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Title: Lemony Chicken & Anchovy Ravioli
Categories: Pasta Poultry
Yield: 4 Servings

2tsOlive oil
250gMinced chicken
4 Anchovy fillets, chopped
2tbGrated fresh Parmesan cheese
1tbCream
1/4tsGround nutmeg
1tsGrated lemon rind
2tbLemon juice
1/4cChopped fresh parsley
1 Quantity plain pasta dough (2 cups flour, 3 eggs)
60gFresh parmesan cheese, thinly sliced (optional)
  Creamy Cheese Sauce:
30gButter
2tbPlain flour
1cWater
1smChicken stock cube, crumbled
300mlCarton cream
2tbGrated 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

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