Ravioli Recipe
Pesto Ricotta Filling - Roasted Chicken, Sun-Dried Tomatoes, Caramelized Onions, Chestnut Mushrooms, Tucumcari Feta, Basil, Cracked Pepper
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Ingredients
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Ravioli Dough
Method
Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, pesto sauce, shredded roasted chicken, chopped sun-dried tomatoes, caramelized onions, diced chestnut mushrooms, crumbled Tucumcari feta, and chopped fresh basil. Add cracked black pepper to taste and mix well.
- 3
Roll out the Dough
Divide the rested dough into four pieces. Roll out each piece into thin sheets (about 1/16 inch thick) using a pasta machine or rolling pin. Place one sheet on a floured surface.
- 4
Fill the Ravioli
Using a teaspoon or small scoop, place small amounts of filling (about 1 teaspoon) about 1 inch apart on the dough sheet. Moisten the edges of the dough with water, then lay another sheet of dough over the filled sheet. Press down to seal and cut out the ravioli with a pasta cutter or knife.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and serve with your favorite sauce.
