 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
SUMMER RAVIOLI RECIPE This Simple and delicous. Serves: 4 - approximately 28 pieces Dough: 2 cups all-purpose flour - more for dusting 1 cup boiling water Filling: 3/4 cup ricotta 1 egg 1/2 cup finely shredded chicken breast 1/4 cup grated Parmesan 2 tablespoons finely chopped fresh basil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon grated lemon zest Sauce: 4 tablespoons extra-virgin olive oil 4 tablespoons chopped fresh basil leaves 2 teaspoons grated lemon zest juice of 1 lemon 1/4 teaspoon freshly ground black pepper Dough: In a large bowl combine the flour and water. Use a wooden spoon to stir into a large ball. Cover with plastic wrap and let sit in a warm place for 10-15 minutes. Filling: Combine all filling ingredients in a medium bowl and stir to mix. Sauce: In serving bowl, combine all ingredients and stir with a fork to combine. Make ravioli: Cut dough into 4 even pieces. Dough needs to be slightly sticky. Use extra flour for rolling without sticking to board or rolling pin - but as little as possible. Roll each piece into a 8" x 16" rectangle. Only work with 1 piece of dough at a time and keep unused dough covered with plastic wrap when not in use to prevent drying. Place rounded teaspoons of filling about 1" apart down the center of the dough. Fold dough over filling and press down around edges of each ravioli with fingers. Cut ravioli into shape with either a knife (make them square) or round cookie/scone cutter. Put formed ravioli on a baking tray and cover with plastic wrap as you continue to make the remainder. Boil a large pot of salted water. Add half the ravioli and cook until ravioli floats to top of pot - about 4 minutes. Use slotted spoon to drain ravioli and place in a large bowl while cooking remaining pieces. Place clean kitchen towel over top of bowl to keep cooked ravioli warm. When all ravioli is cooked, place in serving bowl with sauce and toss gently. Serve with a green salad and enjoy! Email your recipes and travel tips to WAVEJourney.com |
| WAVE JOURNEY Women's Adventures, Vacations & Experiences ~ Your Journey Starts Here! |
A Woman's Directory For Travel and Life.