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Freshly Made Ravioli With Ricotta And Chicken

Freshly Made Ravioli With Ricotta And Chicken comes together with Eggs, Flour, Chicken Breasts, Carrots, and Celery. Scale it up or down for the number of people at the table.

Ingredients

• 2
• 200 g
• 2
• 2 tbsp
• 2 tbsp
• Pinch Garlic

Method (preview)

1. 1

   Fresh basil juice of 1 lemon

2. 2

   In a large bowl add the eggs to the flour (100g flour per person, 1 egg per 100g) and a pinch of salt, work the mixture into dough and then into a ball, leave it in the refrigerator for 1/2 hour.

3. 3

   In a pan heat some oil until hot, and then add the two chicken breasts cook each side until the chicken is sealed but not cooked, take off the heat and put the chicken breasts in a blender.

4. 4

   Also in the blender add two large tablespoons of finely chopped vegetables carrots and celery, pinch of garlic, handful of fresh basil, squeeze of whole lemon juice, the Ricotta cheese, handful of Parmesan and pinch of salt and pepper.

5. 5

   Take the pasta out of the refrigerator and roll it out until it is like a thin pizza base.

6. 6

   Teaspoon the mixture onto the pasta (about and then with the egg wash (1 egg and some water) and in between each teaspoon of the mixture spread the egg wash.

7. 7

   Fold over the pasta and then cut out little ravioli squares, pinch round each side, drop the parcels into boiling salted water and cook for about 5 minutes.

8. 8

   For The Sauce: In a pan heat some olive oil and add a clove of crushed garlic, when the garlic is soft add 3/4 pint of drinking tomato juice, some more olive oil (about a tablespoon) and a couple of leaves of ripped basil.

9. 9

   Add the Ravioli to the sauce, and heat for about 1 minute. Serve with a sprinkle of Parmesan.