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Lemony Chicken And Anchovy Ravioli

Lemony Chicken and Anchovy Ravioli recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 253.2
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
  • 2 teaspoons Olive oil -(2 cups flour, 3 eggs)
  • 1 tablespoons Cream
  • 30 g Butter
  • 1/4 teaspoons Ground nutmeg
  • 2 tablespoons Plain flour
  • 2 tablespoons Lemon juice 1 sm Chicken stock cube, crumbled
  • 1 Quantity Plain pasta dough
  • 2 tablespoons Grated fresh Parmesan cheese
Directions
  1. 1
    Heat olive oil in a pan over medium heat.
  2. 2
    Add minced chicken to the pan and cook, stirring frequently, for 2 minutes until lightly browned.
  3. 3
    Stir in anchovies, parmesan cheese, cream, nutmeg, lemon rind, lemon juice, and parsley.
  4. 4
    Blend or process the mixture until smooth to create the filling.
  5. 5
    Divide the pasta dough in half and roll each piece until it is approximately 2 mm thick.
  6. 6
    Place 1/4 level teaspoon of filling 3 cm apart over one sheet of pasta.
  7. 7
    Lightly brush the remaining pasta sheet with water and place it over the filling.
  8. 8
    Press firmly around the filling to seal the edges and remove air pockets.
  9. 9
    Cut into square ravioli shapes using a knife or pastry cutter.
  10. 10
    Lightly sprinkle the ravioli with a little flour to prevent sticking.
  11. 11
    Meanwhile, melt butter in a separate pan over medium heat.
  12. 12
    Add flour to the melted butter and stir over heat until bubbling.
  13. 13
    Remove from heat and gradually stir in combined water and crumbled chicken stock cube.
  14. 14
    Return to heat and stir until the mixture boils and thickens.
  15. 15
    Simmer uncovered until the sauce is reduced by half.
  16. 16
    Just before serving, stir cream and extra cheese into the sauce.
  17. 17
    Bring a large pan of water to a boil.
  18. 18
    Add ravioli to the boiling water and cook uncovered for about 5 minutes or until just tender.
  19. 19
    Drain the ravioli and combine with the hot creamy cheese sauce.
  20. 20
    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.

Keywords: anchovy, blending, boiling, butter, cheese, chicken, cream, crumbled, cube, cups, dough, dumpling, eggs, flour, fresh, grated, ground, italian, juice, lemon, parmesan, pasta, ravioli, sauce
Read it online: https://www.chefs-mate.com/recipe/lemony-chicken-and-anchovy-ravioli/