unleavened: a recipelog

chicken & semi-dried tomato raviolisee more: pasta · poultry

These were the first thing I made when I got my pasta machine and I kind of made them up as I went along. I knew I wanted to try making ravioli, but I didn't want a meaty filling or a vegetarian filling, so I used chicken and semi-dried tomatoes which we often have with pasta in different ways. The first time I made it I didn't have the ravioli attachment yet, and I cut them by hand. They were a lot larger and so had more filling in them. The ones that you make with the ravioli attachment on the pasta machine use a lot less filling. If you have extra, keep it for tomorrow and make more pasta so you can have them again tomorrow. They're yummy enough :)

chicken & semi-dried tomato ravioli
    instructions
  1. Cut the chicken into small pieces and lightly fry with the garlic in the olive oil. (You do not have to cut the chicken, really, but it cooks better if you do.)
  2. Mince up the fried chicken, semi-dried tomatoes and tomato paste in a food processor. Set the mixture aside for now.
  3. Beat the eggs together and then mix a little at a time into the flour to make the pasta dough. If it is too thick, you can add a small amount of water. The dough will be harder and tougher to knead than a bread dough, but this is normal.
    • if you have a pasta machine: Roll out sheets of pasta until they're fairly thin but not breakingly delicate. I have an Atlas Marcato machine and use setting 7. If you have a ravioli attachment for your machine, you can then use these sheets and the chicken and tomato mix to make your ravioli.
    • if you don't have a pasta machine: Roll out thin sheets of pasta on a floured surface. You want the rolled pasta to be fairly thin but not so thin that it breaks when you handle it. If you have a large round cookie cutter, you can use this to cut out circles of pasta, or you can just as easily cut out circles or squares using a knife. Cut them as large or small as you want your ravioli to be. Spoon some of the chicken and tomato mix into the middle of each piece and then fold it in half, over on it self and press the sides together. If you have a pastry wheel, run it along the joined edge as it gives a nice crinked effect and helps the two sides to stick better.
  5. Cook the ravioli in lightly salted boiling water for 5 to 10 minutes, however long it takes until they are cooked through.
  6. We serve them with a stir-through sauce; use a simple tomato based stir-through, or a tomato pesto. You might also want to sprinkle grated cheese on top. It's very good with fresh baked bread still warm from the oven.

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