| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Australian |
Pasta, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
t |
Olive oil |
| 250 |
g |
Minced chicken |
| 4 |
|
Anchovy fillets, chopped |
| 2 |
T |
Grated fresh Parmesan cheese |
| 1 |
T |
Cream |
| 1/4 |
t |
Ground nutmeg |
| 1 |
t |
Grated lemon rind |
| 2 |
T |
Lemon juice |
| 1/4 |
c |
Chopped fresh parsley |
| 1 |
|
Quantity plain pasta dough |
|
|
2 cups flour 3 eggs |
| 60 |
g |
Fresh parmesan cheese |
|
|
thinly sliced optional |
|
|
Creamy Cheese Sauce: |
| 30 |
g |
Butter |
| 2 |
T |
Plain flour |
| 1 |
c |
Water |
| 1 |
|
Chicken stock cube, crumbled |
| 300 |
|
Carton cream |
| 2 |
T |
Grated fresh Parmesan cheese |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #315
Date: Sat, 16 Nov 1996 19:01:48 -0500 From: BobbieB1@aol.com
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