Chicken and Cheese Ravioli
WHAT YOU NEED:
- Freshly made
pasta dough (find instructions for fresh pasta here!)
- Pieces of
leftover cooked chicken, or 2 x chicken breasts, cut into very small cubes
- 1 small onion
- 1 clove minced
- 1/4 cup parmesan cheese
- 400g can
- 1/2 cup water
- 1 small onion,
- 2 garlic
cloves, finely chopped
- 1 sprig thyme
- Pinch of
crushed chilli powder
- Trim milk (to
WHAT TO DO:
1. Prepare your
pasta dough and roll it out to the thickness of a 50c piece.Rest it on some
damp tea towels to stop it from drying out.
2.Combine the chicken pieces, onion, garlic and
parmesan cheese in a bowl.
3.Cut the pasta sheets into lots of 5cm
4.Place a small amount of the chicken and
cheese filling in the middle of a square (don’t go overboard – if you put in
too much you might not be able to close up the parcels, or the filling might
spill out – a teaspoon at the most is a good amount).
5.Brush the pasta around the filling with a
little bit of milk.Then place another
pasta square on top and squash all around the edges with a fork to seal up the
ravioli parcel.Repeat this process
until you’ve used up all the filling.
6.To prepare the pasta sauce, put all of the
pasta sauce ingredients in a pan and stir together.Then simmer the sauce, stirring occasionally,
until it begins to thicken.
7.When your pasta sauce is almost ready, cook
your ravioli in a pot of boiling water (grab an oldie for some help!) until al
dente.This should only take 3 – 4
minutes.Remove the ravioli parcels from
the water with a slotted spoon and transfer into a colander to drain.
8. Serve about half a cup of ravioli per person
topped with pasta sauce.