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Homemade Rosemary Chicken Ravioli

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Ingredients

Adjust Servings:
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 white flour
1 - 2 cup semolina flour

Nutritional information

1878.4
Calories
364 g
Calories From Fat
40.5 g
Total Fat
9.1 g
Saturated Fat
740.8 mg
Cholesterol
496.6 mg
Sodium
221.1 g
Carbs
10.3 g
Dietary Fiber
1.2 g
Sugars
144.4 g
Protein
900g
Serving Size

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Homemade Rosemary Chicken Ravioli

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    Cuisine:

    I followed the recipe except for using dried rosemary and thought it was delicious. For those of you who said it was bland, maybe you need to adjust the salt and pepper? Those of you who complained about the how much work this was, what were you thinking when you decided to make homemade ravioli? The directions are clear. I would definitely make this again. Next time I may try shredded rotisserie chicken.

    • 90 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Homemade Rosemary Chicken Ravioli, I attended a pasta making class this winter and these were demonstrated Wowww!! They are a lot of work but they make a ton and can be frozen or will keep in the fridge for up to 5 days , I followed the recipe except for using dried rosemary and thought it was delicious For those of you who said it was bland, maybe you need to adjust the salt and pepper? Those of you who complained about the how much work this was, what were you thinking when you decided to make homemade ravioli? The directions are clear I would definitely make this again Next time I may try shredded rotisserie chicken , Made this for dinner last night We didn’t think the filling was very flavorful–it came across kind of bland Served with light tomato vodka sauce on top (#81281), which was very nice I’d probably try a different filling next time The dough recipe was good


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    Steps

    1
    Done

    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
    Done

    Set Aside.

    3
    Done

    Blend the Eggs, Water, and Oil.

    4
    Done

    in a Medium Bowl Place White Flour and 1 C Semolina.

    5
    Done

    Make a Well in the Center and Pour in Egg Mixture.

    6
    Done

    Knead About 10 Times Adding Flour and Water as Needed.

    7
    Done

    It Will Be a Very Stiff Dough.

    8
    Done

    Wrap in Plastic and Let Rest at Least 30 Minutes.

    9
    Done

    Divide in Fourths.

    10
    Done

    Roll Out to Setting 5 on Pasta Maker and Form Sheets 25" by 5".

    11
    Done

    You Can Hand Roll the Dough to These Specifications as Well.

    12
    Done

    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
    Done

    Brush Water on Edges and Between Filling Balls.

    14
    Done

    Place a Strip of Dough on Top and Seal According to Your Press.

    15
    Done

    If by Hand Use a Roller or by Hand to Seal Sides and Cut Into Ravioli.

    Avatar Of Liam Rodriguez

    Liam Rodriguez

    BBQ enthusiast known for his expertly smoked and tender meats.

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