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
We can track the history of meal recipes back into distant history, at least as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, in the main part, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe found, according to Professor Solomon Katz, are a few tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later, there are some recipe books which were published in the 1300s ; one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books are not about the indian curry that appears on menues today, but rather accounts of the types of food prepared for the nobility of those days. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from the East, including spices such as rosemary and coriander. The introduction of these new herbs and spices created a torrent in recipe books, some of which still exist in private cookery archives. For the centuries that followed, the wealthy families of Wesstern Europe competed to offer the most extravagent meals, and as a result chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing the recipes of their peers. By the time we get to the 20th century, recipe publications are in great demand, as a result of increased literacy, more spare time and being a little richer. The introduction of the TV brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Lemony Chicken & Anchovy Ravioli recipe.
