Ravioli with Chicken Filling

Serves 4


Ingredients:

Pasta:
2 cup (250g) plain flour
pinch salt
3 eggs
1 tbsp olive oil
1 tbsp water
1 egg yolk, extra
¼ cup (60ml) water, extra

Filling:
125g chicken mince
75g ricotta or cottage cheese
60g chicken livers, trimmed and chopped
30g prosciutto, chopped
1 slice salami, chopped
2 tbsp grated Parmesan cheese
1 egg, beaten
1 tbsp chopped fresh parsley
1 clove garlic, crushed
¼ tsp mixed spice
salt and freshly ground black pepper

Tomato Sauce:
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 x 425g can tomatoes, crushed
3 tbsp chopped fresh basil
½ tsp mixed dried herbs
salt and pepper
herb sprigs, optional


Method:

1. To make Pasta: Sift the flour and salt into a large bowl; make a well in centre. Whisk together the eggs, oil and water; add gradually to the flour and combine until the mixture forms a ball. Knead on a floured surface for 5 minutes or until smooth and elastic. Transfer to an oiled bowl, cover with plastic wrap and set aside for 30 minutes.
2. To make Filling: Place the chicken mince, ricotta or cottage cheese, livers, prosciutto, salami, Parmesan, egg, parsley, garlic, mixed spice and salt and pepper in a food processor. Process until finely chopped.
3. To make Sauce: Heat the oil in a pan. Add the onion and garlic and stir over low heat until the onion is tender. Increase the heat, add undrained tomatoes, basil, herbs and salt and pepper. Bring to the boil, reduce heat and simmer for 15 minutes; remove from the heat.
4. Roll out half the pasta dough until 1mm thick. Cut with a knife or fluted pastry wheel into 10cm strips. Place teaspoons of filling at 5cm intervals down one side of each strip. Whisk the extra egg yolk and water; brush along one side of the dough and between the filling. Fold the dough over the filling to meet the other side. Repeat the remaining filling and dough. Press edges of dough together firmly to seal. Cut between the mounds with a knife or a fluted pastry wheel. Cook in batches in a large pan of rapidly boiling water for 10 minutes. Reheat Sauce in a large pan. Add ravioli and stir until heated through. Garnish and serve.