Lemony Chicken And Anchovy Ravioli
Description
This elegant dish features tender ravioli made from fresh pasta dough, stuffed with a rich mixture of minced chicken, anchovies, and parmesan cheese. The filling is brightened with fresh lemon juice and rind, offering a perfect balance of salty and citrusy flavors. Served in a luxurious creamy cheese sauce infused with nutmeg and parsley, it provides a hearty yet refined dining experience. Ideal for a special dinner party or a sophisticated weeknight meal, this recipe brings authentic Italian comfort to your table. The combination of texturessoft pasta, savory filling, and velvety saucemakes every bite satisfying. It is a reliable classic that showcases simple ingredients transformed into something truly memorable.Ingredients
Directions
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Heat olive oil in a pan over medium heat.
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Add minced chicken to the pan and cook, stirring frequently, for 2 minutes until lightly browned.
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Stir in anchovies, parmesan cheese, cream, nutmeg, lemon rind, lemon juice, and parsley.
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Blend or process the mixture until smooth to create the filling.
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Divide the pasta dough in half and roll each piece until it is approximately 2 mm thick.
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Place 1/4 level teaspoon of filling 3 cm apart over one sheet of pasta.
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Lightly brush the remaining pasta sheet with water and place it over the filling.
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Press firmly around the filling to seal the edges and remove air pockets.
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Cut into square ravioli shapes using a knife or pastry cutter.
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Lightly sprinkle the ravioli with a little flour to prevent sticking.
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Meanwhile, melt butter in a separate pan over medium heat.
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Add flour to the melted butter and stir over heat until bubbling.
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Remove from heat and gradually stir in combined water and crumbled chicken stock cube.
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Return to heat and stir until the mixture boils and thickens.
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Simmer uncovered until the sauce is reduced by half.
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Just before serving, stir cream and extra cheese into the sauce.
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Bring a large pan of water to a boil.
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Add ravioli to the boiling water and cook uncovered for about 5 minutes or until just tender.
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Drain the ravioli and combine with the hot creamy cheese sauce.
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Serve immediately, topped with extra grated parmesan cheese if desired.
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
Storage: Store leftover ravioli in an airtight container in the refrigerator for up to 3 days. Reheat gently in the sauce to prevent drying out.
Substitutions: If fresh pasta dough is unavailable, you can use store-bought fresh ravioli shells or dried ravioli, adjusting cooking time accordingly. For the filling, you may substitute chicken with turkey or a mixture of ricotta and mozzarella for a vegetarian version.
Variations: Add a pinch of red pepper flakes to the sauce for a bit of heat. Fresh basil or thyme can be added to the sauce for additional aromatic complexity.
Tips: Ensure the pasta sheets are sealed tightly to prevent the filling from leaking during boiling. Work in batches if making a large quantity to keep the dough from drying out.
