Laminated Ravioli



Pasta from Latin “dough, pastry cake”, is a staple food from Italy prepared by extrusion of a dough prepared from durum wheat and liquid in different forms. The liquid involved might vary from eggs to vegetable purees such as spinach, tomato, carrot, beetroot etc.

Did you know that, October 25th was observed as world pasta day as a means of expression of our love for this dish?

It is considered there are more than 500 known shapes of pasta discovered and this number keeps increasing with time. Although this is a dish loved and consumed all around the world, Italy takes complete credit for its popularity. It was observed that similar preparations existed in different parts of the world, namely china and the middle east, however this very popular dish is most consumed and regarded very much as an Italian staple.

Laminated Parsley Ravioli Stuffed with chive and chicken in a citric buttered sage sauce.


Ingredients:           (Serves: 2)


For the pasta

2 large eggs
3 cups all-purpose flour

1 grated carrot
Fresh parsley leaves, rinsed and dried

For the ravioli filling
½ large egg
2 teaspoon minced mushroom
1 tablespoon minced chicken

1/2 teaspoon chopped shallots
1/4 teaspoon kosher salt
Freshly ground black pepper

For the brown butter sauce 

1/2 cup butter
3 leaves of sage

1 tsp lemon zest (shredded)
Kosher salt
Freshly ground black pepper


  1. Place the grated carrot and eggs in a blender and obtain a smooth puree. Pass through a fine strainer into a bowl.
  2. Place the carrot & egg puree and flour in the food processor and knead to a non-sticky firm dough.
  3. If the dough seems too wet or too dry, add some water or flour in small increments until the dough comes together as desired.
  4. Transfer the dough onto a work surface and knead by hand for about 2 minutes, and form it into a ball. Let it rest for 15 minutes.
  5. While the pasta dough rests, make the filling. Melt butter in a pan and add the shallots, mushroom and the seasoning and cook to a translucent mixture and take off the heat. In a bowl, mix together the egg, minced chicken, the cooked mushroom mixture, salt and pepper until well blended. Let it rest in the refrigerator while you finish making the pasta.
  6. Flatten one of the dough pieces to about 1 centimeter in width and feed the dough into the roller. Fold the dough in half and pass it through the roller again. Repeat this kneading process several times until the dough is smooth and pliable, and about the width of the pasta roller, lightly dusting with flour as you work to prevent the dough from sticking.
  7. If necessary, cut the dough in half as it will get long, and this will make it easier to work with the dough. Repeat with remaining pieces of pasta dough until you have long thin sheets.
  8. Place parsley leaves on the pasta, about 2 inches apart, along a sheet of pasta dough. Lightly mist or brush water on the edges of the pasta and lay another sheet of pasta dough on top. Repeat with remaining sheets of pasta.
  9. To make the ravioli, place about 1 mounded teaspoon of chicken filling on top of the parsley laminated pasta. Be careful not to overfill as the pasta will need to seal around the filling. Lightly brush or mist the edges of the pasta with water. Place another sheet of pasta on top, aligning the laminated parsley over the center of filling. Lightly press the pasta together. Repeat with remaining pasta dough and filling.
  10. Bring a large pot of water to a simmer (avoid a rolling boil – the ravioli could break apart). Season the water with salt and cook the ravioli for about 5 minutes, or until the ravioli floats to the top. Gently retrieve the ravioli with a slotted spoon and transfer to an oiled dish.
  11. While the ravioli is cooking, make the butter sauce by melting the butter in a saute pan over medium heat. Add the sage and zest cook the sauce, stirring, for about 5-7 minutes, until the butter is golden brown. Skim any foam from the sauce and discard. Remove from heat and add the grated parmesan, and season with salt and pepper.
  12. Drizzle the browned butter sauce over the ravioli. Serve immediately.



Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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