I went on a trip to Oregon to see friends and family. Came home and instantly was thrown into trying to catch up on work. This is my first chance to cook and even still it is going to be a quick one. We have another basketball game tonight at 6, so I don’t have too much time. My dear friend Maria stopped by today to bring me a birthday present. She overheard me talking last night that I really wanted a ravioli stamp. She brought me 3 different ones!!! I was so excited I had to try them out. So. I haven’t had time to get to the grocery store, so I had to throw some stuff together. So this is my own made up recipe. Grabbing a few techniques I have picked up here and there.
erbe di pollo e ravioli ripieni di formaggio
1 lb Chicken breasts
8 cloves garlic
2 tsp whiskey
2 tsp salt ( I use Vignalta.. .wonderful herb salt from Italy but any salt is fine)
Poach the chicken in a 4 quart saucepan. Bring water to boil with garlic, whiskey, salt and chicken. Cover and cook for 12 minutes. Strain chicken and garlic. Set chicken and garlic aside and let chill for 15 minutes.
1 8 oz package cream cheese.
4 very large leaves of fresh basil chopped (don’t bother with dried)
¼ cup fresh oregano chopped.
¼ fresh thyme chopped
¼ cup parmesan.
Mix together. Once chicken and garlic cools, cube or shred and add to cheese mixture. This will be the filling.
Make usual pasta dough as stated in previous recipes. Equal parts flour and egg. Easy peasy lemon squeezy.
Roll out dough as usual on the thinnest setting. Do as before put filling on one sheet, cover with another, but if you don’t have a ravioli stamp like me, you will have to cut and connect with your fingers.
Bring 6 quarts water to a boil once boiling add 2 TB salt. Drop in ravioli’s and cook 2 minutes for al dente. 3 for American style.
Serve with brown butter and garlic or alfredo.