Recipe - Lemony Chicken And Anchovy Ravioli

2 teaspoon Olive oil
250 g Minced chicken
4 Anchovy fillets, chopped
2 tablespoon Grated fresh Parmesan cheese
1 tablespoon Cream
One fourth teaspoon Ground nutmeg
1 teaspoon Grated lemon rind
2 tablespoon Lemon juice
One fourth cup Chopped fresh parsley
1 Quantity plain pasta dough
(2 cups flour, 3 eggs)
60 g Fresh parmesan cheese,
thinly cut or sliced up (optional)
Creamy Cheese Sauce:
30 g Butter
2 tablespoon Plain flour
1 cup Water
1 small Chicken stock cube, crumbled
300 ml Carton cream
2 tablespoon Grated fresh Parmesan cheese

Heat oil in pan, add chicken, cook, stirring for 2 minutes. Stir in
anchovies, cheese, cream, nutmeg, rind, juice and parsley. Blend or
process mixture until smooth.

Divide pasta dough in half, roll each piece until 2 mm thick. Place 1/4
level Tsp of filling 3 cm apart over 1 sheet of pasta. Lightly brush
remaining pasta sheet with water, place over filling; press firmly between
filling. Cut into square ravioli shapes. Lightly sprinkle ravioli with a
little flour.

Just before serving, add ravioli to large pan of boiling water,
boil,uncovered, for about 5 minutes or until just tender; drain. Combine
ravioli with hot sauce; serve topped with extra cheese.

Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat until
bubbling. Remove from heat, gradually stir in combined water and stock
cube, stir over heat until mixture boils and thickens. Simmer,uncovered,
until reduced by half. Just before serving, stir in cream and cheese.
Serves 4.

Source: Australian Woman's Weekly, Pasta Cookbook posted by Linda Davis
Posted to MMRecipes Digest V3 #315

Date: Sat, 16 Nov 1996 19:01:48 0500

From: BobbieB1@aol.com