Saturday, September 4, 2010

Chicken Ravioli with Smoked Gouda and Sun Dried Tomatoes

I had a coupon for package of Smoked Gouda Slices but I was unsure of what I wanted to do with it. I was going through recipes but I couldn't find anything I liked so I decided to create a ravioli filling with it.

Makes 60 Raviolis


1lb Ground Chicken Breast(I grind my own but you can buy it pre packaged)

2 large handfuls baby spinach

2 oz  Sun Dried Tomatoes, (I prefer the pouches, not the oil packed)

1 small onion

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp pepper

1/8 tsp nutmeg

1/2 tsp red pepper flakes(more or less to taste)

1/2 cup bread crumbs

4 slices smoked Gouda, diced very fine, or grated, it came out to about 3/4 cup

Place Sun Dried Tomatoes in a bit of warm water to soften

Brown and drain chicken breast

boil spinach in about 1/2 cup water until wilted , DRAIN AND SQUEEZE and DRAIN AND SQUEEZE!!

In a food processor place softened tomatoes, cooked and drained spinach, onion, salt, pepper,garlic powder, nutmeg and pepper flakes.

Pulse chop until they are well chopped stopping to scrape the bowl every now and then. Be careful you dont want to puree them...

Add in Cooked Chicken and pulse chop until well combined.

Add in bread crumbs and cheese and pulse chop again until everything is combined and chopped fine.

Remove from processor and form into a ball. Wrap in plastic wrap and refrigerate for several hours to allow the flavors to mingle.


(recipe for a Kitchenaid Mixer and Pasta Roller Attachment)

2.5 cups flour(I recommend Eagle Mills, with ultragrain for a little more nutrition)

3 eggs

1/4 tsp salt

2 tsp water

Add all ingredients and mix with flat beater for 1minute, exchange for dough hook and knead for 2 minutes adding in a little more flour if it looks sticky, if it looks a little crumbly add a TINY bit more water but it usually does great to take it out and form it into a ball and knead by hand for a minute, wet your hands and knead if it is still a little dry.
Divide into 4 pieces and let rest for 20 minutes.

Take one piece at a time and run it through the pasta roller on setting 1. Fold dough and repeat several times until it is a nice elastic sheet. Then run it through on setting 6 for your final sheet, cut the sheet in half(width wise).

Proceed with whatever YOUR ravioli making style is. This varies so much. I use and old ravioli maker....

Place one sheet over the ravioli maker

Add filling carefully, DO NOT OVER FILL, trace around each square with a dab of water

Place the other half sheet over the top of the filling

Press to seal

Remove the sheets from the form

And cut with a ravioli wheel

Excess dough should be used towards the next sheets.
you should get around 60 raviolis with this recipe, with a little excess dough

No comments:

Post a Comment