Bastiolo

• 2.5 tablespoon – olive oil
• 2.5 tablespoon – butter

Heat olive oil and butter in a wide pan over medium-high heat

• 1000 gram – chicken thighs, bone-in, skin-on

Sear chicken thighs until lightly browned on both sides (not fully cooked)

About 3-4 minutes per side

• 470 gram – yellow onions (finely sliced)
• 4 clove – garlic (minced)

Add sliced onions and minced garlic to the pan

Cook onions and garlic until soft and starting to collapse, about 10-15 minutes

• 1.25 teaspoon – ground ginger
• 1.25 teaspoon – turmeric
• 1.25 teaspoon – cinnamon
• 1.25 teaspoon – black pepper
• 1.25 teaspoon – kosher salt
• 1 large pinch – saffron (bloomed in 2.5 tablespoon warm water)

Add all spices and saffron water, stir to toast briefly (30-60 seconds)

• 310 ml – water

Add approximately 310ml water, cover, and simmer gently for 30-40 minutes until chicken is tender

Remove chicken from pan, let cool slightly, then shred finely and chop to small uniform pieces

Critical — pieces must be small and cohesive for filling stability

Continue cooking onions and braising liquid uncovered, reducing until thick, jammy, with almost no free liquid

This creates the concentrated flavor base

• 1.25 tablespoon – butter
• 0.6 cup – parsley (finely chopped)
• 0.6 cup – cilantro (finely chopped)

Return chopped chicken to the pan, add chopped parsley and cilantro, and butter; cook for 2-3 minutes to integrate

Check texture — mixture should be moist but not wet, cohesive enough to mound, with no visible pooling liquid

If too wet, continue reducing; if too dry, add a splash of reserved braising liquid

Reserve 180-220ml of braising liquid for egg custard before storing

Critical — reserve this liquid before refrigerating the filling

Reduce reserved braising liquid to 180-220ml until concentrated and slightly syrupy

• 5 large – eggs

Lightly beat eggs in a bowl (do not fully homogenize)

Slowly temper eggs by whisking in warm braising liquid gradually

• 1.25 tablespoon – butter

Melt butter in a small saucepan over low heat

Return egg mixture to saucepan and cook gently over low heat, stirring constantly, until soft custard curds form and mixture thickens

Do NOT scramble — maintain low temperature

Remove from heat while slightly underdone (carryover will finish setting)

Let cool slightly before using, or refrigerate if preparing ahead

• 395 gram – 00 flour
• 45 gram – almond flour

Combine 00 flour and almond flour in a large bowl, mix thoroughly

• 5 large – eggs
• 1.25 teaspoon – olive oil
• 1 pinch – kosher salt

Create a well in the center, add eggs, olive oil, and salt

Mix to a shaggy dough, then knead for 10-12 minutes until smooth and elastic

Adjust hydration as needed (00 flour only for dusting)

Wrap tightly and rest for at least 60 minutes at room temperature

Roll dough to approximately 0.8-1.0mm thickness

On an Atlas pasta machine, this corresponds roughly to setting 5–6 (stop one setting thicker than typical thin pasta)

Cut into 11-12cm squares

• 125 gram – almond flour

Lightly toast almond flour until fragrant (2-3 minutes, watch closely)

• 2.5 tablespoon – powdered sugar
• 0.6 teaspoon – cinnamon

Mix toasted almond flour with powdered sugar and cinnamon

• 2 drop – orange blossom water

Add a few drops of orange blossom water (optional)

Place 60-75g chicken filling in center of each pasta square and form a shallow well

Add 1 tablespoon egg custard into the well

Add a small layer of almond mixture beneath the custard (not on top)

Brush edges with water, place second square on top

Seal starting from center outward to remove air, then firmly press edges with at least 1.5cm margin

Trim to approximately 9-10cm square

Bring water to a bare simmer (85–90°C), not a rolling boil

Cook ravioli gently for 3-4 minutes until tender

• 2.5 tablespoon – butter

Transfer to sauté pan with melted butter and lightly glaze

Plate one raviolo per serving

• powdered sugar
• cinnamon

Finish with light butter glaze and a very light dusting of powdered sugar and cinnamon