Ravioli with garlic and chili oil

The ravioli garlic, Olio e peperoncino: gourmet review of a great Italian classic

Ravioli with garlic and chili oil. The garlic paste and chili oil is a great classic Italian cuisine with which I grew up and that I love. A dish for me extraordinary in its simplicity, true emblem, along with traditional pasta with tomato sauce, the Mediterranean diet. A dish to which long wanted to pay tribute reinterpreting it in a personal way, Creative. But without distorting it, without adding anything that wasn't the classic ingredients ' allowed ': pasta, garlic, oil, Chili, parsley. And the sprinkling of pecorino that smacks of heresy but having plenty of love.

The dressing is, but inside ravioli

Think and rethink, I did spend three years of blogging. And here is my idea: the dough becomes a dumpling, the stuffing is obviously made of garlic, Olio e peperoncino, parsley becomes a powder and cheese fondue. No more and no less. The ravioli and chili garlic oil are eaten in one bite, because cutting oil runs away. In reality it is an emulsion of oil and bound water with agar agar. Closing his eyes just feels what you feel: persistent scents of garlic, the spicy Chili, Virgin olive oil quality. Are good, refined and also simple to prepare: a gourmet choice that will surprise your guests.

If you have questions on how to prepare these ravioli, have a look on my YouTube channel VIDEO TUTORIAL and to my article how to prepare SIX TYPES OF RAVIOLI EASY HOME: also found this type of ravioli. And of course, I suggest you take a look at all my RAVIOLI'S RICETTE to find one that inspires you more. Have a good day!



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  • 150 grams of flour 00
  • 150 grams of durum wheat semolina
  • 1 whole egg
  • 6 egg yolks
  • a pinch of salt
  • 3,5 grams of agar agar
  • natural mineral water 80 milliliters.
  • 250 ml extra virgin olive oil
  • 2 cloves of garlic from Sulmona
  • 1 red pepper
  • Salt, a pinch
  • 100 grams of grated pecorino romano Pdo
  • 80 ml whole milk
  • a bunch of parsley


For the filling: the previous evening to clean the garlic and cut it into very thin slices, then cut the pepper into thin rounds. Put garlic and pepper in the olive oil and leave them to soak all night. The next day, pour the oil into a saucepan, tall and narrow (that's fine for milk) and heat over low heat: When the oil is hot, garlic and chilli will take color becoming crispy. Immediately remove from heat and strain, putting aside the chips of garlic and chilli for garnish.

Dissolve agar agar in the water and bring the liquid to a boil for 15 seconds, Remove from the heat and add the extra virgin olive oil and a shade of salt. Leave to cool and pour into the mixer glass, then whip with electric mixer until an emulsion. Set aside and allow to cool before at room temperature, and then in the refrigerator until the mixture is completely solidified.

For the dough: put the flour on the work surface, make a large hole in the middle and put the whole egg, the egg yolks and salt. Beat the egg yolks with a fork to untie them, then begin to mix the flour and kneading. If the dough is too hard, Add a teaspoon of warm water and start to knead, adding still, always in very small quantities, If necessary. You have to get a smooth dough, smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes (better a few hours) at room temperature. Anti-pasta machine make the dough some sheets, gradually thinner and thinner. With a square pastry cup, make squares from the wallpapers, then moisten the edges by brushing them with a little egg white. Place on each rectangle of dough a teaspoon of stuffing and form the raviolo by joining at the top the 4 tips of the square, then with two fingers ' pinch’ gently the 4 diagonals to seal everything.

For the dust of parsley: remove the parsley stalks, line a baking sheet with parchment paper and arrange over the parsley leaves. Bake in a preheated oven at 100 degrees for 10 minutes or until the leaves do not crumble completely between your fingers. Crumble and sieve to obtain a fine powder.

For the cheese fondue: bring the milk to a boil, turn off the heat and add the grated cheese, stirring until dissolved, then go to chinoise to remove any lumps of cheese.

Cook the ravioli in boiling salted water for 2 minutes, drain and dress with a little extra virgin olive oil.

Composition of the dish: pour a spoonful of cheese fondue in the pot, arrange around the ravioli in a harmonious way, drizzle with a little extra virgin olive oil and garnish with fried garlic and chilli. Sprinkle with parsley powder and serve immediately. Bon appétit!

Ravioli with garlic and chili oil
Ravioli with garlic and chili oil

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Emma 11 May 2018 at 14:51

Done jelly with gelatin and realized arancini they can freeze or alters something? Thank you very much

Ada Parisi 11 May 2018 at 15:31

freeze quietly! Good luck with your work!

Emma 9 May 2018 at 07:32

Thanks try again agar agar where buy? Because I knew that the one I bought is mixed with carob flour and I did not know maybe this is not thickened, however thanks for rispostp

Ada Parisi 9 May 2018 at 11:44

Emma can also use the normal gelatin if you can not find pure agar agar. A 2 gram sheet is more than enough. Pure agar agar find it in health food stores. Let me know, ADA

Emma 12 April 2018 at 08:21

I tried to play the gelatin but have separated the amount of water is the right one? At what temperature should keep the oil? Thanks I await your response

Ada Parisi 12 April 2018 at 08:50

hello Emma, Yes, the quantities are correct. But do not mean that the emulsion has thickened when cold? If they are separated in this way (keep in mind that is not a jelly soda but a kind of cream quite slippery but firm enough to be put on the dough with a spoon) then you can increase the amount of agar agar. So much, agar agar then it melts as soon as it feels the heat of boiling water. Probably the densification also depends on the oil ph. Increases also quietly a couple of grams.


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