Homemade Rosemary Chicken Ravioli

Recipe by startnover
READY IN: 1hr 10mins
YIELD: 1 batch




  • 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 w/ alfredo sauce recipe #123545 .