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Ravioli with chicken, sun-dried tomato and basil
Ravioli with chicken, sun-dried tomato and basil
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Prep Time:
85 minutes
Cook Time:
10 minutes
Total Time:
95 minutes
Create homemade ravioli with a unique twist.
Ingredients:
  • 490g plain flour or 400g fine Italian 00 flour
  • 4 eggs
  • 300g chicken mince
  • 3 French shallots, finely chopped
  • 250g mascarpone
  • 80g sun-dried tomatoes, finely chopped
  • 40.00 ml fresh basil, chopped
  • 25g (1/3 cup) parmesan
Instructions:
  • Create a flour mound on a clean surface and make a well in the center. Crack eggs into the well and gently whisk with a fork, gradually incorporating the flour.
  • Combine the dough until smooth and elastic by kneading for 5 minutes. Dust the dough with flour, wrap it in plastic wrap, and allow it to rest for 30 minutes.
  • Divide the dough into 4 portions and flatten 1 portion slightly. Dust the dough and pasta machine generously with flour. Roll the dough through the machine on the widest setting.
  • Continue this process an additional 6 times, gently folding the dough into thirds and rotating it 90 degrees until it feels smooth and matches the width of the machine (at least 12cm). Then, cut the dough in half crossways. Feed each half separately through the pasta machine, gradually reducing the machine settings by 1 notch each time, until you reach the second last setting and the pasta is around 1mm thick. Repeat these steps with the remaining 3 portions of dough to create 6 more sheets.
  • In a frying pan over medium heat, warm up 1 tablespoon of olive oil. Sauté 300g of chicken mince and 3 finely chopped French shallots for about 5 minutes or until the chicken is just cooked. Add 250g of mascarpone and stir it in.
  • Take the mixture off the heat. Gently mix in 80g of finely chopped sun-dried tomatoes, 2 tablespoons of chopped fresh basil, and 25g (1/3 cup) of finely grated parmesan. Season to taste. Allow it to cool.
  • Lay a pasta sheet on a floured surface. Spoon generous teaspoons of filling in two rows, spaced 5cm apart, while leaving a 2cm border around the edges.
  • Moisten the edges of the filling with water to ensure a tight seal. Place another pasta sheet on top and press down firmly to seal and eliminate any air bubbles.
  • Cut the filling to create 5cm-square ravioli. Place the ravioli on a tray lined with floured non-stick baking paper. Repeat with the rest of the pasta and filling.
  • Boil half the ravioli in a pot of salted water until al dente, about 3-4 minutes. Transfer to a plate using a slotted spoon. Repeat with the rest of the ravioli.

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