Goat Cheese, Chicken and Rosemary Ravioli

O-M-G. This is good stuff. I looked around for what I had on hand to make ‘something’ ravioli with my freshly bought semolina flour, and this turned out to be great! Now I just have to make a sauce to accompany it….it’s waiting in the freezer now.

Ingredients:

Leftover chicken (breast, thighs, whatever you have on hand would work). I used the meat from 3 chicken legs

Goat cheese (I had about 3 oz left from a dinner party)

1 sprig rosemary, chopped

2 cloves garlic, grated

1 lemon, zested

S+P

Instructions:

Put all ingredients in a food processor and pulse until blended. refrigerate until you’re pasta is ready to go.

Once you’ve rolled out your pasta, place the 1/2″ balls onto the pasta sheet, and brush a little water (little!) where the pasta will fold over on the sides of each ball. Cover with the other pasta and try and squeeze all the air out of there without killing your pasta. Let them sit for about an hour.

If you’re going to freeze it for later, stick it in there for a few minutes on a plate or paper towel or baking sheet, whatever to let it get a little hard. After a few minutes, transfer to a ziplock, remove all the air you can, and put it back in the freezer.

If you’re ready to eat now, cook in lightly salted boiling water for about 5 minutes fresh, or 7-8 minutes when frozen. Don’t defrost them, just put those babies right into the hot tub.

UPDATE: THIS IS AMAZING. Sauce chosen: Butter, grated garlic, S+P, flour, milk, lemon zest and lemon juice. Perfect compliment.

2011 update: roast the chicken if you’re making it specifically for this with Rosemary. Also, I tried these ingredients.

3 chicken breasts, 1 lemon zested, S+P, 2 sprigs Rosemary, 15 oz fresh ricotta, 4 garlic cloves minced.

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