Tender ravioli with minced chicken and vegetables
Ingredients
Dough
- 360 g flour
- 1 tsp salt
- 3 eggs, large
- 1 tbsp olive oil
- 2-3 tbsp water
Filling
- 450 g minced chicken
- 1 tbsp olive oil
- 4 cloves garlic
- 1 carrot
- 1 stalk celery
- 5-6 sprigs parsley
- 45 g parmesan
- 80 g ricotta
- 1 egg
- salt, to taste
- ½ tsp smoked paprika
- 1 tsp dried onions
- 1 tsp Garlic, dried
- Black pepper, to taste
Utensils
- Sieve
- Cling Film
- Grater
- peeler
- frying pan
- knife
- cutting board
- pan
- food processor
- rolling pin
- ravioli cutter
- tablespoon
Instructions
Prepare the dough
- Sieve the flour, mix with the salt.
- Make a small well in the flour, add the eggs, oil and water.
- Mix the ingredients well and knead into a stiff and smooth dough.
- If the dough is too dry , add some water.
- Roll the dough into a ball, cover with cling film, leave to rest at room temperature for 1 hour.
prepare the filling
- Heat the oil in a frying pan and sauté the minced meat for 7-8 minutes.
- Garlic, carrot and celery and chop roughly.
- Chop the vegetables and parsley in the food processor.
- Finely grate the parmesan.
- Mix the minced meat with the chopped vegetables, parmesan, ricotta, egg, salt and spices in a bowl.
Prepare the ravioli $ $
A good rule of thumb is to cook the ravioli for about 2-3 minutes until they rise to the surface and then cook for another 1-2 minutes to ensure they are fully cooked.
