Ingredients:
Dough: 2.5 cups all-purpose flour (measure carefully)
1 cup boiling water
Filling:
3/4 cup ricotta cheese
1/4 cup parmesan cheese
5 leaves chopped basil
1 egg
1 shredded chicken breast (rotisserie style)
Instructions:
Dough: Add flour to boiling water, mix to form a ball, leave out for 10 minutes. Roll out 1/2 of the dough to 1/4″ to 1/8″ thick. Now it’s ready to fill.
Filling: Combine ricotta, parmesan, basil, S+P, egg and mix. Add the chicken and mix again.
Once dough is rolled out and ready, put 1 teaspoon of filling on the dough, fold over and cut with a ravioli cutter.
Boil water, add sea salt, cook for 3-4 minutes. When they float, they’re done.
Optional sauce: 6 leaves of basil, chopped, 3 T evoo, 2 T lemon zest, S+P
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