Lemony Chicken & Anchovy Ravioli
Description
This elegant dish features tender minced chicken paired with savory anchovies and bright lemon zest, all encased in delicate fresh pasta. The filling is enriched with a touch of cream and nutmeg, creating a luxurious texture that balances the briny depth of the fish with the acidity of the lemon. Perfect for a special dinner party or a comforting weekend meal, these ravioli cook quickly and are typically served with a light butter sauce or simple olive oil drizzle. The combination of poultry and seafood is a classic Italian pairing that offers complex flavors without being overly heavy.Ingredients
Directions
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Heat olive oil in a small skillet over medium heat. Add the minced chicken and chopped anchovy fillets.
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Cook the chicken and anchovies for 5-7 minutes, breaking up the meat with a spoon, until the chicken is no longer pink and the anchovies have melted into the mixture.
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Remove the skillet from heat and let the mixture cool completely. Transfer to a mixing bowl.
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Stir in the cream, grated Parmesan cheese, lemon rind, lemon juice, chopped parsley, and ground nutmeg. Season with salt and pepper to taste.
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Roll out the plain pasta dough into thin sheets on a floured surface.
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Place small dollops of the chicken filling onto one sheet of dough, spacing them evenly apart.
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Brush the edges of the dough around each dollop with water. Cover with the second sheet of dough and press firmly around the filling to seal, removing any air pockets.
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Cut around each filling mound using a ravioli cutter or a small round cookie cutter to form individual ravioli.
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Bring a large pot of salted water to a boil. Gently drop the ravioli into the water.
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Cook for 3-4 minutes, or until the ravioli float to the surface and are tender. Remove with a slotted spoon and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 253.2kcal
- % Daily Value *
- Total Fat 13.9g22%
- Saturated Fat 4.7g24%
- Cholesterol 66.3mg23%
- Sodium 167.7mg7%
- Total Carbohydrate 7.4g3%
- Dietary Fiber 0.6g3%
- Sugars 0.5g
- Protein 20.9g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original ingredient list contained empty items which have been inferred from the directions as Parmesan cheese, lemon rind, and parsley.
If making pasta dough from scratch, use approximately 2 cups of flour and 3 eggs, as hinted in the original source text.
Ensure the filling is completely cool before assembling the ravioli to prevent the pasta from becoming soggy and difficult to seal.
Serve with a simple brown butter sage sauce or just high-quality olive oil and extra Parmesan.
Leftover ravioli can be stored in the refrigerator for up to 2 days. Reheat gently in a pan with a little broth or sauce.
italian, ravioli, pasta, chicken, anchovy, lemon, homemade, dumpling, filling, dinner, savory, briny, parmesan, fresh pasta, gourmet, creamy, nutmeg, parsley, seafood, poultry
