Lemony Chicken & Anchovy Ravioli Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Olive oil,
250 gram: Minced chicken,
4: Anchovy fillets, chopped
2 tbsp: Grated fresh Parmesan cheese,
1 tbsp: Cream,
1/4 tsp: Ground nutmeg,
1 tsp: Grated lemon rind,
2 tbsp: Lemon juice,
1/4 cup: Chopped fresh parsley,
1: Quantity plain pasta dough, 2 cups flour, 3 eggs
60 gram: Fresh parmesan cheese, thinly sliced, optional
Creamy Cheese Sauce:,
30 gram: Butter,
2 tbsp: Plain flour,
1 cup: Water,
1 small: Chicken stock cube, crumbled
300 milliliter: Carton cream,
2 tbsp: Grated fresh Parmesan cheese,
Directions:
Heat oil in pan, add chicken, cook, stirring for 2 minutes. Stir in
anchovies, cheese, cream, nutmeg, rind, juice and parsley. Blend or
process mixture until smooth.
Divide pasta dough in half, roll each piece until 2 mm thick. Place
1/4 level Tsp of filling 3 cm apart over 1 sheet of pasta. Lightly
brush remaining pasta sheet with water, place over filling; press
firmly between filling. Cut into square ravioli shapes. Lightly
sprinkle ravioli with a little flour.
Just before serving, add ravioli to large pan of boiling water,
boil,uncovered, for about 5 minutes or until just tender; drain.
Combine ravioli with hot sauce; serve topped with extra cheese.
Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat
until bubbling. Remove from heat, gradually stir in combined water
and stock cube, stir over heat until mixture boils and thickens.
Simmer,uncovered, until reduced by half. Just before serving, stir
in cream and cheese. Serves 4.
Source: Australian Womans Weekly, Pasta Cookbook posted by Linda
Davis
Source from luhu.jp
anchovies, cheese, cream, nutmeg, rind, juice and parsley. Blend or
process mixture until smooth.
Divide pasta dough in half, roll each piece until 2 mm thick. Place
1/4 level Tsp of filling 3 cm apart over 1 sheet of pasta. Lightly
brush remaining pasta sheet with water, place over filling; press
firmly between filling. Cut into square ravioli shapes. Lightly
sprinkle ravioli with a little flour.
Just before serving, add ravioli to large pan of boiling water,
boil,uncovered, for about 5 minutes or until just tender; drain.
Combine ravioli with hot sauce; serve topped with extra cheese.
Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat
until bubbling. Remove from heat, gradually stir in combined water
and stock cube, stir over heat until mixture boils and thickens.
Simmer,uncovered, until reduced by half. Just before serving, stir
in cream and cheese. Serves 4.
Source: Australian Womans Weekly, Pasta Cookbook posted by Linda
Davis
Source from luhu.jp