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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