Chicken and beer ravioli

By the GetYourMacros team · 10 September 2026

Homemade pasta filled with a tender chicken reduction simmered in light beer for a deep, rustic flavor.

• Time 45 min
• Course First course
• Diet Omnivore
• Cuisine Italian
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 55 g Plain flour (00)
• 1 Egg (60 g)
• 90 g Minced chicken
• 50 ml Light beer
• 10 g Corn cakes
• 15 g Parmesan
• 4 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Mix the flour and egg to create a smooth dough; wrap and let it rest for 20 minutes.
2. Sauté the chicken mince in a pan with the oil, then pour in the beer and let it evaporate completely over medium heat.
3. Pulse the cooked chicken with crushed corn cakes and half the parmesan to create a thick filling.
4. Roll out the pasta dough very thinly and place small mounds of filling 3cm apart.
5. Cover with another sheet of pasta, press to seal, and cut into squares.
6. Boil the ravioli in salted water for 3-4 minutes.
7. Toss gently with the remaining parmesan and a spoonful of cooking water before serving.

Tips

• Using crushed corn cakes in the filling helps absorb moisture without adding heavy breadcrumbs.
• Make sure the beer is completely reduced to concentrate the flavor and avoid a soggy filling.

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