Homemade Rosemary Chicken Ravioli
I attended a pasta making class this winter and these were demonstrated. Wow 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 attended a pasta making class this winter and these were demonstrated. Wow 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.
- Carbohydrate 174.027175798629 g
- Cholesterol 0 mg
- Fat 5.70158221153023 g
- Fiber 6.43946651469845 g
- Protein 23.7239272220894 g
- Saturated Fat 0.863983835022764 g
- Serving Size 1 1 batch (691g)
- Sodium 80.0526492779444 mg
- Sugar 167.587709283931 g
- Trans Fat 0.846737072387074 g
- Calories 860 calories
Step-by-step
- For filling place all ingredients in a blender or food processor blending into a paste. Add broth milk or cream as needed to moisten.
- Set aside.
- Blend the eggs water and oil.
- In a medium bowl place white flour and 1 c semolina.
- Make a well in the center and pour in egg mixture.
- Knead about 10 times adding flour and water as needed.
- It will be a very stiff dough.
- Wrap in plastic and let rest at least 30 minutes.
- Divide in fourths.
- Roll out to setting 5 on pasta maker and form sheets 25 by 5.
- You can hand roll the dough to these specifications as well.
- 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.
- Brush water on edges and between filling balls.
- Place a strip of dough on top and seal according to your press.
- If by hand use a roller or by hand to seal sides and cut into ravioli.
- Let them dry at least 10 minutes.
- Cook in boiling water for 10 minutes.
- Serve with alfredo sauce.
Homemade Rosemary Chicken Ravioli: A Labor of Love (and Deliciousness!)
As a busy working mom, finding time to cook elaborate meals often feels like a Herculean task. My days are a whirlwind of meetings, school pick-ups, and the never-ending cycle of laundry. But every now and then, I crave something truly special, something that nourishes not just my body, but my soul. That’s where these homemade rosemary chicken ravioli come in. Yes, they are time-consuming, a true labor of love, but the result is so rewarding that the effort is absolutely worth it.
I discovered this recipe during a surprisingly fun pasta-making class this past winter. I’ve always admired the artistry of creating pasta from scratch – the kneading, the rolling, the delicate shaping. The class was a wonderful escape, a chance to slow down and focus on something other than deadlines and to-do lists. And let me tell you, these ravioli are simply divine. The fragrant rosemary perfectly complements the savory chicken filling, creating a flavor explosion in every bite. The soft, delicate pasta cradles the rich filling, a perfect harmony of textures and tastes.
Making the Filling: A Symphony of Flavors
The heart of these ravioli lies in its flavorful filling. The combination of ground chicken, fresh rosemary, and garlic creates a fragrant and savory base. I typically use pre-cooked chicken to save time, but using homemade roast chicken elevates the dish even further – it is a great way to use leftover chicken. The process of blending the ingredients into a smooth paste is simple, but ensure that you add enough liquid (broth, milk, or cream) to achieve the right consistency – a paste that’s neither too dry nor too wet. A little experimentation helps you to find the perfect balance.
The Pasta Dough: A Test of Patience (and Skill!)
Now, let's talk about the pasta dough. This is where the true challenge lies. It's a very stiff dough, which might seem intimidating initially, but with a little patience (and maybe some extra flour), it comes together beautifully. The addition of semolina flour adds a lovely texture and a slight nutty flavor to the pasta. I’ve learned that using a pasta machine is incredibly helpful but rolling and cutting it by hand is perfectly doable, and surprisingly therapeutic.
Assembling the Ravioli: A Moment of Zen
Once you've mastered the dough, assembling the ravioli is an oddly meditative experience. Whether you use a ravioli press or assemble them by hand, each little parcel is a tiny work of art. It is a great moment to unwind after a busy day and be mindful and meditative. If you opt for the hand method, be generous with the water to ensure a good seal. And that beautiful, delicate, almost translucent pasta is a testament to your hard work. These delicate pasta creations deserve a thoughtful moment before being enjoyed.
Freezing for Future Feasts
One of the best things about making a large batch of ravioli is the ability to freeze them for future meals. Simply lay the uncooked ravioli on a baking sheet lined with parchment paper, ensuring they don't touch each other. Once frozen, transfer them to a freezer bag for long-term storage. They are a great quick dinner idea for busy weeknights when you do not have time to cook from scratch.
Serving Suggestions: A Culinary Adventure
These rosemary chicken ravioli are wonderfully versatile. They can be served with a classic Alfredo sauce, a simple tomato sauce, or even a light butter and sage sauce. The options are endless, and you can experiment with different sauces and toppings to create your perfect dish. But no matter how you choose to serve them, the taste of homemade pasta, imbued with the aroma of fresh rosemary and savory chicken, is an experience that's hard to beat.
So, if you're looking for a rewarding culinary project that will impress your family and friends (and yourself!), give these homemade rosemary chicken ravioli a try. It’s a journey that demands patience and precision but delivers a taste of pure culinary satisfaction. It’s more than just a meal; it’s a testament to the joy of creating something beautiful, delicious, and deeply personal from scratch. The beautiful aroma of rosemary is filling your house while you are preparing it, and this is the thing you enjoy.
