Chicken Ravioli
Ingredients:
Pasta
2 cups flour
3 eggs
1 tsp salt
1 Tbsp olive oil
2 Tbsp warm water.
Directions:
Mix together eggs, olive oil and water. Set aside.
Combine flour and salt on clean counter. Make a well in the centre and add half of the liquid ingredients. Using a fork. Gently mix the wet ingredients, slowly incorporating small amounts of the flour well.Once a sticky paste has been formed, add the remaining liquid to the well. Continue mixing the flour and wet ingredients together until a dough is formed.
Begin kneading the dough into a smooth ball. If dough is too sticky, incorporate a small amount of flour until a smooth, non sticky dough is achieved. Place dough in a plastic bag. Label and refrigerate.
Filling:
2 Tbsp Butter
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
2 chicken breasts- cubed
1 egg yolk
1/4 cup grated parmesan cheese
salt and pepper
Saute celery carrot and onion in butter for about 2-4 minutes or until onions are opaque.
Add chicken and sauté until chicken is cooked through and begins to brown (for about 3-5 minutes).
Remove from heat and place on cutting board. Chop mixture finely and place in a litre container. Add egg yolk, cheese, salt and pepper. Mix thoroughly. Label and store.
Pasta
2 cups flour
3 eggs
1 tsp salt
1 Tbsp olive oil
2 Tbsp warm water.
Directions:
Mix together eggs, olive oil and water. Set aside.
Combine flour and salt on clean counter. Make a well in the centre and add half of the liquid ingredients. Using a fork. Gently mix the wet ingredients, slowly incorporating small amounts of the flour well.Once a sticky paste has been formed, add the remaining liquid to the well. Continue mixing the flour and wet ingredients together until a dough is formed.
Begin kneading the dough into a smooth ball. If dough is too sticky, incorporate a small amount of flour until a smooth, non sticky dough is achieved. Place dough in a plastic bag. Label and refrigerate.
Filling:
2 Tbsp Butter
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
2 chicken breasts- cubed
1 egg yolk
1/4 cup grated parmesan cheese
salt and pepper
Saute celery carrot and onion in butter for about 2-4 minutes or until onions are opaque.
Add chicken and sauté until chicken is cooked through and begins to brown (for about 3-5 minutes).
Remove from heat and place on cutting board. Chop mixture finely and place in a litre container. Add egg yolk, cheese, salt and pepper. Mix thoroughly. Label and store.