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I always ask my friends when they travel “What interesting food did you try?”, “What was your favorite dish when you visited other countries or restaurants?” or even “What did you make for dinner?”. When they share their experiences, I get insipred. Our friends Geoff and Elena were traveling to Europe and they said they had gizzard ravioli. They didn’t know the recipe, I didn’t look up for any recipes, but I am very familiar with chicken gizzards and I just got that briliant idea how to make it and I made it. Guys, it was so delicious! O.M.G.! The day I made it we had it as a main dish and the rest I put in a freezer (uncooked). Then I served it as an appetizer on our date night. 1 large ravioli is enough as an apetizer and probably 3 should be served as a main dish.

Gizzard ravioli is a dish that originates from Italy. It is made by filling pasta dough with a mixture of ground gizzard, bread crumbs, Parmesan cheese, and seasonings. The filled dough is then shaped into small or large ravioli and boiled. The dish is traditionally served with a meat or tomato-based sauce, and it is a popular dish in Northern Italy. The history of this dish is not clear, but it is likely that it has been around for centuries, with the use of gizzard as a common ingredient in Italian cuisine. I switched things up and served with browned butter and fried sage sauce. I am not claiming this is an Italian version what I made, it is totaly Sweet Zivile creation and I hope Italians won’t throw tomatoes at me LOL.

Fresh sage and fried sage have distinct taste differences due to the way they are prepared.

Fresh sage is a herb that has a strong, earthy and slightly minty flavor. It is often used in dishes such as stuffings, pasta dishes, and soups. It can also be added to salads and sandwiches for an extra burst of flavor. Fresh sage is typically added to dishes at the end of cooking, so that it retains its flavor and aroma.

Fried sage, on the other hand, is made by quickly cooking fresh sage leaves in hot oil until they are crisp. When fried, sage takes on a nutty, slightly bitter flavor, and the texture becomes crunchy. Fried sage can be used as a garnish for pasta dishes, risottos, or soups, or as a topping for crostini or bruschetta.

In general, fresh sage is more delicate in flavor, and is best used to add a subtle herbal note to dishes. Fried sage, on the other hand, has a more intense flavor and a crispy texture, making it a great garnish or topping for dishes.

Even if you don’t like fresh sage you definetly should try fried one. Fresh sage is like that bad girl and as soon as it hits the fat it’s totaly a different person, she is nice and tasty hahaha.

Gizzard Ravioli

Recipe by Zivile


Prep time


Cooking time




  • For the dough
  • 600 g of 00 flour

  • 6 eggs

  • 2-3 tbsp. of water

  • 3 tbsp Olive oil

  • 1 tsp sea salt

  • For the filling
  • 1 1/2 lbs chicken gizzards

  • 1 tsp fennel seeds, whole

  • 1 tsp garlic powder

  • 2 tbsp flat leaf parsley, chopped

  • 1 tbsp fresh sage, chopped

  • 1 tbsp marjoram

  • 1/2 olnion, finely chopped

  • 2 eggs

  • 1/2 tsp salt

  • 1 cup shredded parmesan

  • Black pepper to taste

  • 1 tbsp Olive oil

  • For the sauce
  • 1 stick or 114 g of unsalted butter

  • 1 cup of heavy cream

  • Salt and pepper to taste

  • Handful of fresh sage

  • 1/2 tsp Mushroom Umami seasoning

Let’s make it

  • Start from the filling so it would have time to cool down. You can make it even day ahead. Cook cleaned gizzards in water with salt for 45 minutes or until it’s fork tender. Cool it down.
  • In a food proccesor add cooked gizzards and pulse until fine bite size pieces (~1/2 cm)
  • Preheat a frying pan, add oil and fry onion until translucent, add fennel seads and fry for a minute or so, until fragrant. Add parsley and remove from the heat and add it to a proccesed gizzard mixture.
  • Add all the spices, eggs, parmesan cheese and mix well.
  • Put flour in a larger food processor with a blade attachment, pulse for a few times, then add eggs, salt, olive oil and procces until crumbs form. Add water 1 tbsp at the time and procces until ball forms.
  • Take the dough out of the food processor on to a lightly floured surface and kneed for 1-2 minutes.
  • Cover in a plastic wrap and leave it for 30 min to rest. Might be made a day in advance and kept in the refrigerator. 
  • Use a rolling pin or pasta maker according to instructions to roll the dough thinly. I used a pasta maker and #2 thickness worked best for me. I didn’t want it to be to thin, because I wanted lots of filling. 
  • Form ravioli.
  • Bring a large pot of water to a boil, add salt and ravioli.
  • After ravioli starts to float, cook for 2-3 minutes on a low heat. 
  • Melt butter, add clean and dry sage leaves, stir well and then leave it alone. Cook not touching until butter gets foamy and as soon as butter foam subsides it’s done! Take out the sage and reserve it for serving. Add cream, umami mushroom seasoning, salt and pepper to taste. Cook for 2-3 minuter or until cream is slightly thickened.
  • Serve topping with fried sage and enjoy!

Recipe Video


  • You can also serve topped with fried proscutto bites, popped wild rice or any other your favorite toppings.

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