chicken raviolis
Source of Recipe
my own creation
Recipe Introduction
instead of beef raviolis why not try these
List of Ingredients
filling
2 chicken breasts cooked
fresh spinach
1/2 cup cheddar cheese
1/4 cup bread crumbs
1/4 cup cilantro
pasta/ 0r 1 pkg premade ravioli dough
2 eggs
3 cups flour
water as needed
Recipe
grind chicken til just course in food processor, add spinach, cheddar, bread crumbs and cilantro til well mixed, refrigerate til ready to use, makes it easier to work with.
pasta
pour flour into mixing bowl and make a well in center, break 2 eggs into the well, blend slowly with fork. combine eggs and flour til well blended, if dough is too wet gradually mix in small amount of flour, if too dry work in more water.
spread a little flour on tabletop etc..kneed firmly til color and texture are consistent, form dough into mound, shape and cover with damp towel, let rest for about 15 mins, this allows ingredients to blend together, cut douch into slices about 1/4 inch thick, always keep dough that you are not working with damp.
roll through pasta machine as directed.
or you can use 1 pkg premade ravioli dough.
cut rolled out dough into rectangles measuring about 5x10 inches,
lay a rectangular sheet of dough on table in front of you place a heaping teaspoon of filling at regular intervals along the length of the sheet, should be able to fit 8 heaping teaspoons along the bottom sheet, lay another sheet of dough atop bottom sheet using the flat of your hand, tighten the dough around each lump of filling, forming squares, with a sharp knife cut along edges of squares to produce ravioli's, seal edges first with your fingertips, then with the tines of a fork, repeat precedure with the rest of the dough sheets.
bring at least 6 quarts of water to a boil. drop ravioli in one by one, when water returns to a boil, cook for 10 mins, resubmerging with a big spoon any ravioli that surface, drain in colander.
I serve mine with tomato sauce. recipe follows
3 cloves garlic finely chopped
3/4 cup olive oil
2 12 oz cans diced tomatoes with juice
8 cups water/ 2 tomato cans
1 teaspoon ground pepper
1/2 teaspoon fresh minced parsley
fresh basil minced
2 tablesspoons sugar
2 teaspoons salt
in a dutch oven or other large pan, heat olive oil to medium, add garlic cook til lightly browned, stir in tomatoes, juice and 2 cans of water, add pepper,parsley, sugar and salt, stir again, let simmer for about 20 - 30 min, add basil serve over ravilois..
by Misty Mosley 2004
|
|
member logon
