2 cups flour, plus extra for handling and rolling
1 teaspoon salt
1/2 cup milk
1/2 lb boneless, skinless chicken breast, cut into strips
1 clove garlic, minced
4 slices of bacon
1/4 cup sherry wine (or chicken broth)
4 bay leaves
1/4 teaspoon thyme
1/4 teaspoon parsley
2 tablespoons bread crumbs
2 tablespoons grated parmesan cheese, divided
Salt and pepper, to taste
1/4 cup heavy cream
1 tablespoons olive oil
2 1/2 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon nutmeg
Make the filling. Over medium-high heat, fry the bacon until it
is crispy. Drain on papertowels and set aside. In the same skillet,
add the chicken and brown it. Add the garlic and sherry. Season with
bay leaves, thyme, parsley, salt, pepper and breadcrumbs, stirring and
cooking until the chicken is cooked through. Remove bay leaves. Pulse
together all ingredients (including the bacon) in a food processor
including the drippings. Add egg, cream, parmesan and olive oil. Pulse
again. Chill before filling the ravioli.
Make the ravioli dough. Combine all dough ingredients, flour, salt,
egg and milk. Knead dough over lightly floured surface. Roll out
dough to 1/8-inch thickness. Using a glass, cut circles out of the
Assemble the ravioli. Place about 1 tbsp of filling in the middle of
a circle and wet the edges of the dough with water. Place another
circle on top and push down edges together. Seal with tines of a fork.
Repeat until there are no circles remaining. Cover and refrigerate
until ready to cook.
the sauce. Melt butter in a medium pan over medium-low heat. Add
flour, stirring until smooth. Cook over medium heating until it turns a
light golden sandy color, about 5 minutes. Meanwhile, heat milk in a
separate pan until it is just about to boil. Add the hot milk to the
butter mixture 1 cup at a time, whisking continuously until very smooth.
Bring to a boil. Cook 10 minutes, sitrring constantly. Season with
salt and nutmeg. Remove from heat and set aside until ready to use.
While the sauce is cooking, boil water in a dutch oven. Place
ravioli in boiling water and cook for about 4 minutes, stirring gently
to avoid breaking. Remove ravioli with a slotted spoon.
Pour the Bechamel sauce over the ravioli.
bacon recipe source: Celeste's Cooking Creation (@CookingCreation), July 8, 2010