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Freshly Made Ravioli With Ricotta And Chicken

2 large eggs
200 grams flour, (7 oz)
2 chicken breasts
2 tablespoons chopped carrots
2 tablespoons chopped celery
pinch garlic
fresh basil
juice of 1 lemon
200 grams ricotta cheese, (7 oz)
salt and pepper
egg wash, (1 egg and some water)

olive oil
1 clove crushed garlic
425 milliliters tomato juice, (3/4 pint)
basil leaves, torn

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 refrigerator 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 refrigerator 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.


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