Wednesday, March 27, 2013

Successful Attempt at Homemade Chicken Ravioli!

Ravioli is so yummy! Because of the strong Italian influence in Argentina, I grew up eating it quite a bit.  But this man is the one who inspired me to try my hand at making it myself:

Chef Gordon Ramsay!!

Devin and I have been watching through all the seasons of Hell's Kitchen on Hulu.  A couple of days ago, we watched an episode where the chefs were challenged to create unique ravioli.  They seriously looked so good that I decided to try making some with whatever I had on hand--chicken of course :).

Here is my version of Homemade Chicken Ravioli...


2 chicken breasts
2 garlic cloves, minced
1 tsp basil
1 tsp parsley
salt & pepper to taste
2 Tbsp bread crumbs
2 Tbsp parmesan
1 Tbsp olive oil
1/4 c cream or milk

Dice the chicken and saute over medium heat in some olive or vegetable oil with the garlic.Once the chicken is cooked, season with basil, parsley, salt, & pepper.  Remove from heat and add bread crumbs, parmesan, olive oil, and cream.  Place chicken mixture in a food processor and grind it all up.  Chill filling in the refrigerator until ready to use.

Pasta Dough

2 c flour
1 egg
1/2 c milk
1 tsp salt

Mix together ingredients until combined.  You may need to add a couple additional drops of milk if it is too dry.  However, the dough shouldn't be sticky at all.  Turn onto floured surface and knead a few times until dough is smooth.  Divide dough in half.  Wrap one half in plastic wrap to keep it from drying out.  Roll out the other half as thin as you can (about 1/8 inch).  Using a cup or some other round object, cut dough into disks.  Repeat with other half of dough.  Collect dough scraps and continue to roll out and cut until you have used it all.


Place a spoonful of filling in the middle of one of the dough circles.  Top with another dough circle and pinch edges shut.  Moisten the edges with a little water if they aren't sticking.  Place finished ravioli on generously floured tray.  Cover and refrigerate until ready to cook.


Boil a large pot of water.  Just before putting ravioli in, drizzle some olive oil in the water.  Drop ravioli into water and gently move pot back and forth a couple of times so that they don't stick together.  I only cooked 6 or 7 at a time.  Boil for 2-3 minutes then remove with a slotted spoon into a gently oiled dish.  Serve with your favorite tomato pasta sauce or creamy white sauce.

There are several steps involved in making these...but trust me, they are so worth it!!


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