Ravioli with Chicken

1.Cook the pasta: Sift flour and salt into a large baking bowl, make a bulge in the center. Beat eggs, oil and water and gradually add to flour form. Mix well until dough forms a ball. Knead on a floured surface for 5 min until dough is smooth and elastic. Form into a baking dish greased with oil, cover with cling film and rest for half an hour cooking.

2.Cook filling: Mince chicken, cottage cheese or possibly prosciutto, ricotta, liver, parmesan, salami, egg, parsley, garlic, mixed spices, salt and pepper in a food processor or possibly with a hand mixer.

3.Cook the sauce: heat the oil in a frying pan. Add onion and garlic and sauté over low heat, stirring until onion is soft. Increase heat, add tomatoes (not drained), culinary herbs, salt, basil and pepper. Bring to a boil, reduce heat and simmer gently for 15 minutes, remove from heat.

4.Roll out half of the pasta dough (1 mm thick). Cut into 10 cm wide strips with a kitchen knife or pastry wheel. At 5 cm intervals, form a tsp of the filling on one side of the pasta strips. Mix the additional egg yolk with water and brush it on the other side of the dough strips and between the filling. Fold the dough over the filling. Repeat process with remaining dough and filling. Press ends of dough firmly together. Trim the ends with a kitchen knife or pastry wheel.

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