Lemon Pepper Chicken Ravioli

Recipe Notes

Tip: you can add whatever fresh herbs you have on hand for the flavour you enjoy and want.

Tip: If you have left over pasta, wrap it up in cling film and keep in your fridge for 24-48 hours in an air-tight container.

Separate your egg whites from your egg yolks
In a bowl add flour + semolina and mix well
Make a well in the centre of the flour in your bowl and add egg yolks
Mix well to incorporate until a dough ball starts forming.
Knead dough for 10-15 min by hand or beat in a stand mixer for 5-6 minutes
Once dough is completely incorporated and forms a ball, rest in fridge for 30 minutes

Finely dice your Mt Barker chicken and add it to a bowl along with your ricotta cheese.
Toss in the cheeses, fresh herbs and nutmeg and mix well.
Split your filling into equal sized balls, taking note of the size of your ravioli cutters.

Roll your fresh pasta into a sheet and place sheet on a floured surface.
Roll out another sheet of fresh pasta and cut into squares that will fit over your filling balls.
Add your filling balls to the sheet and cover with cut squares.
Press down around your filling to ensure the air is all out. If air remains trapped inside, your ravioli will burst open when you boil them, then cut your bottom pasta sheet into the individual pockets of deliciousness.

Finely slice garlic and sage leaves.
Melt butter in a pan and add garlic to butter.
Once butter starts browning add sage leaves and lemon juice.
Remove from heat and add the spinach. Spinach will wilt down on its own, so no need to turn the heat up again.

In a pot add water and salt and bring to a boil.
Put ravioli into boiling water and let them cook for 2-3 minutes. They will pop up to the top of the pot once they are done cooking.
Take out a bit of pasta water and keep it aside. Mix through your sage and butter sauce, adding the water only if you need to loosen the sauce up slightly.
Garnish with lemon zest and grated/shaved Parmesan, and enjoy!