3 eggs
2 tablespoons of cold water
1 teaspoon of salt
2 teaspoons of olive oil
3 cups of all-purpose flour
Filling:
3 cups of cooked chicken, mashed
2 cups of fresh ricotta cheese
1/2 cup of grated Parmesan cheese
4 eggs
salt and black pepper to taste
2 tablespoons of chopped fresh parsley
1 nutmeg
3 liters of chicken broth
1/2 cup of grated Parmesan cheese
1 tablespoon of butter or margarine
3 eggs
2 tablespoons of cold water
1 teaspoon of salt
2 teaspoons of olive oil
3 cups of all-purpose flour
Filling:
3 cups of cooked chicken, mashed
2 cups of fresh ricotta cheese
1/2 cup of grated Parmesan cheese
4 eggs
salt and black pepper to taste
2 tablespoons of chopped fresh parsley
1 nutmeg
3 liters of chicken broth
1/2 cup of grated Parmesan cheese
1 tablespoon of butter or margarine
Make the filling first
In a bowl, mix together the chicken, cheeses, eggs, parsley, salt and pepper to taste
If desired, blend in a food processor at low speed
If the filling becomes too dry, add a little water
Roll out the pasta dough on a lightly floured surface to a thickness of about 1/8 inch
Cut into long strips, about 12 inches wide
Place the filling along the center of each strip, leaving a 5 cm border around it
Fold the strip in half lengthwise over the filling, pressing gently to seal
If necessary, moisten the edges with a little water
Fold the strip in half again, this time perpendicular to the first fold, to form a square
Cook the ravioli in boiling chicken broth for 3 times, or until they float to the surface
Drain and serve with melted butter, Parmesan cheese and cream of milk
Place on a serving dish, sprinkle with remaining Parmesan cheese and drizzle with melted butter
To make the pasta dough: Beat the eggs with water, salt and olive oil in a small bowl until well combined
Beat just enough to mix the ingredients without frothing
In a large bowl, combine the flour and egg mixture, kneading until smooth and elastic
Knead for about 10 minutes, until the dough is smooth and pliable
Wrap the dough in plastic wrap or wax paper and let it rest at room temperature for 1 hour
Divide into 8 portions.
