One chef, one recipe: Chef Daniele Macioce makes Ravioli stuffed with Parmesan Mousse, Walnut Cream and Rucola

Ravioli needs no introduction — This Italian stuffed pasta dish is popular across the world. Here Chef Daniele Macioce shares an authentic recipe that counts among the dishes Italians feast on at celebration time. 

Ravioli is made by placing a filling on a pasta sheet, covering it with another sheet, and then cutting it. While the shapes and fillings vary regionally, salmon, lobster, sea bass, and pork are common meat stuffings, while pumpkin and spinach are popular vegetarian ones. This is then boiled and dipped in the sauce in which it is served, which can be a rich creamy one or tomato based, which is lighter. It is usually accompanied with cheese such as Parmesan or Ricotta.

Chef Daniele Macioce, Italian Chef de Cuisine, La Piazza, Hyatt Regency Delhi shows us how to make an authentic ravioli with a stuffing of parmesan mousse, walnut cream, and rucola leaves. In Italian this is called ‘Ravioli Con Ripieno Di Parmigiano’.

Suggested read: Best Italian restaurants in India

Ravioli stuffed with Parmesan Mousse, Walnut Cream and Rucola 

This recipe has three elements that need to be ready in advance to make the dish — the pasta dough, walnut cream, and the parmesan mousse. 

Serves 6

Chef daniele's authentic italian ravioli
Chef daniele’s authentic italian ravioli

Pasta dough Recipe


  • 500 grams white flour
  • 17 egg yolks
  • 10 grams salt 


  • In a large bowl mix the flour and salt.
  • Add the yolk and start to mix it with the flour.
  •  Once it is well mixed, pour the dough on a table and start kneading it till it becomes fine and smooth.
  • Rest the dough for at least an hour before using.

Parmesan mousse Recipe


  • 200 grams grated Parmesan cheese
  • 400 grams cooking cream 
  • 50 grams butter
  • 60 grams Mascarpone cheese 
  • A pinch of black pepper


  • Use a double boiler to melt Parmesan along with the butter and cream.
  •  Once the Parmesan has melted, remove from heat and blend till the mixture becomes smooth and creamy.
  •  Once it is cold, incorporate the Mascarpone and black pepper 
  • Rest in the chiller for 2-3 hours before use.

Walnut Cream Recipe


  • 150 grams roasted walnut
  • 150 grams olive oil
  • 50 grams grated Parmesan cheese 
  • 5 grams salt 
  • A pinch of black pepper 


  • Add all the ingredients in a food processor and blend till the mixture is creamy and smooth.

Ravioli Recipe


  • 1 kg pasta dough 
  • 700 grams Parmesan mousse 
  • 300 grams walnut cream 
  • 50 grams butter
  • 150 grams cream
  • 50 grams grated Parmesan cheese 
  • 20 grams olive oil
  • 30 grams salt 
  • A pinch of black pepper 
  • 50 grams crushed walnuts
  • 50 grams Parmesan shavings 
  • 50 grams rucola
  • 2 eggs for the egg wash
Chef daniele macioce of hyatt regency new delhi
Chef daniele macioce of hyatt regency new delhi


  • Roll the pasta dough in a dough sheeter (thickness around 1 mm). 
  • Pipe the ravioli stuffing (around 20 grams for each ravioli) and keep around 4 cm space on each corner.
  • Brush egg wash.
  • Add one more sheet of pasta on it and press the dough all around the stuffing (make sure you don’t have air on the ravioli).
  • Once it is nicely pressed, cut the ravioli with a round cutter.
  • Reheat the walnut cream with butter, cream and some water.
  • Once it is creamy and smooth remove it from the fire.
  • Cook the ravioli in salted boiling water (cook it for about 2 minutes).
  • Strain the ravioli and toss it in the walnut cream.
  • Add some more water, add grated Parmesan, and season with salt and pepper.
  • Arrange the ravioli in a plate and garnish with shaved Parmesan, crushed walnut, rucola and olive oil.

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