2 tsp olive oil
250 g minced chicken
4 anchovy fillets, chopped
2 tbsp grated fresh parmesan cheese
1 tbsp cream
1/4 tsp ground nutmeg
1 tsp grated lemon rind
2 tbsp lemon juice
1/4 cup chopped fresh parsley
1 quantity plain pasta dough (2 cups, flour, 3 eggs)
60 g fresh parmesan cheese, thinly slice, d (optional)
1 creamy cheese sauce:
30 g butter
2 tbsp plain flour
1 cup water
1 small chicken stock cube, crumbled
300 ml carton cream
2 tbsp grated fresh parmesan cheese
Directions
Heat oil in pan, add chicken, cook, stirring for 2 minutes. Stir in
anchovies, cheese, cream, nutmeg, rind, juice and parsley. Blend or
process mixture until smooth.
Divide pasta dough in half, roll each piece until 2 mm thick. Place
1/4 level Tsp of filling 3 cm apart over 1 sheet of pasta. Lightly
brush remaining pasta sheet with water, place over filling; press
firmly between filling. Cut into square ravioli shapes. Lightly
sprinkle ravioli with a little flour.
Just before serving, add ravioli to large pan of boiling water,
boil,uncovered, for about 5 minutes or until just tender; drain.
Combine ravioli with hot sauce; serve topped with extra cheese.
Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat
until bubbling. Remove from heat, gradually stir in combined water
and stock cube, stir over heat until mixture boils and thickens.
Simmer,uncovered, until reduced by half. Just before serving, stir
in cream and cheese. Serves 4.
Source: Australian Woman's Weekly, Pasta Cookbook posted by Linda
Davis
Servings: 4 servings
Lemony Chicken & Anchovy Ravioli Recipe brought to you by Recipe Ideas
Categories: Australian; Chicken; Fish; Fruit; Italian
The History of Recipes
It is actually possible to track the history of recipes way back into history, certainly as far back into recorded history as pharonic Egypt, and possibly even further. However, these, old records were just basic pictorial instructions for meal preparation.
Moving on, there were a couple of cookery books which were published in the 1300s - one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the spicy food that is served today, but rather recipes for the types of food served to the rich and wealthy people of that period. By the advent of the 1900s, cookery publications are highly popular as a result of better eduction, more spare time and being a little richer. |
We hope you enjoy this Lemony Chicken & Anchovy Ravioli recipe.
