Yield: 1 servings
|200 grams||Flour; (7 oz)|
|2 \N||Chicken breasts|
|2 tablespoons||Chopped carrots|
|2 tablespoons||Chopped celery|
|\N \N||Fresh basil|
|1 \N||Lemon; Juice of|
|200 grams||Ricotta cheese; (7 oz)|
|\N \N||Salt and pepper|
|\N \N||Egg wash; (1 egg and some|
|\N \N||; water)|
|\N \N||Olive oil|
|1 \N||Clove crushed garlic|
|425 millilitres||Drinking tomato juice; (3/4 pint)|
|\N \N||Some ripped basil leaves|
FOR THE SAUCE
In a large bowl add the eggs to the flour (100g flour per person, 1 egg per 100g) and a pinch of salt, work the mixture into dough and then into a ball, leave it in the fridge for ½ hour.
In a pan heat some oil until hot, and then add the two chicken breasts cook each side until the chicken is sealed but not cooked, take off the heat and put the chicken breasts in a blender.
Also in the blender add two large tablespoons of finely chopped vegetables carrots and celery, pinch of garlic, handful of fresh basil, squeeze of whole lemon juice, the Ricotta cheese, handful of parmesan and pinch of salt and pepper.
Take the pasta out of the fridge and roll it out until it is like a thin pizza base. Teaspoon the mixture onto the pasta (about 6) and then with the egg wash (1 egg and some water) and in between each teaspoon of the mixture spread the egg wash. Fold over the pasta and then cut out little ravioli squares, pinch round each side, drop the parcels into boiling salted water and cook for about 5 minutes.
For The Sauce: In a pan heat some olive oil and add a clove of crushed garlic, when the garlic is soft add ¾ pint of drinking tomato juice, some more olive oil (about a tablespoon) and a couple of leaves of ripped basil.
Add the Ravioli to the sauce, and heat for about 1 minute. Serve with a sprinkle of parmesan.
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