Chicken Ham Ravioli Recipe
Ingredients
| 1/2 lb. nouille paste | ||
| Tomato sauce | 1/2 Pint | |
| Brown breadcrumbs | ||
| Butter | ||
| Cooked chicken | 4 Ounce (FILLING) | |
| Cooked ham | 1 Ounce (FILLING) | |
| Parmesan cheese | 2 1/2 Ounce, grated (FILLING) | |
| Egg yolk | 1 (FILLING) | |
| 1 tablesp. thick cream | ||
| Chopped parsley | 1/2 Teaspoon (FILLING) | |
| Nutmeg | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mince the chicken and ham finely, pound with the other filling ingredients until smooth, seasoning to taste, then rub through a fine sieve.
Roll out the nouille paste as thinly as possible, cut out some rounds of about 1 1/2 in diameter.
Place a small tea-spoonful of the filling in the centre of half of the rounds, wet the edges.
Cover with_the remaining rounds, and press the edges well together.
Put into rapidly-boiling salted water, boil for about 20 min from the time the water re-boils, then drain well.
Place in layers in a well-buttered dish, coating each layer with tomato sauce and a good sprinkling of cheese.
Cover the top layer thickly with sauce, sprinkle well with brown breadcrumbs, and add a few small pieces of butter.
Bake in a hot oven (425° F., Gas 7) or put under the grill for about 10 min., then serve hot.
Roll out the nouille paste as thinly as possible, cut out some rounds of about 1 1/2 in diameter.
Place a small tea-spoonful of the filling in the centre of half of the rounds, wet the edges.
Cover with_the remaining rounds, and press the edges well together.
Put into rapidly-boiling salted water, boil for about 20 min from the time the water re-boils, then drain well.
Place in layers in a well-buttered dish, coating each layer with tomato sauce and a good sprinkling of cheese.
Cover the top layer thickly with sauce, sprinkle well with brown breadcrumbs, and add a few small pieces of butter.
Bake in a hot oven (425° F., Gas 7) or put under the grill for about 10 min., then serve hot.
Chef
