Homemade Rosemary Chicken Ravioli

For filling, place all ingredients in a blender or food processor, blending into a paste. Add broth, milk, or cream as needed to moisten.

Set aside.

Blend the eggs, water, and oil.

In a medium bowl place white flour and 1 c semolina.

Make a well in the center and pour in egg mixture.

Knead about 10 times adding flour and water as needed.

It will be a very stiff dough.

Wrap in plastic and let rest at least 30 minutes.

Divide in fourths.

Roll out to setting 5 on pasta maker and form sheets 25" by 5".

You can hand roll the dough to these specifications as well.

If you have a ravioli press place dough on top of forms, and place 1 or 2 tsp of filling into each ravioli. With no press put two balls of filling down the dough strip at a time.

Brush water on edges and between filling balls.

Place A strip of dough on top and seal according to your press.

If by hand use a roller or by hand to seal sides and cut into ravioli.

Let them dry at least 10 minutes.

Cook in boiling water for 10 minutes.

Serve w/ alfredo sauce Mamma's Fettuccine Alfredo .