Lemony Chicken & Anchovy Ravioli
Yield
6 servingsPrep
30 minCook
25 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 1 | cup |
chicken
minced |
|
| 4 | each |
anchovy fillets
|
*
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 1 | tablespoon |
cream
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | cup |
parsley leaves
chopped |
|
| 3 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 237 | ml |
chicken
minced |
|
| 4 | each |
anchovy fillets
|
*
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 15 | ml |
cream
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 5 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
lemon juice
|
|
| 59 | ml |
parsley leaves
chopped |
|
| 45 | ml |
Parmesan cheese
|
|
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.
