Lemony Chicken Anchovy Ravioli

Ingredients

2 tsp olive oil 250 g 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 g fresh parmesan cheese, thinly slice, d (optional) 1 creamy cheese sauce: 30 g butter 2 tbsp plain flour 1 cup water 1 small chicken stock cube, crumbled 300 ml carton cream 2 tbsp grated fresh parmesan cheese

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Preparation
 
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 Woman s Weekly, Pasta Cookbook posted by Linda
Davis

 

 
Servings: 4

 

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