Homemade Rosemary Chicken Ravioli

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• 1 lb ground chicken, cooked (i have used a deli chicken de-boned and run through the processor)
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon minced fresh garlic
• salt and pepper
• 2 eggs (can use egg substitute)
• 2 -3 tablespoons water
• 1 tablespoon olive oil
• 1 cup flour
• 1 -2 cup semolina flour

Recipe

• 1 for filling, place all ingredients in a blender or food processor, blending into a paste. add broth, milk, or cream as needed to moisten.
• 2 set aside.
• 3 blend the eggs, water, and oil.
• 4 in a medium bowl place flour and 1 c semolina.
• 5 make a well in the center and pour in egg mixture.
• 6 knead about 10 times adding flour and water as needed.
• 7 it will be a very stiff dough.
• 8 wrap in plastic and let rest at least 30 minutes.
• 9 divide in fourths.
• 10 roll out to setting 5 on pasta maker and form sheets 25" by 5".
• 11 you can hand roll the dough to these specifications as well.
• 12 if you have a ravioli press place dough on top of forms, and place 1 or 2 tsp of filling into each ravioli. with no press put two balls of filling down the dough strip at a time.
• 13 brush water on edges and between filling balls.
• 14 place a strip of dough on top and seal according to your press.
• 15 if by hand use a roller or by hand to seal sides and cut into ravioli.
• 16 let them dry at least 10 minutes.
• 17 cook in boiling water for 10 minutes.
• 18 serve w/ alfredo sauce mamma's fettuccine alfredo .