Jul 14 2026
Restaurants›Don Alfonso 1890 Restaurant Cascais›Ravioli Recipe

Ravioli Recipe

Inspired by Don Alfonso 1890 Restaurant Cascais
Time1h 30m
Serves4

Ravioli caseiros recheados com ragù de frango, molho cacio e pepe e pó de cebola queimada

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Ingredients

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Ravioli Dough

Chicken Ragù Filling

Cacio e Pepe Sauce

Burnt Onion Powder

Method

Ravioli Dough Preparation

  1. 1

    Make the Dough

    In a large bowl, combine 2 cups of all-purpose flour and 0.5 tsp of salt. Create a well in the center and add 2 large eggs and 1 tbsp of olive oil. Mix together until a dough forms.

  2. 2

    Knead the Dough

    Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Chicken Ragù Filling

  1. 3

    Cook the Aromatics

    In a skillet, heat 1 tbsp of olive oil over medium heat. Add 0.5 cup of diced onion and 2 minced garlic cloves. Sauté until the onion is translucent.

  2. 4

    Prepare the Filling

    Add 1 cup of shredded cooked chicken, 1 cup of tomato sauce, 1 tsp of dried oregano, 0.5 tsp of salt, and 0.25 tsp of black pepper to the skillet. Simmer for 10 minutes. Remove from heat and let cool.

Burnt Onion Powder

  1. 5

    Prepare the Onion

    In a skillet, heat 1 tbsp of olive oil over medium-high heat. Add 1 large sliced onion and cook until dark brown and caramelized, about 15 minutes. Remove from heat and let cool.

  2. 6

    Make the Onion Powder

    Once cooled, blend the burnt onion in a spice grinder or blender until it becomes a fine powder.

Cacio e Pepe Sauce

  1. 7

    Prepare the Sauce

    In a mixing bowl, combine 1 cup of grated Pecorino Romano cheese and 1 tsp of freshly cracked black pepper. Gradually add 0.5 cup of reserved pasta cooking water to create a creamy sauce.

Assembling the Ravioli

  1. 8

    Roll Out the Dough

    After resting the dough, roll it out on a floured surface to about 1/16 inch thickness. Cut into 4-inch squares.

  2. 9

    Fill the Ravioli

    Place 1 tsp of chicken ragù filling in the center of each square. Moisten the edges with water and fold over to create a pocket. Seal the edges with a fork.

  3. 10

    Cook the Ravioli

    Boil a large pot of salted water. Add the ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.

  4. 11

    Serve

    Toss the cooked ravioli in the Cacio e Pepe sauce and plate. Sprinkle with burnt onion powder for garnish.

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