Italian Ravioli

by Editorial Staff

Italian ravioli are distinguished by a wide variety of fillings and sauces, under which they are served. The size of the ravioli is not very large, and the dough is prepared very firm and elastic, like a paste.

Summary

Cook Time	2 hour
Total Time	2 hour
Course	Pasta
Servings (Default: 6)

Ingredients

Flour – 800 Grams (dough)
Egg – 4 Pieces (dough)
Olive oil – 1 tablespoon. spoon (dough)
Chicken mince – 500-700 Grams
Shallottes – 1 Piece
Garlic – 2 Cloves
Cilantro – 4 Pieces (twig)
Egg – 1 Piece
Salt, pepper – To taste

Instructions

Beat eggs with butter, salt and water.
Pour flour into a bowl and pour in eggs, start kneading the dough.
Stir until the flour has completely absorbed the egg mixture.
Put the dough on a board and knead well. Let him rest for half an hour.
Mix the minced chicken with herbs, finely chopped onion and egg, salt and pepper.
Cover the ravioli dish with the dough and make holes for the mince.
Place the minced meat in the indentations.
Cover the mold with a layer of dough and roll with a rolling pin.
Cook the ravioli in boiling water for 4 minutes.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.