Lemony Chicken & Anchovy Ravioli

Directions

Heat oil in pan, add chicken, cook, stirring for 2 minutes.

Stir in anchovies, cheese, cream, nutmeg, rind, juice and parsley.

Blend or process mixture until smooth.

Divide pasta dough in half, roll each piece until 2 mm thick.

Place ¼ level Tsp of filling 3 cm apart over 1 sheet of pasta.

Lightly brush remaining pasta sheet with water, place over filling; press firmly between filling.

Cut into square ravioli shapes. Lightly sprinkle ravioli with a little flour.

Just before serving, add ravioli to large pan of boiling water, boil, uncovered, for about 5 minutes or until just tender; drain.

Combine ravioli with hot sauce; serve topped with extra cheese.