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–+ servings
Ravioli Filling
This ravioli recipe blends the savory richness of chicken, pork, or beef with the earthy taste of Swiss chard, Parmesan cheese, and a hint of nutmeg. The filling is cooked with aromatic onions, celery, parsley, and garlic for depth, then encased in a sturdy, elastic homemade dough made from flour, eggs, salt, and oil. This dish captures the essence of Italian comfort food, offering tender pasta pillows filled with a flavorful, meaty mixture. Perfect for a family gathering, it pairs beautifully with marinara or browned butter and sage.
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Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 410 kcal

Ingredients
  

  • 1 lb chicken (with bone for broth)
  • 1 lb pork (or beef, preferred: pork)
  • 2 cups Swiss chard (chopped)
  • 2 eggs
  • ¼ tsp nutmeg
  • ½ cup Parmesan cheese (grated)
  • salt (to taste)
  • black pepper (to taste)
  • 1 onion (small, chopped)
  • 1 stalk celery (chopped)
  • 2 tbsp parsley (chopped)
  • 2 cloves garlic (minced)

Dough:

  • 4 cups flour
  • 5 large eggs
  • 1 tsp salt
  • 1 tbsp olive oil

Instructions
 

Step 1: Prepare Chicken

  • Place chicken (with bone) in a large pot with onion, celery, and parsley. Cover with water and bring to a simmer. Cook until chicken is tender and meat easily separates from the bone.

Step 2: Roast Pork or Beef

  • Roast pork (or beef if using) with garlic until cooked through and lightly browned.

Step 3: Combine Meats

  • Remove chicken from broth, discard bones, and chop meat finely. Combine with roasted pork and about ½ cup of the chicken broth.

Step 4: Add Vegetables and Seasonings

  • Add chopped Swiss chard, eggs, nutmeg, Parmesan cheese, salt, and pepper to the meat mixture. Mix thoroughly until evenly combined.

Step 5: Make Dough

  • On a clean surface, combine flour and salt. Make a well in the center, add eggs and olive oil, and gradually mix to form a stiff dough. Knead until smooth and elastic, about 10 minutes. Dough should be firm and not crack when pulled.

Step 6: Assemble Ravioli

  • Roll out dough into thin sheets. Place teaspoons of filling evenly spaced on one sheet. Cover with another sheet, press edges to seal, and cut into squares.

Step 7: Cook Ravioli

  • Bring a large pot of salted water to a boil. Add ravioli in batches and cook until they float, about 3–4 minutes. Remove with a slotted spoon.

Step 8: Serve

  • Serve hot with marinara sauce, browned butter and sage, or your favorite pasta sauce.

Tips

  • Use all chicken or all pork if preferred; the card allows flexibility
  • Swiss chard can be substituted with spinach if unavailable
  • Use day-old bread for better absorption
  • Chop filling finely for easier ravioli sealing
  • Taste filling before stuffing and adjust salt and pepper
  • Add a pinch of nutmeg for classic Italian depth
  • Filling can be made 1 day ahead and refrigerated
  • Excess filling freezes well for later use

Nutrition

Calories: 410kcalCarbohydrates: 22gProtein: 28gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 155mgSodium: 620mgPotassium: 410mgFiber: 1.5gSugar: 2gVitamin A: 520IUVitamin C: 6mgCalcium: 210mgIron: 2.4mg
Keyword family recipe, from scratch, homemade pasta, Italian comfort food, ravioli, savory filling, vintage recipe
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