Chicken Ravioli with Sage

I’ve never seen ravioli with a chicken filling before, but I couldn’t think of any reason why it wouldn’t be nice so I decided to give it a try. I used a good quality free-range chicken with a lot of flavor, cooked the legs sous-vide for the filling and used the rest to make a chicken demi-glace (reduced stock) for the sauce. You could also just braise the chicken legs instead, so it is not needed to own a sous-vide cooker to be able to give this a try. The chicken ravioli turned out just like the name suggests, with a good chicken flavor. The concentrated flavor of the sauce helped to get this effect. If you like chicken, you’ll love these ravioli. Here’s what I did…

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Ingredients

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For about 50 ravioli

2 chicken legs and 2 chicken wings

1.5 litres (6 cups) chicken stock, reduced to 150 ml (2/3 cup)

3 eggs

200 grams (1 1/4 cup) Italian 00 flour

4 Tbsp minced fresh sage

1 garlic clove, minced

salt and freshly ground black pepper

60 grams (4 Tbsp) butter

60 ml (1/4 cup) dry white wine

optional: zest of 1/2 a lemon

freshly grated parmigiano reggiano

Preparation

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Season the chicken pieces with salt and freshly ground black pepper on both sides.

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I vacuum sealed the chicken pieces with some butter…

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…and then I cooked the chicken sous-vide for 48 hours at 62C/144F. This is because I used a 100+ days old chicken to get the same flavor as the chicken my grandmother used to serve. A shorter cooking time will suffice with younger chicken. You could also braise the chicken in butter until it is tender.

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Take the chicken meat off the bones.

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Put the chicken meat in the bowl of your food processor with 1 egg, 2 handfulls of freshly grated parmigiano reggiano, and 2 Tbsp of reduced chicken stock. Season with salt and freshly ground black pepper. If you like you can also add some lemon zest. This will give the ravioli a ‘fresher’ taste, but it will also make it less ‘chickeny’.

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Pulse a few times until the chicken is coarsely chopped. You want to keep some texture, so do not puree the chicken. Put the stuffing in a bowl, cover with plastic wrap, and refrigerate for a few hours to allow it to firm up.

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Make pasta dough from 2 eggs and the flour, roll it out to the thinnest setting, and make ravioli with the chicken stuffing according to my instructions.

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To make the sauce, melt the butter, add the sage and the garlic, and stir for a minute. Do not let the garlic get brown.

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Add the white wine and cook, stirring, until most of it has evaporated.

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Add the remaining concentrated chicken stock. Taste the sauce and adjust the seasoning if needed.

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Cook the ravioli in salted boiling water for a few minutes.

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Transfer the ravioli to the sauce with a slotted spoon, and toss gently to mix them with the sauce without breaking them.

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Serve the ravioli on warm plates. Add some more of the sauce and sprinkle with freshly grated parmigiano reggiano.

Wine pairing

Serve with a well-rounded full-bodied dry Italian white wine. The wine should be barrel-aged to make it round, but no new oak as that would make the wine too oaky for this dish. We enjoyed it with a nice Verdicchio dei Castelli di Jesi.

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13 thoughts on “Chicken Ravioli with Sage

  1. Great idea to use legs for these. I often find that chicken ravioli/tortellni lack flavour but it looks like you have found a good solution. I love sage with chicken. It’s so savoury and fragrant and really brings out a meatiness that chicken sometimes lacks.

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  2. Absolutely beautiful recipe I’ll copy sans going sous-vide 🙂 ! Perhaps living here [where you just recently departed!!] we are so used to Asian chicken dumplings of every name, shape and size that this seems perfectly ‘normal’ . . . love the fact of you cooking down the stock 10 to 1!!

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  3. This sounds like a wonderful ravioli filling, Stefan, and the sauce a perfect accompaniment. Mom often used chicken as a substitute for veal in her fillings but it was not the main ingredient as it is here, in your recipe. You’ve piqued my curiosity now. I wonder if we ever used solely chicken. I need to call Zia. 🙂

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  4. Pingback: Beetroot Ravioli with Gorgonzola Sauce | Stefan's Gourmet Blog

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