Sundried Tomato & Chicken Ravioli

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 1/2 cup Sundried tomatoes

• Refrigerated

  • 5 Egg

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 3 cups Flour
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Parmesan, grated
  • 3 tbsp Ricotta

• Liquids

  • 2 tbsp Water

Found on stetted.com

Ingredients

• 3 cups flour, plus more for dusting
• 4 eggs
• 2-4 tablespoons water
• 1 cup shredded cooked chicken
• 1/2 cup sundried tomatoes (the packed in oil kind)
• 3 tablespoons ricotta
• 2 tablespoons grated parmesan
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 egg

Directions

• In a large bowl, pour in flour and make a well in the center. Add eggs to the well, then whisk them into the flour with a fork. Knead dough, adding only enough water to form a smooth dough.
• Form into a rectangle about 1 inch thick, wrap in plastic, and let rest for about 30 minutes while you prepare the filling.
• Blitz all the ingredients together in a food processor until well-blended. It should somewhat resemble the texture of ricotta cheese. Chill until ready to use.
• Divide pasta into 4 pieces. Take one piece, form it into a rectangle, and pass it through your pasta roller set to zero. Continue passing it through the roller (dusting with flour as needed), turning up the setting, until you get the desired thickness. (I rolled mine to 6.) If you dont have a pasta roller you can use a rolling pin, but it will take longer.
• Lay out your strip of pasta. Place 1 teaspoon of filling every few inches along, until you get halfway. Fold pasta over on top of the filling, pressing down from the folded edge as you go to create a seal. Cut ravioli out with a ravioli cutter or knife.
• Cook ravioli in boiling water for 3-5 minutes.
• To save uncooked ravioli, arrange them on a parchment-covered baking sheet, and place the sheet in the freezer for about an hour, then transfer ravioli to a freezer-safe container.