Homemade ravioli with meat filling

Ingredients for 6 servings:

• 400 g flour
• 4 eggs
• 1 tsp salt
• 1 tbsp olive oil
• 400 g chicken breasts
• 50 g bacon
• 1 carrot(s)
• 1 onion(s)
• 2 tbsp oil
• 2 tbsp cream
• 3 tbsp Parmesan, grated

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

The dough isn’t just for ravioli; it can be turned into any type of pasta!

First the filling: Dice the chicken, fry with the bacon, 1 carrot, and the onion (also diced, of course) in just under 2 tablespoons of oil for about 5 minutes. Puree, mix with 2 tablespoons of cream, 2 eggs, and 3 tablespoons of grated Parmesan cheese, and season with salt and pepper. Now the dough: Mix the flour, remaining eggs, oil, and salt in a bowl until the individual components slowly become one. Then pour everything onto the work surface and continue kneading. The dough needs to be kneaded until it is smooth and slightly shiny. However, it should be firm, and nothing should stick to your fingers. Now wrap the dough in a kitchen towel and let it rest at room temperature for 30 minutes. Once the dough has rested, remove it from the towel and knead again. Cut into quarters. Leave only one quarter open to the air, while the rest is wrapped back in the towel. Sprinkle flour on the work surface and roll out the piece of dough as thinly as possible. (This is easier with a pasta machine, of course.) Now cut the thin dough into squares or rectangles. I prefer 6×6 cm squares. Pile a teaspoon of filling onto one half of the square. Fold another square over it and press the edges of the dumplings together with the tines of a fork. Do the same with all the other ravioli. It’s best to spread them out next to each other on a kitchen towel so they’re ready for when guests arrive in the evening. Bring a large pot of salted water to a boil. Carefully add the ravioli. Cook for 3-4 minutes. Then they’re ready. Serve with sage butter and freshly grated Parmesan cheese!