Receta Freshly Made Ravioli With Ricotta And Chicken
by Global Cookbook

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Ingredientes

1 pch Garlic Fresh basil
1 x Lemon, Juice of
200 gm Ricotta cheese, (7 ounce) Parmesan Salt and pepper Egg wash, (1 egg and some water) Extra virgin olive oil
1 x Clove crushed garlic
425 ml Drinking tomato juice, (3/4 pint) Some ripped basil leaves

In a large bowl add in the Large eggs to the flour (100g flour per person, 1 egg per 100g) and a healthy pinch of salt, work the mix into dough and then into a ball, leave it in the fridge for 1/2 hour.
In a pan heat some oil till warm, and then add in the two chicken breasts cook each side till the chicken is sealed but not cooked, take off the heat and put the chicken breasts in a blender.
Also in the blender add in two large Tbsp. of finely minced vegetables carrots and celery, healthy pinch of garlic, handful of fresh basil, squeeze of whole lemon juice, the Ricotta cheese, handful of parmesan and healthy pinch of salt and pepper.
Take the pasta out of the fridge and roll it out till it is like a thin pizza base. Tsp. the mix onto the pasta (about 6) and then with the egg wash (1 egg and some water) and in between each tsp. of the mix spread the egg wash. Fold over the pasta and then cut out little ravioli squares, healthy pinch round each side, drop the parcels into boiling salted water and cook for about 5 min.
For The Sauce: In a pan heat some extra virgin olive oil and add in a clove of crushed garlic, when the garlic is soft add in 3/4 pint of drinking tomato juice, some more extra virgin olive oil (about a Tbsp.) and a couple of leaves of ripped basil.
Add in the Ravioli to the sauce, and heat for about 1 minute. Serve with a sprinkle of parmesan.