Chicken Ravioli with Cinnamon and Pecorino (Ravioli di gallina) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: Serves 4
Italy Region / Locale: Italian Servings: Serves 4Chicken Ravioli with Cinnamon and Pecorino, or ‘Ravioli di gallina,’ is a delightful Italian dish that showcases the delicate balance of savory chicken and the aromatic warmth of cinnamon, all enveloped in tender pasta and accented with the sharpness of Pecorino Romano cheese. Originating from Italy, this dish brings together the rich heritage of Italian culinary tradition, where pasta and cheese often gain center stage. This culinary masterpiece combines the unexpected yet harmonious flavors of chicken and cinnamon, creating a standout dish that is both comforting and exciting.
Ingredients
- All-purpose flour – 2 cups / 240 g
- Large eggs – 2
- Salt – 1/2 tsp / 2.5 g
- Olive oil – 1 tbsp / 15 ml
- Chicken breast, cooked and shredded – 1 cup / 150 g
- Ricotta cheese – 1/2 cup / 125 g
- Ground cinnamon – 1/2 tsp / 1 g
- Pecorino Romano cheese, grated – 1/2 cup / 50 g plus extra for serving
- Nutmeg, freshly grated – 1/4 tsp / 0.5 g
- Black pepper – 1/4 tsp / 0.5 g
- Fresh parsley, chopped – 2 tbsp / 8 g
- Unsalted butter – 3 tbsp / 45 g
- Garlic, minced – 1 clove
Instructions
- To make the pasta dough, combine the flour and salt in a mixing bowl.
- Create a well in the center and add the eggs and olive oil.
- Using a fork, gradually incorporate the flour into the wet ingredients until a dough forms.
- Knead the dough on a floured surface for about 8 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- For the filling, mix the shredded chicken, ricotta, cinnamon, pecorino, nutmeg, pepper, and parsley in a bowl. Set aside.
- Roll out the dough into thin sheets and cut into 2-inch squares.
- Place a teaspoon of filling on each square, brush edges with water, and fold into triangles, sealing well.
- Bring a large pot of salted water to a boil and cook ravioli for 4-5 minutes.
- In a pan, melt butter and sauté garlic until fragrant, about 1 minute.
- Toss cooked ravioli gently in the garlic butter and serve with extra Pecorino.
Substitutions
- Pecorino Romano -> Parmesan cheese
- Ricotta cheese -> Cottage cheese
- Chicken breast -> Turkey breast
Enhancements in the Next Evolution
- Add lemon zest to the filling for a fresh twist.
- Include a splash of white wine in the garlic butter sauce for added depth.
- Try incorporating some spinach into the filling for more color and nutrition.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
