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Ravioli with garlic and chili oil

A creative recipe that reinterprets a great classic

by Ada Parisi
5 min read
I ravioli aglio, olio e peperoncino: rivisitazione gourmet di un grande classico italiano

Ravioli with garlic and chili oil. The Pasta with garlic, oil and chilli pepper is a great classic of Italian cuisine that I grew up with and that I adore. 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.

I love the garlic and oil-based dressing so much that I have reinterpreted it several times. Starting with the classics SPAGHETTI WITH GARLIC, OIL AND CHILLI PEPPER (even in VIDEO RECIPE) all the way to psychedelics SPAGHETTI WITH GARLIC, OIL AND BEETROOT (yummy). Fish variant? The SPAGHETTI WITH GARLIC AND OIL AND WALNUTS, LEMON AND BOTTARGA or those GARLIC AND OIL WITH AUBERGINE AND RAW AND COOKED PRAWNS. In short, You can tell I'm a big fan?

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!


I ravioli aglio, olio e peperoncino: rivisitazione gourmet di un grande classico italiano


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )



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

80 millilitres of natural mineral water250 millilitres of 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 of ravioli: the previous evening clean the garlic and cut it into very thin slices, then cut the pepper into thin rounds. Put garlic and chilli in extra virgin olive oil and leave to infuse all night. The next day pour the oil into a tall, narrow saucepan (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 the agar agar in the water and bring the liquid to a boil for 15 seconds, then remove from the heat and add the extra virgin olive oil and a shade of salt. Allow to cool and pour into the glass of the mixer, 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 ravioli dough: put the flour on the work surface, make a large hole in the center and put the whole egg in it, 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 more thinner. With a square pastry rings cut out some squares from sheets, then moisten the edges, brushing them with a little egg white. Put a teaspoon of filling on each rectangle of dough and form the ravioli by joining the Summit top 4 Quad tips, then with two fingers ' pinch ' the 4 diagonals to seal the whole thing.

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.

Boil the ravioli for two minutes in boiling salt water, 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, spray with a drizzle of extra virgin olive oil and garnish with fried garlic and chilli. Sprinkle with parsley powder and serve immediately. Bon appétit!

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Emma 11 May 2018 - 14:51

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

Ada Parisi 11 May 2018 - 15:31

freeze quietly! Good luck with your work!

Emma 9 May 2018 - 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 - 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 - 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 - 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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