Ravioli filled with chicken, mushrooms and mortadella

(2 servings)


  • 200 g cake flour
  • 2 eggs
  • 1 egg yolk
  • pinch of salt

Shape the flour into a mound on your work surface. Make a hollow in the middle and pour the eggs and egg yolk into it. Mix the eggs and flour with your hands. Add a pinch of salt and mix until it forms a dough. Cover with cling wrap and refrigerate for 15 minutes.


  • 10 ml olive oil
  • ½ onion, finely chopped
  • 100 g deboned chicken breast, cut into small cubes
  • 1 slice mortadella, cut into small cubes
  • 125 ml chopped mushrooms
  • pinch of finely chopped parsley
  • salt and freshly ground black pepper to taste

Heat the olive oil in a pan and fry the onion until soft and transparent. Add the chicken and mortadella and fry for about 1 minute. Add the mushrooms and parsley and fry until the mushrooms are soft. Season with salt and black pepper. Remove the filling from the heat and chop even finer, but not so fine that it turns to mush. The filling should be quite coarse.


  • olive oil
  • 2 cloves of garlic, finely chopped
  • 2 tins Italian tomatoes (410 g x2)
  • handful fresh basil, torn
  • salt and freshly ground black pepper to taste
  • 50 ml cream

Heat the oil in a pan. Fry the garlic for about 1 minute until golden brown. Add the tomatoes. Season with basil, salt and black pepper. Boil over very high heat for 5 minutes. Add the cream and boil for another 2 minutes.

How to make ravioli

Roll out the pasta dough until quite thin. Cut rectangles of about 15 x 7 cm. Spoon some of the filling in the middle of each rectangle. Fold the pasta dough and press it down. Make sure all the air bubbles are pressed out. Seal the sides with a fork. Boil the ravioli for 2 minutes. Serve with a generous dollop of the sauce.