Dinner

Chicken and pesto cream ravioli

Fresh pasta is far easier to make than many think. It takes just 20 minutes to get a batch of pasta ready for the pot. So why not try this incredible chicken and pesto cream ravioli!
Chicken and pesto cream ravioli
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45M

For a visual step-by-step guide to making classic pasta, as well as more delicious homemade pasta recipes, click here.

Ingredients

Classic pasta

Method

Classic pasta

1.Place the flour in a large bowl and make a well in the centre. Crack the eggs into the well and add the salt, then the oil and water.
2.Gently swirl the eggs around to break them up (you can use your hands or a wooden spoon) then slowly incorporate the flour from around the edges. Continue until the mixture forms a soft ball of dough. Transfer to a clean surface, sprinkle with a little flour and knead dough for 4-5 minutes until elastic and smooth.

Chicken and pesto cream ravioli

3.Combine the cream cheese and shredded smoked chicken. Add the pesto and stir in.
4.Crumble in the feta and mix well to form a creamy paste.
5.On a lightly floured surface roll out the pasta dough with a rolling pin until very thin.
6.Cut out small rounds with a cookie cutter or ravioli cutter.
7.Place a small teaspoon of chicken pesto mixture on a circle of pasta.
8.Brush around the edges with water.
9.Top with another pasta circle and press down around the edges with a fork.
10.Meanwhile prepare a pot of boiling, salted water. Cook the ravioli in batches of 3 or 4 for 5-6 minutes or until they float to the surface and are tender. Drain well.
11.Serve with a drizzle of pesto and olive oil and a sprinkle of basil leaves, with lemon wedges on the side for squeezing.

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