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Old-fashioned chicken ravioli

Basic noodle dough

4 c flour

 

2 eggs

1/2 tsp salt

5 Tbsp cold water

1 Tbsp milk

1 tsp oil

Filling

1 lg stewing chicken

1 lg onion

3 stalks celery & leaves

salt and pepper to taste

1 1/2 loaves Italian bread 3 days old

1/2 Romano cheese grated

6 eggs

2 Tbsp fresh chopped parsley

1 tsp allspice or 1/2 tsp nutmeg optional

Boil chicken with onion celery salt and pepper to taste until chicken is done. Add enough water to cover chicken Simmer until tender or falls off bones. Cut 1 1/2 loaves Italian bread into chunks and add enough broth to soften bread. Remove chicken meat form bone and chop to fine texture with knife. Mix and mash bread with hands. If too much broth add more bead crumbs. Add chopped chicken to bread mix, add cheese eggs parsley salt pepper and allspice. Mix to meatball consistency.

Sift flour and salt into large bowl make a well in the center of flour. Add eggs one at a time mixing slightly after each addition. Gradually add the water milk and oil mix well to make a stiff dough turn dough onto a lightly floured surface and knead.

To make ravioli divide dough into fourths. Lightly roll each fourth 1/8 thick to form a rectangle cut dough lengthwise with pastry cutter into strips 5î wide. Place 2 teaspoons filling 3 1/2î apart. Fold each strip in half lengthwise covering the mounds of filling. To seal press the edges together with the tines of the fork, press gently between the mounds to form rectangles about 3 1/2î long. Cut apart with a pasty cutter and press the cut edges of rectangles with tines of fork to seal.

Bring to a boil in large sauce pan 7 quarts of water and 2 tbsp salt. Gradually add 10 ravioli at a time boil rapidly uncovered for about 20 min or till tender remove with slotted spoon carefully to drain. Place on a warm platter and top with tomato meat sauce sprinkle with romano cheese

 

 

 

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