LEMONY CHICKEN AND ANCHOVY RAVIOLI

INGREDIENTS

• 2 teaspoons olive oil
• 250g minced chicken 
• 4 anchovy fillets chopped
• 2 tablespoons grated fresh parmesan cheese
• 1 tablespoon cream
• 1/4 teaspoon ground nutmeg
• 1 teaspoon grated lemon rind
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• 1 quantity of plain pasta dough
• 60g fresh parmesan cheese, thinly sliced, extra

CREAMY CHEESE SAUCE

• 30g butter 
• 2 tablespoons plain flour
• 1 cup water
• 1 small chicken stock cube, crumbled
• 300ml carton cream 
• 2 tablespoons grated fresh parmesan cheese

LEMONY CHICKEN AND ANCHOVY RAVIOLI METHOD:

Heat oil in a pan, add chicken, and cook, stirring for 2 minutes. Stir in anchovies, cheese cream, nutmeg, rind, juice, and parsley Blend or process the mixture until smooth.

Divide pasta dough in half, and roll each piece until 2mm thick. Place 1/4 level teaspoons of filling 3cm apart over 1 sheet of pasta. 

Lightly brush the remaining pasta sheet with water, place it over the filling; press firmly between the filling. Cut into square ravioli shapes. Lightly sprinkle ravioli with a little flour.

Just before serving, The ravioli should be cooked for approximately 5 minutes, uncovered, until just tender; drain. Combine ravioli with hot sauce; serve topped with extra cheese.

Creamy Cheese Sauce: Melt butter in a pan, add flour, and stir over heat until bubbling. Remove from heat, gradually stir in combined water and stock cube, and stir over heat until mixture boils and thickens. Simmer, uncovered, until reduced by half. Just before serving, stir in cream and cheese.

Serves 4.

Note: Ravioli and sauce can be prepared a day ahead.

Storage: Covered, in refrigerator.

Freeze: Uncooked ravioli suitable.

Microwave: Not suitable.

Also Read: ROAST SPATCHCOCKS WITH PROSCIUTTO SAUCE