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.
This entry was posted in Chicken, Pasta, Recipes and tagged , , . Bookmark the permalink.

One Response to Ravjoli – Chicken Filling by Patricia Azzopardi

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.

appetizers beef bread cake chicken christmas dessert dip drink Easter event fenek Fish food gbejniet helu Honey Hut lamb Maltese maltese recipes meat pasta pastry pie pies pork pork stew Recipes risotto salad sauce seafood Side dishes soup Stew Stuffat summer Sunday lunch sweets Tomato torta traditional traditional maltese recipes vegetables