Homemade Rosemary Chicken Ravioli |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I attended a pasta making class this winter and these were demonstrated. Wowww!! They are a lot of work but they make a ton and can be frozen or will keep in the fridge for up to 5 days. Ingredients:
1 lb ground chicken, cooked (i have used a deli chicken de-boned and run through the processor) |
1 tablespoon chopped fresh rosemary |
1 tablespoon minced fresh garlic |
salt and pepper |
2 eggs (can use egg substitute) |
2 -3 tablespoons water |
1 tablespoon olive oil |
1 cup white flour |
1 -2 cup semolina flour |
Directions:
1. For filling, place all ingredients in a blender or food processor, blending into a paste. Add broth, milk, or cream as needed to moisten.
2. Set aside.
3. Blend the eggs, water, and oil.
4. In a medium bowl place white flour and 1 c semolina.
5. Make a well in the center and pour in egg mixture.
6. Knead about 10 times adding flour and water as needed.
7. It will be a very stiff dough.
8. Wrap in plastic and let rest at least 30 minutes.
9. Divide in fourths.
10. Roll out to setting 5 on pasta maker and form sheets 25 by 5 .
11. You can hand roll the dough to these specifications as well.
12. If you have a ravioli press place dough on top of forms, and place 1 or 2 tsp of filling into each ravioli. With no press put two balls of filling down the dough strip at a time.
13. Brush water on edges and between filling balls.
14. Place A strip of dough on top and seal according to your press.
15. If by hand use a roller or by hand to seal sides and cut into ravioli.
16. Let them dry at least 10 minutes.
17. Cook in boiling water for 10 minutes.
18. Serve w/ alfredo sauce Mamma's Fettuccine Alfredo .
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