Homemade Ravioli Stuffed with Chicken

O Meu Tempero
Reviews(1)
Homemade Ravioli Stuffed with Chicken
43
18
610
90

Description

Ravioli are decadent noodles packed with delicious ingredients. This recipe for Homemade Ravioli Stuffed with Chicken is the perfect Sunday dinner option for family and friends. It takes 90 minutes to make these delightful pockets of goodness. You no longer need to go to an expensive Italian restaurant to have the rich flavors from the boot-shaped country overseas. This recipe is not for the faint of heart, however. There are lots of ingredients and it takes time to make.

Ingredients

1/2 chicken (small, only the breast is needed, the rest is to flavor the broth)
1 carrots (peeled)
1 onions (peeled)
2 garlic cloves (peeled)
6 juniper berries (lightly crushed)
1 bay leaf
salt (to taste)
2 tablespoons cheese (grated island)
200 milliliters chicken broth
300 grams plain flour (yeast free)
3 medium eggs
4 tomatoes (medium-sized)
4 tablespoons tomatoes (pulp)
150 milliliters chicken (cooking broth)
1 teaspoon sugar
salt (to taste)
olive oil (to taste)
dried parsley (for garnish)

Directions

1In a large pot, add 2 liters of water, chicken, carrot, onion, garlic cloves, juniper berries, and bay leaf. Add salt to taste, and cook.
2Remove only the chicken breast and carrot. Grind in the blender with grated cheese, and about 200 milliliters of the cooking broth.
3The remaining chicken and broth may be used for another recipe.
4Set aside.
5Place the flour on a working surface, and make a hole in the middle.
6Put the eggs in the hole, and mix from the inside out, until they are well blended with the flour.
7Knead until you get a homogeneous mixture, and smooth dough.
8Keep sprinkling with flour the working surface whenever necessary, but not too much, so as not to dry out the dough.
9Divide the dough in 3 or 4 portions.
10Roll out each portion of dough in long rectangles, as thin as possible.
11Place about 1 tablespoon of filling (be generous, because the pasta expands when cooked, and the filling almost disappears) in the center of the dough, at 2 centimeter intervals, depending on the desired size of the ravioli.
12Brush with water the ends of the dough with filling, and cover with another piece of dough.
13Press with fingers between the filling, and the edges with a knife
14Cut into squares, or use a template.
15Repeat procedure until all the dough has been used.
16Cook the ravioli "al dente" in salted boiling water.
17Put the peeled and chopped tomatoes in a saucepan with a bit of olive oil. and the tomato pulp. Bring to a boil, lower heat, and simmer for a few minutes until reduced.
18Add about 150 milliliters of the cooking broth, sugar, and salt to taste. Let cook for a few more minutes.
19Grind the sauce in a blender, adding more broth if necessary.
20Serve the ravioli immediately, topped with the sauce, and garnish with dried parsley.
Discover more recipes from O Meu Tempero

NutritionView more

610Calories
Sodium25%DV610mg
Fat25%DV16g
Protein90%DV46g
Carbs23%DV69g
Fiber20%DV5g

PER SERVING *

Calories610Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat4g20%
Trans Fat
Cholesterol260mg87%
Sodium610mg25%
Potassium950mg27%
Protein46g90%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate69g23%
Dietary Fiber5g20%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.