Homemade Ravioli with Meat Filling
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g flour
- 4 egg (s)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 400 g chicken breasts
- 50 g bacon
- 1 carrot (s)
- 1 onion (s)
- 2 tablespoons oil
- 2 tablespoon heavy cream
- 3 tablespoon parmesan, grated
Print Recipe
Pin Recipe Instructions
- First the filling:
- Chop the chicken into small cubes, fry with the bacon, 1 carrot and the onion - all of which are diced, of course - in just under 2 tablespoons of oil for about 5 minutes. Puree, mix with 2 tablespoons of cream, 2 eggs and 3 tablespoons of grated Parmesan, salt and pepper.
- Now the dough:
- Mix the flour, remaining eggs, oil and salt in a bowl so that the individual components slowly become one. Then pour everything on the work surface and continue kneading. The dough must be kneaded until it becomes smooth and a little shiny. Even so, it has to be firm and nothing should stick to your fingers.
- Now wrap the dough in a kitchen towel and let it rest for 30 minutes at room temperature.
- When the dough has rested, roll it out of the cloth and knead again. Quarters.
- Only a quarter remains in the air, the rest is wrapped in the cloth.
- Sprinkle flour on the work surface and roll out the piece of dough as thinly as possible. (Of course, this will be easier with a pasta machine)
- Now cut the thin dough into squares or rectangles. I prefer squares á 6 cm.
- Pile a teaspoon of the filling on one half of the square. Fold over another square and press the edges of the dumplings together with the forks.
- Do the same with all other ravioli.
- The best thing to do is to spread them out side by side on a kitchen towel, so that they can also be nicely prepared if the guests only come in the evening.
- Bring water and salt to a boil in a large saucepan. Carefully put the ravioli in.
- Cook for 3-4 minutes. Then you`re done.
- Best served with sage butter and freshly grated Parmesan!
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