Chicken & Artichoke Ravioli

By MooK

Ingredients

• For Pasta
• .
• 10 ounces flour
• 3 large eggs
• Water
• .
• For Filling
• .
• 14 oz artichoke hearts, drained and chopped
• 6 oz chicken breast, cooked and chopped
• 1 egg, beated
• 2 cloves garlic, grated
• 1 1/2 cup ricotta cheese
• 2/3 cup Mozarella cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• .
• For Sauce
• .
• 8 cloves roasted garlic, minced
• 2 tsp butter
• 1 cup heavy cream
• 1/4 cup Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Preparation

Step 1

For the pasta; In a food processor pulse the flour a few times. Add the eggs, and pluse for about 30 seconds, until it starts to form a ball. Add water (1 tsp at a time) if needed to get the dough to come together. Knead on a clean dry counter top for 1-2 minutes, until the dough is very smooth. Cover with plastic wrap and allow it to rest for at least 15 minutes, up to 2 hours.

If using a pasta roller, roll through the roller at the largest setting. Then fold the ends in to meet at the end. Place through the roller 2 more times. Then start to move the settings smaller, and roll until you can see the outline of your hand through the dough.

For the filling; Mix all of the ingredients for the filling together. Place about 1 Tbls of filling 2 inches apart on a sheet of dough. Fold the dough over to cover the filling.

Press the air out, and seal shut, use a fork if necessary. Place on a baking sheet until ready to cook. Pasta will cook in 4-6 minutes in a large pot of boiling water.

To make the sauce; Melt the butter in a small pot. Saute garlic for 1 minute.

Add heavy cream, and bring to a simmer. Whisk in Parmesan cheese. Let simmer over low heat for 3 minutes.
Garnish pasta with crushed red pepper and more Parmesan cheese