Smoked Chicken Ravioli

Experimenting with Chef DeAnkarra for a fun twist on your classic ravioli!

Ravioli Dough


2 cups plain flour

3 tablespoon Zola Foods Moringa powder

1tsp salt

2 eggs

1 egg yolk

1/4 water


1. Mix the flour, moringa powder and salt in a bowl

2. Create a well and pour in the egg and half the water. Mix with a wooden spoon until rough dough forms.

3. Tip from the bowl onto clean work surface and knead until dough is smooth and elastic

4. Wrap dough in plastic wrap and refrigerate 30mins min.

Smoked chicken stuffing


4 chicken thighs ( skin removed and fried till crisp)

1 onion roughly chopped

1 celery stalk chopped

3 garlic cloves smashed

1 sweet potato cooked and mashed

1 tbsp full cream yoghurt

1 tsp chopped parsley

Tsp olive oil


1. Sweat onion, celery and garlic in oil then add chicken and fry for 3 mins

2. Simmer till chicken is cooked (25mins)

3. Remove the chicken and reserve stock

4. Debone chicken and chop up the flesh roughly

5. add the sweet potato ,yoghurt and parsley


1. Remove dough from fridge and knead till soft

2. Smoke the filling using hickory in a smoke gun

3. Roll out using pasta machine to second highest setting

4. Use medium round cutter form ravioli and fill with stuffing

Tomato basil sauce


- 1 Cup Reserved stock

- 1 Cup cherry tomato

- Stalk celery

- Small onion chopped

- Bunch Zola Foods basil

- 3 cloves garlic crushed

- 1 tbsp Olive oil


1. Saute onion, garlic and onion in olive oil

2. And tomato and cook, until tomatoes soften

3. Add cup reserved stock and half the basil And simmer for 10 mins

4. Get of the heat and blend once cool

Moringa salt


- Zest half a lemon.

- Zest half a orange

- Half a cup sea salt

- Crushed black pepper to taste

- Half a cup moringa

- Half a tsp chilli

- Tbp dried mixed herb


Crush fried chicken skin and add tsp moringa salt

Cook ravioli ( 3-5 mins)

Top with sauce and garnish with chicken skin and moringa salt

Smoked Chicken Ravioli

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