Not really much to do with the US’s Independence Day, unless you call it celebrating the crazy mix of cultures that makes us what we are. This was brought about by leftover smoked chicken and the arrival of Miss Chef’s new toy: a ravioli form.
Let the pasta-ing begin.
Make sure it fits!
Fill. (chicken, ricotta, eggs, herbs, salt & pepper)
Egg wash (acts as glue).
Cover with another sheet, roll to seal and cut (sort of).
By the way, I’ve just fallen in love with pasta dough. It is way easier to handle than pie or biscuit dough. No worries about over-handling, keeping it cold or adding too much flour. I highly recommend it if you want to play in the kitchen. We just got the recipe off the bag of pasta flour (found in your local grocery store). Miss Chef felt it was too wet, so here’s another one from this month’s Saveur:
1 cup regular flour, 1/2 cup semolina flour, 2 eggs (lightly beaten before adding)
That’s it! Mix, knead 10 minutes, cover with plastic wrap and rest 30 minutes. Then roll it out and go. Buon appetito!