• 70minutes
  • 1878calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb ground chicken , cooked (I have used a deli chicken de-boned and run through the processor)

  2. 1 tablespoon chopped fresh rosemary

  3. 1 tablespoon minced fresh garlic

  4. salt and pepper

  5. 2 eggs (can use egg substitute)

  6. 2 -3 tablespoons water

  7. 1 tablespoon olive oil

  8. 1 cup white flour

  9. 1 -2 cup semolina flour

Instructions Jump to Ingredients ↑

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

  2. Set aside.

  3. Blend the eggs, water, and oil.

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

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

  6. Knead about 10 times adding flour and water as needed.

  7. It will be a very stiff dough.

  8. Wrap in plastic and let rest at least 30 minutes.

  9. Divide in fourths.

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

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

  12. 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.

  13. Brush water on edges and between filling balls.

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

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

  16. Let them dry at least 10 minutes.

  17. Cook in boiling water for 10 minutes.

  18. Serve w/ alfredo sauce Mamma's Fettuccine Alfredo .


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