Freshly Made Ravioli With Ricotta And Chicken

INGREDIENTS

INSTRUCTIONS

In a large bowl add the eggs to the flour (100g flour per person, 1
egg per 100g) and a pinch of salt, work the mixture into dough and
then into a ball, leave it in the fridge for 1/2 hour.  In a pan heat
some oil until hot, and then add the two chicken  breasts cook each
side until the chicken is sealed but not cooked,  take off the heat and
put the chicken breasts in a blender.  Also in the blender add two
large tablespoons of finely chopped  vegetables carrots and celery,
pinch of garlic, handful of fresh  basil, squeeze of whole lemon juice,
the Ricotta cheese, handful of  parmesan and pinch of salt and pepper.
Take the pasta out of the fridge and roll it out until it is like a
thin pizza base. Teaspoon the mixture onto the pasta (about 6) and
then with the egg wash (1 egg and some water) and in between each
teaspoon of the mixture spread the egg wash. Fold over the pasta and
then cut out little ravioli squares, pinch round each side, drop the
parcels into boiling salted water and cook for about 5 minutes.  For
The Sauce: In a pan heat some olive oil and add a clove of crushed
garlic, when the garlic is soft add 3/4 pint of drinking tomato  juice,
some more olive oil (about a tablespoon) and a couple of  leaves of
ripped basil.  Add the Ravioli to the sauce, and heat for about 1
minute. Serve with  a sprinkle of parmesan.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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