Stuffing
3 cups cooked and shredded chicken breast
2 cups fresh ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped scallions
4 eggs
1 pinch of nutmeg
Salt and black pepper to taste
Dough
3 cups all-purpose flour
2 tablespoons cold water
2 tablespoons olive oil
1 tablespoon salt
3 eggs
3 liters chicken broth (optional, use two tablets)
Sauce
2 cups heavy cream
1/3 cup grated Parmesan cheese
1 tablespoon butter
To dust
Grated Parmesan cheese to taste
Stuffing
3 cups cooked and shredded chicken breast
2 cups fresh ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped scallions
4 eggs
1 pinch of nutmeg
Salt and black pepper to taste
Dough
3 cups all-purpose flour
2 tablespoons cold water
2 tablespoons olive oil
1 tablespoon salt
3 eggs
3 liters chicken broth (optional, use two tablets)
Sauce
2 cups heavy cream
1/3 cup grated Parmesan cheese
1 tablespoon butter
To dust
Grated Parmesan cheese to taste
Stuffing
Combine all ingredients and mix well
Dough
In a bowl, beat all the ingredients except flour until just combined, without overmixing
Add flour
Form into a ball, place on a floured surface and knead well
Cover with a damp cloth and let rest for 1 hour
Roll out dough very thinly and cut into strips 12 centimeters wide
Distribute the filling between the strips leaving 5 centimeters between each mound
Dough over the filling, press edges to seal and cut ravioli
Cook in boiling chicken broth until al dente
Drain
Sauce
In a pan, combine all ingredients and simmer until warm
Spread over ravioli, dust with Parmesan cheese, and serve.
