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home > recipes > pasta > freshly made ravioli with ricotta and chicken
from UK Freshly Made Ravioli With Ricotta And Chicken This is 1 of 415 newe recipes added to The UK Recipe Archive this week. There are recipes from UK TV Shows, Gourmety/Bon Appetit, Vegetarian Times and the TVFN show Chef Du Jour. All recipes are available in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Freshly Made Ravioli With Ricotta And Chicken Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ed Baines New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 200 grams flour -- (7 oz) 2 chicken breasts 2 tablespoons chopped carrots 2 tablespoons chopped celery 1 pinch garlic Fresh basil 1 lemon -- Juice of 200 grams Ricotta cheese -- (7 oz) Parmesan Salt and pepper Egg wash -- (1 egg and some -- water) ***FOR THE SAUCE*** Olive oil 1 clove crushed garlic 425 milliliters drinking tomato juice -- (3/4 pint) Some ripped basil leaves In a large bowl add the eggs to the flour (100g flour per person, 1 egg per 100g) and a pinch of salt, work the mixture into dough and then into a ball, leave it in the fridge for 1/2 hour. In a pan heat some oil until hot, and then add the two chicken breasts cook each side until the chicken is sealed but not cooked, take off the heat and put the chicken breasts in a blender. Also in the blender add two large tablespoons of finely chopped vegetables carrots and celery, pinch of garlic, handful of fresh basil, squeeze of whole lemon juice, the Ricotta cheese, handful of parmesan and pinch of salt and pepper. Take the pasta out of the fridge and roll it out until it is like a thin pizza base. Teaspoon the mixture onto the pasta (about 6) and then with the egg wash (1 egg and some water) and in between each teaspoon of the mixture spread the egg wash. Fold over the pasta and then cut out little ravioli squares, pinch round each side, drop the parcels into boiling salted water and cook for about 5 minutes. For The Sauce: In a pan heat some olive oil and add a clove of crushed garlic, when the garlic is soft add 3/4 pint of drinking tomato juice, some more olive oil (about a tablespoon) and a couple of leaves of ripped basil. Add the Ravioli to the sauce, and heat for about 1 minute. Serve with a sprinkle of parmesan. Converted by MC_Buster. -- Alan Hewitt

Freshly Made Ravioli With Ricotta And Chicken


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keyword: freshly
keyword: ravioli
keyword: ricotta
keyword: chicken
recipes for pasta
recipes by alan
Email Address:
(posted March 6, 1999)

from UK

Freshly Made
Ravioli With Ricotta And Chicken



This is 1 of 415 newe recipes added to The UK Recipe Archive this week.
There are recipes from UK TV Shows, Gourmety/Bon Appetit,
Vegetarian
Times and the TVFN show Chef Du Jour. All recipes are available in both
Mastercook and Mealmaster formats.

To download go to - http://recipes.reedsweb.net/

* Exported from MasterCook *

Freshly Made
Ravioli With Ricotta And Chicken

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ed Baines New

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large
eggs
200 grams
flour -- (7 oz)
2
chicken breasts
2 tablespoons chopped carrots
2 tablespoons chopped
celery
1
pinch garlic
Fresh
basil
1
lemon -- Juice of
200 grams
Ricotta
cheese -- (7 oz)
Parmesan
Salt and pepper
Egg wash -- (1 egg and some
-- water)
***FOR THE
SAUCE***
Olive oil
1
clove crushed garlic
425 milliliters drinking
tomato juice -- (3/4 pint)
Some ripped
basil leaves

In a large bowl add the
eggs to the flour (100g flour per person, 1 egg
per 100g) and a
pinch of salt, work the mixture into dough and then into
a ball, leave it in the fridge for 1/2 hour.

In a
pan heat some oil until hot, and then add the two chicken breasts
cook each side until the
chicken is sealed but not cooked, take off the
heat and put the
chicken breasts in a blender.

Also in the
blender add two large tablespoons of finely chopped
vegetables carrots and
celery, pinch of garlic, handful of fresh basil,
squeeze of whole
lemon juice, the Ricotta
cheese, handful of parmesan
and
pinch of salt and pepper.

Take the
pasta out of the fridge and roll it out until it is like a
thin
pizza base. Teaspoon the mixture onto the pasta (about 6) and then with
the
egg wash (1 egg and some water) and in between each teaspoon of the
mixture spread the
egg wash. Fold over the pasta and then cut out
little
ravioli squares, pinch round each side, drop the parcels into
boiling salted water and cook for about 5 minutes.

For The
Sauce: In a pan heat some
olive oil and add a clove of crushed
garlic, when the garlic is soft add 3/4 pint of drinking tomato juice,
some more
olive oil (about a tablespoon) and a couple of leaves of
ripped
basil.

Add the
Ravioli to the sauce, and heat for about 1 minute. Serve with a
sprinkle of parmesan.

Converted by MC_Buster.
--
Alan Hewitt



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