Chicken ravioli

Ravioli with chicken, ricotta and black olives... what a feast!
The stuffing is very easy to make and you are sure to please everyone.


The stuffing
1 piece of white chicken weighing 150g.
70 g of black olives.
1 pot of ricotta weighing
1 large onion.
Thyme, salt, pepper and mild chili pepper.

Cut the chicken in pieces and sauté them in a small casserole dish quickly.
Lower the heat, add the chopped onion while stirring to lower the temperature.
While the chicken is cooking, leave it over a very low heat with a lid.
Remove the chicken and mince it using a small plate (N°6) with the pitted olives.
If you do not own a screw meat grinder, chop it finely using a knife, but do not use rotating mincing blades that will make a paste that is too fine.
Add the ricotta and season your mincemeat to give it plenty of taste.
Mix well.


For the pasta
300 g of flour
3 eggs
a little warm water

Mix the eggs and flour to form thick dough. If it is too dry, you can add a little warm water. On the other hand, if it is too elastic, add some flour. Laminate the pasta with a roller.


Making the ravioli
Laminate the pasta with a roller into increasingly flatter pieces as this makes it more resistant. Cover with a tea towel if you need to leave it aside.
The next step depends on what material you have.
Ravioli are like little packages that can be any shape you want.


If you are making them by hand by folding the pasta over the stuffing, press the edges closed using a fork.


Rolls, moulds... there are plenty of options.

However, the fastest and easiest option is the ravioli accessory that can be attached to a pasta maker.

1- Position the pasta.

2- Fill the hopper with stuffing (in this case, chicken).

3- Turn the handle.
All the ravioli will be the same size, closed at the edges and perfectly filled.


Cooking
Plunge the ravioli into salted boiling water for 4/5 minutes.
The stuffing is already cooked, so there is no need to extend the cooking time... now it´s time to enjoy the meal!