For the pasta dough:
250g all purpose flour
2 eggs
2tbsp olive oil
Salt and pepper
For the filling:
300g chicken breast cut into small cubes (1cm approx.)
100g mascarpone cheese
2g chopped rosemary
50g grated Parmesan cheese
50g chopped onions
Pinch of salt and pepper
For the red wine reduction:
250ml of Valpolicella or Amarone wine
2 tbsp sugar
30g red onion sliced into big pieces


Time: 60 mins
Serves: 2-3
Nutrition: n/a