Double Delight: Chicken Parm Doppio Ravioli

TheVineKat311
5 days ago
6 min read

This recipe was inspired by my son James.

One day he said he wanted to make a chicken parmesan ravioli. Not chicken parm on the side. Not chopped up and tossed. He wanted it inside the pasta. From there it turned into doppio, which means double in Italian. Chicken on one side and cheese on the other. That idea stayed with me and set off a long process of testing, adjusting, and refining.

There were versions that were too complicated to make, versions that missed the mark on flavor, and versions that tasted good but did not quite work. This one finally came together. The filling is split into two distinct sides. One savory and seasoned with chicken, breadcrumbs, and herbs. The other rich, creamy, and unapologetically cheesy. When sealed together in pasta, they eat as one bite of chicken parm, only better.

This is the final version, the one we could not stop eating!

Jump to Recipe. Jump to Wine Pairing

The real challenge was capturing that fried breadcrumb flavor without ending up with a dry filling on the chicken side. It took a few rounds to realize the breadcrumbs needed to be treated like an ingredient, not just a binder. Frying them gently in butter until lightly toasted solved it. They carried the flavor and richness of chicken parmesan while keeping the filling tender.

On the cheese side, restraint mattered just as much. Too much ricotta dulled the mozzarella and softened the whole idea. Pulling it back allowed the fresh mozzarella to stay front and center, creamy and elastic, supported rather than overwhelmed.

Doppio Chicken Parm Ravioli

The Pasta:

6 large eggs, room temperature
540 g Italian "00" flour
Rimacinata semolina, for dusting

Chicken Filling - Side 1:

450 g ground chicken (1 lb)
60 g Parmigiano Reggiano, finely grated (2 oz.)
125 g whole milk ricotta (4.5 oz.)
2 Tbs. unsalted butter
1/3 cup seasoned breadcrumbs
1/2 tsp. basil
1/2 tsp. oregano
salt & pepper q.b.
2 large eggs

Cheese Filling - Side 2:

450 g fresh mozzarella (1 lb.)
70 g Parmigiano Reggiano, finely grated (2.5 oz.)
125 g whole milk ricotta (4.5 oz.)
salt & pepper q.b.
2 large eggs

The Sauce

2 qts. marinara sauce

Method:

Make the Dough:
- Mound the flour on a clean work surface and form a well in the center.
- Crack the eggs into the well. Using a fork, gently whisk the eggs, gradually pulling flour in from the sides until a shaggy dough forms. Switch to your hands and knead until smooth and elastic, about 8 to 10 minutes.
- Wrap tightly and let rest at room temperature for at least 30 minutes before rolling.
Make the Chicken Filling (side 1):
- Melt the butter in a saucepan over medium heat. Add the breadcrumbs and toast, stirring frequently, until lightly golden and fragrant. Remove from the pan and set aside.
- In the same saucepan, add the ground chicken. Cook over medium heat, breaking it up with a spoon, until fully cooked through. Remove from heat and allow to cool slightly.
- Transfer the cooked chicken to a food processor and pulse until finely minced. Add the toasted breadcrumbs, Parmigiano Reggiano, ricotta, basil, oregano, salt, and pepper. Pulse until well combined. Taste and adjust seasoning.
- Add the eggs and pulse just until incorporated. Transfer the mixture to a bowl and set aside.
Make the Cheese Filling (side 2):
- Add the mozzarella, Parmigiano Reggiano, ricotta, salt, and pepper to a food processor. Pulse until finely minced and well combined. Taste and adjust seasoning.
- Add the eggs and pulse just until incorporated. The filling should be creamy, cohesive, and pipeable, not loose.
- Transfer to a bowl and set aside.
Form the Ravioli:
- Divide the rested pasta dough into six equal portions. Work with one piece at a time and keep the remaining dough covered so it does not dry out.
- Roll the dough through your pasta machine to the third smallest setting. For this ravioli, the dough should be slightly thicker than usual. Run the dough through this setting twice to ensure even thickness across all sheets. Dust lightly with rimacinata semolina as needed to prevent sticking.
- Cut the pasta sheets into strips approximately 5½ to 6 inches wide.
- Fit two piping bags, one for each filling, with 3⁄8 inch round tips. Pipe a continuous line of chicken filling along one long edge of the pasta strip and a continuous line of cheese filling along the opposite long edge, running nearly the full length of the strip.
- Starting from each long edge, roll the pasta inward toward the center so the dough wraps directly over the fillings and meets in the middle. The two sides should touch or slightly overlap. There is no open space left between the fillings.
- Using a small wooden dowel (the kind that comes with a gnocchi board), press firmly between the two fillings, rolling and pressing along the strip. This step seals the pasta and creates the individual ravioli at the same time. Aim for sections about 1¼ inches wide.
- Cut between each section using a pastry wheel or ravioli cutter.
- Transfer the finished ravioli to a baking sheet dusted with rimacinata semolina.
- Continue with remaining dough and filling, dusting lightly with semolina as needed to prevent sticking.

Cooking & Serving:
- Bring a large pot of well salted water to a rolling boil. Set a large sauté pan over medium heat. A wide pan or a wok works especially well here.
- Warm the marinara sauce gently on the stove.
- When the water is boiling, add the ravioli and cook for 4 to 5 minutes, until tender and fully cooked through.
- While the ravioli cook, add a few scoops of pasta water and about 1 quart of marinara sauce to the sauté pan and let it simmer gently over medium low heat.
- Using a spider or slotted spoon, transfer the ravioli directly from the pot to the sauce. Toss gently and continue
  cooking for about 1 minute, allowing the sauce to loosen and coat the pasta evenly.
- Transfer to a serving dish and finish with a generous amount of freshly grated Parmigiano Reggiano.

Wine Pairing

For this ravioli, we opened G.B. Burlotto Barolo Monvigliero 2021. Not because it was planned, but because sometimes you are lucky enough to have the right bottle simply waiting for the right moment. And if you are fortunate enough to acquire a bottle of Monvigliero, you enjoy it whenever you can.

This wine has the structure to stand up to the richness of the fillings, the acidity to cut through the cheese, and the aromatic lift to keep the dish from ever feeling heavy. It does not overpower the ravioli. It elevates it.

About the Wine and the Winery

G.B. Burlotto is one of the historic names of Barolo, founded in the mid nineteenth century in the village of Verduno. Long before Verduno was fashionable, Burlotto was already bottling single vineyard Barolo and exporting it internationally. For much of the twentieth century, the estate flew under the radar, quietly traditional and deeply tied to place.

That changed when Fabio Alessandria took over the family winery in the early 2000s. Without abandoning tradition, he refined it. Fermentations remain classic, aging takes place in large neutral oak, and the wines are built on transparency rather than power. Burlotto’s wines are now some of the most sought after in Piedmont, prized for their balance, energy, and unmistakable sense of origin.

Monvigliero is Verduno’s most celebrated cru. It is known for producing Barolo that is aromatic, floral, and remarkably elegant, often showing notes of rose petal, red cherry, spice, and earth. Compared to the darker, more muscular expressions from other parts of Barolo, Monvigliero leans into finesse. That elegance is exactly why it works here. It complements the doppio fillings instead of competing with them.

If You Cannot Find This Bottle

Monvigliero is rare and increasingly hard to come by. If you can not find a bottle, and I would not be surprised if you can not, look for wines with freshness, restraint, and savory lift.

Good alternatives include: