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LEMONY CHICKEN AND ANCHOVY RAVIOLI

Category:    Pasta, Chicken
Yield: 4 servings
 
      2 ts Olive oil                                -(2 cups flour, 3 eggs)
    250 g  Minced chicken                     60 g  Fresh parmesan cheese,
      4    Anchovy fillets, chopped                 -thinly sliced (optional)
      2 tb Grated fresh Parmesan cheese             Creamy Cheese Sauce:
      1 tb Cream                              30 g  Butter
    1/4 ts Ground nutmeg                       2 tb Plain flour
      1 ts Grated lemon rind                   1 c  Water
      2 tb Lemon juice                         1 sm Chicken stock cube, crumbled
    1/4 c  Chopped fresh parsley             300 ml Carton cream
      1    Quantity plain pasta dough          2 tb Grated fresh Parmesan cheese
 
  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 1/4
  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.
  
  Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat until
  bubbling.  Remove from heat, gradually stir in combined water and stock
  cube, stir over heat until mixture boils and thickens.  Simmer,uncovered,
  until reduced by half.  Just before serving, stir in cream and cheese.
  Serves 4.
  

 

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