INGREDIENTS
PASTA • 2 Cups All Purpose Flour • 3 Whole Eggs • 1 Egg Yolk FILLING • 8oz. Ricotta Cheese • 3oz. Mozzarella Shredded • 1/4 Cup Parmesan • 1/4 Tsp. Salt CHICKEN • 4 Chicken Breast • 1 Cup All Purpose Flour • Oil for Frying • Salt + Pepper To Tast • 2 Cup Mozzarella Shredded or 4-8 Slices Mozzarella • 1 Jar Pasta Sauce Of Your Choice
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space and doesn’t touch each other. Salt and Pepper to your liking. 11. Fry on first side till a dark golden brown before your turnover to cook the other side, then cook the second side to a dark golden brown as well. Reduce the heat to low or medium low and cover with a lid or aluminum foil and continue to cook till the pasta cooks. Once complexly cooked though add Cheese to the top and cover again to allow the cheese to melt. 12. Heat pasta sauce in a small saucepan. 13. Once the water is boiling add a tbs of salt. Gently add the ravioli to the boiling water. Cook for 5-7 Min depending on how thin you made the dough. Once cooked stain the water and serve with the pasta sauce and chicken and enjoy!
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