Chicken Ravioli With Coriander
The first time I made this chicken ravioli recipe, I was in heaven. We just got our new bread machine which enables you to make pasta dough. The recipe originally was a lamb mince ravioli, however I changed it to chicken, and it is one of my favourites so far. You can cut the ravioli using either a pastry wheel or a ravioli press.
Pasta Ingredients:
220 ml water
1 tablespoon olive oil
1 1/2 teaspoons salt
2 cups plain flour
1 cup semolina
Filling Ingredients:
150g chicken mince
1 teaspoon freshly minced garlic
1 tablespoon parmesan cheese
1 teaspoon finely chopped fresh coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
Method:
- Mix all the pasta dough ingredients in a bowl until you create a homogeneous consistency.
- Divide pasta dough into two equal portions. Roll out each portion to a square approximately 30cm x 30cm.
- Place filling ingredients in a mixing bowl, mix well to combine.
- Place teaspoons of filling 5cm apart over one of the pasta squares. Brush edges and between filling lightly with water and top with remaining pasta square. Press firmly between fillings and along edges and cut into squares using a pastry wheel. Sprinkle ravioli with a little flour.
- Cook ravioli in boiling water (several at a time) in a large saucepan for 5 minutes, or until just tender. Drain well, then serve with your favourite pasta sauce.