Top Shows

Good Morning

Weekdays at 9am | TV ONE

Mezzelune al pollo / Chicken Ravioli


With Tito from Pane & Vino

Pasta

Ingredients:

4 x Eggs

400g “00” Flour

Method:

Mix eggs and flour together.

Make the dough very tin with roller pan or handle pasta maker.

 

RAVIOLI FILLING

Ingredients:

200g Roasted Deboned Chicken Thigh

200g Basil Pesto

200g Ricotta Cheese

100g Parmesan

Salt

Pepper

 

Method:

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.

 

Buon appetite!!


Advertisement

Advertisement