Ravjoli – Chicken Filling by Patricia Azzopardi


  • 2 tbsp Butter
  • 1 Stick Celery, chopped
  • 1 Carrot, chopped
  • 1 Small Onion, chopped
  • 225g/8oz Boneless Chicken Breast, cubed
  • 2 tbsp Dry Sherry
  • 1 Egg Yolk
  • Salt and pepper


1. Heat the butter and oil in a medium sized frying pan, add the celery, carrot, and onion and sauté over a medium heat for 3-4 minutes, stirring from time to time.

2. Add the chicken and continue to sauté for a further 3-4 minutes, turning from time to time, until chicken starts to brown.

3. Add the sherry and cook for 1 minute then remove from heat, transfer the mixture to a food processor and pulse to chop finely.

4. Add the egg yolk, salt and pepper and mix well. Allow to cool before using.
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