Try this Freshly Made Ravioli with Ricotta And Chicken recipe, or contribute your own.
Suggest a better descriptionIn 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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Serving Size: 1 Serving (2952g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3066 | ||
Calories from Fat: 905 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100.5g | 134 % | |
Saturated Fat 25.5g | 128 % | |
Monounsaturated Fat 44.4g | ||
Polyunsanturated Fat 15.1g | ||
Cholesterol 3210mg | 988 % | |
Sodium 2102.4mg | 72 % | |
Potassium 5732.9mg | 151 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 12.7g | ||
Protein 500.7g | 715 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3066
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