Mezzelune al pollo / Chicken Ravioli
With Tito from Pane & Vino
4 x Eggs
400g “00” Flour
Mix eggs and flour together.
Make the dough very tin with roller pan or handle pasta maker.
200g Roasted Deboned Chicken Thigh
200g Basil Pesto
200g Ricotta Cheese
Blend chicken, pesto, ricotta cheese, parmesan cheese, salt and pepper
Place dough on table and make into a long rectangular shape.
Scoop filling onto one half of the pasta leaving 3 cm gaps.
Fold the dough and with tumbler glass or similar cut circular shapes that can then be folded to make half-moon shapes.
Cook the ravioli in boiling salt water for 2 minutes.
Place the ravioli in a serving dish and topped with reduced cream and garlic sauce.
Top with parmesan cheese.