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CHEESE RAVIOLI with Chicken Mozzarella
#LauriesHomemade
DIRECTIONS 1. Using a food processor add the flour and the eggs and pulse until completely combined, and dough ball starts to form. 2. Kneed in your hand until a smooth ball forms. Wrap in plastic wrap and let rest on the counter for 20-30 min or in the fridge for up to 24 hours. (If you do not have a food processor you are able to do it by hand just takes longer) 3. While the dough rest in a clean food processor add all the cheeses and salt for the filling. Pulse until combined and smooth. (it is okay if the mozzarella is still slightly visible) Place in a container and rest in the fridge while you start the chicken. 4. Add flour to a plastic bag or a large bowl. Add chicken and make sure to completely coat in flour. 5. Once the pasta dough has rested cut into four equal pieces. Working one at a time and leaving the others covered to not dry out, gently flatten into a disk to feed though the pasta roller. Start with the thickest setting send it though two times them do an envelope folding one third over and then the other third making it
firmly press down to seal the pasta and to cut out the shape (if you do not have a ravioli cutter press down
more rectangle. Send it back through the pasta roller twice. Then slowly making it thinner sending it through at least twice every time you change the setting. Make the pasta as thin as you would like.
TOOLS NEEDED
• Food Processor • Pasta Cutter or Rolling Pin • Ravioli Cutter or Fork
firmly with your fingers then cut out using a knife, then use a fork to make sure the edges are sealed). 8. Place the cut ravioli onto a lightly floured baking sheet or tray to set while you make the rest of the raviolis. 9. Once all the raviolis are made set to the side to cook the chicken and bring a large pot of water to a boil. 10. In a large skillet over medium high heat add enough oil to barely cover the bottom and heat. One the oil is hot (it sizzles when you add the chicken) use a fork to remove the chicken from the four and shake off any excess and gently place in the skillet. Make sure the chicken has
6. Lay the pasta on a cutting board or work surface and cut in half the short way. I now use my ravioli cutter as a guide and make marks in the dough as to where to put the filling. Leave one of the pieces of rolled out dough on the cutting board and spoon the filling into little piles mine are approximately 1/2 – 1 teaspoon. Place the second half on top making sure to completely cover the filling. 7. Using your fingers press the dough down around the filling removing any of the air. Take your ravioli cutter and
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