Freshly Made Ravioli with Ricotta And Chicken

INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE
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.
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