Ravioli al Pollo
Ravioli pasta is another italian dish that I like to prepare for dinner on a Sunday. Homemade ravioli are easy to prepare and are composed of two layers of pasta with a variety of choices for filling. For these ravioli I used chicken.
Ingredients:
Dough:
4 cups flour
5 eggs
1/2 tsp salt
1-2 tbsp olive oil
Sauce:
796 ml can crushed tomatoes
1/2 can water
2 tbsp olive oil
4-5 garlic cloves minced
3-4 basil leaves
3/4 tbsp salt
3/4 tbsp sugar
Filling:
1.4 kg ground chicken
1/4 cup wine of your choice
2 tbsp mined parsley
1/4 cup romano cheese
1 egg
2 tbsp fine bread crumbs
salt and pepper to taste
Method:
In an upright mixer, mix together flour, eggs salt and oil until a ball is formed. Place on a flat surface and kneed until smooth. Wrap dough in plastic wrap and let stand for about an hour.
For the sauce, cook garlic in olive oil for a few minutes, crushed tomatoes, water, basil, salt and sugar. Bring to a boil and let cook for 1-2 hours on minimum heat.
In the meantime, cook ground chicken until no longer pink. Add wine and let cook until the wine has fully evaporated. Remove from heat and add parsley, cheese, egg, bread crumbs and the salt and pepper. Mix together and set aside.
Roll dough into long strips until almost paper thin. With a tsp, add filling in mounds for each of the ravioli forming two rows. Cover with another long strip of dough pressing in between where filling has been placed. Cut squares with ravioli cutter or knife ensuring that each of the ravioli is well sealed. Place the ravioli on a tea towel and let dry for at least an hour.
Bring salted water to boil and cook ravioli until al dente. Drain and add a bit of the sauce, mixing carefully so that you don't break the ravioli. Plate with extra sauce and grated romano cheese.
Serves 5-6
Buon Appetito!
1/4 cup wine of your choice
2 tbsp mined parsley
1/4 cup romano cheese
1 egg
2 tbsp fine bread crumbs
salt and pepper to taste
Method:
In an upright mixer, mix together flour, eggs salt and oil until a ball is formed. Place on a flat surface and kneed until smooth. Wrap dough in plastic wrap and let stand for about an hour.
For the sauce, cook garlic in olive oil for a few minutes, crushed tomatoes, water, basil, salt and sugar. Bring to a boil and let cook for 1-2 hours on minimum heat.
In the meantime, cook ground chicken until no longer pink. Add wine and let cook until the wine has fully evaporated. Remove from heat and add parsley, cheese, egg, bread crumbs and the salt and pepper. Mix together and set aside.
Roll dough into long strips until almost paper thin. With a tsp, add filling in mounds for each of the ravioli forming two rows. Cover with another long strip of dough pressing in between where filling has been placed. Cut squares with ravioli cutter or knife ensuring that each of the ravioli is well sealed. Place the ravioli on a tea towel and let dry for at least an hour.
Bring salted water to boil and cook ravioli until al dente. Drain and add a bit of the sauce, mixing carefully so that you don't break the ravioli. Plate with extra sauce and grated romano cheese.
Serves 5-6
Buon Appetito!
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