Chicken with Fresh Herb Ravioli

I waffled a bit before I sat down to write this post.  I have been meaning to do a follow up post with a picture tutorial to my last post....instead of just talking about paper making - actually showing you how to do it.

THEN! Mother's Day happened.  While that tidbit might not make you understand why I am on a tangent away from paper making, it makes absolute sense with the next sentence. My wonderful husband and kids got me a pot full of fresh herbs to grow in my windowsill. It is a ginormous pot and has sufficient herbs to satisfy my longing for fresh foods!  It has sage, parsley, thyme, and oregano.  It smells amazing!

SO!  Instead of going on and on about my love of paper making, I have decided to share with you what my family ate tonight....and the recipe, so you could eat it too!

We made chicken with fresh herbs ravioli with sage and garlic butter sauce.

While it might not look as amazing as it sounds....it was fantastic!

First off, we made the pasta dough (all recipes at the end). I let it rest for 20 minutes before getting out the lovely pasta roller.  Little Red woke up from her nap at this point, and was in a F.U.N.K.  Seriously grumpy child, so I did what any sensible parent would do...got her to help me in the kitchen.  Ha. Maybe not super sensible, but for this little munchkin, if her hands are busy, she's usually happy.

She helped turn the crank of the pasta roller, while I fed the machine. S filled up the raviolis with the filling I had made while the pasta dough was resting. We made a great team, the three of us.

Once we finished enough to eat a decent supper, the first batch went into the boiling pot of water, and I started on the butter sauce. 

The kids being not as adventurous as us only ate the naked pasta, and boy howdy did they chow down!  S and I barely bit into our first one before their plates were licked clean!

So...enough about our experience - here are the recipes for your delicious pleasure!

Ravioli dough:
1.5 lb all purpose flour
2 eggs
about 1.5 tbs of olive oil
water to reach the right consistency

Put your flour in a large bowl (or use an kitchenaid) and make a well in the center. crack the eggs and add the oil to the well.  Bring the flour from the edges into the well and start stirring (or use your dough hook on LOW speed). keep mixing, adding a TBS of water at a time until it is smooth and elastic. kneed for a few minutes.  Let the dough rest for at least 10 minutes before rolling.



Chicken with fresh herb filling:
6 chicken thighs
2.5 cups shred mozzarella cheese
half handful of parsley
about 6 sprigs of thyme - without the stems
about 7 leaves of rosemary
4-5 sprigs of oregano - again, no stems
1 egg

Boil the chicken until cooked, then shred. While still warm, stir together the cheese. Add the herbs after minced finely. add salt and pepper to taste. Add egg.


Assemble the raviolis! (if you need help with this step, ask in the comments)

Garlic and sage butter sauce
2 heaped tsp garlic
11-12 sage leaves minced
3-4 tbs butter
1-1 1/2 cup of pasta water (water you boiled your pasta in)

melt the butter. Add garlic and sage and cook for a minute or two.  Add the water (watch out! it'll bubble) stir and let thicken.  Add your boiled raviolis to the sauce and let it cook down while you stir them to keep from sticking - about 5-8 minutes.

and! you are done!


enjoy! 

XO,
J

SOLI DEO GLORIA