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."
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
Ready In:
1hr 10mins
Ingredients:
9
Yields:
1 batch
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ingredients

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directions

  • 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 .

Questions & Replies

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Reviews

  1. MPHT6158
    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.
     
  2. Dr. Jenny
    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.
     
  3. mammafishy
    This was very good....I used my KitchenAid Ravioli maker for the first time using this recipe. I used the suggested Alfredo Sauce. Thanks for sharing.
     
  4. Saturn
    I am SO glad that I finally made this. The instructions were so clear and concise! I actually enjoyed making homemade pasta (the first time was a disaster!). I will definitely use this recipe again and again. Thanks so much for this experience!
     
  5. Chef floWer
    All ravioli may take a while to prepare but this recipe was so easy to follow and it made it worth the effort. The filling was yummy and the dough worked out perfectly with the excellent instructions. The only thing I did different was I used the egg substitute as recommended by homegirl. Thank you homegirl.
     
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