This is the second dish I made on the weekend with the chicken I wrote about in yesterday's post. It's a variation on Giada de Laurentiis's Ravioli Caprese, which I blogged about here. I like this method of making the ravioli dough: it's easy, quick, and involves two whole ingredients - flour and water. Oh, I have a pasta maker and a ravioli press, but this is just as good. For the dough and for the directions on how to form the ravioli, follow the instructions in the original recipe here.For the filling, the following is what I used. I put olives in because I had some kicking around from a dish I made a couple of weeks ago and I wanted to use them up.
Chicken & Olive Ravioli Filling3/4 cup part-skim ricotta cheese
12 - 15 kalamata olives, pitted & finely chopped
1/2 cup finely chopped chicken from a roast chicken
2 tsp dried basil (or fresh)
1 egg
2 cloves of garlic, crushed or grated
1/4 cup grated Parmesan cheese
Combine all ingredients in a small bowl. Fill ravioli as directed in the recipe.
I served this with some left over sauce from my Eggs in Purgatory meal. It was really good ravioli, and made enough for three meals. I put the left over ravioli in the freezer for future meals.
Bon appetit!
