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How To make Lemony Chicken and Anchovy Ravioli
2 ts Olive oil
250 g Minced chicken
4 Anchovy fillets, chopped
2 tb Grated fresh Parmesan cheese
1 tb Cream
1/4 ts Ground nutmeg
1 ts Grated lemon rind
2 tb Lemon juice
1/4 c Chopped fresh parsley
1 Quantity plain pasta dough
-(2 cups flour, 3 eggs) 60 g Fresh parmesan cheese,
-thinly sliced (optional) Creamy Cheese Sauce: 30 g Butter
2 tb Plain flour
1 c Water
1 sm Chicken stock cube, crumbled
300 ml Carton cream
2 tb 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 -----
How To make Lemony Chicken and Anchovy Ravioli's Videos
Live from Italy: Chicken with a Garlic, Anchovy, Caper & Lemon Sauce
I’m in Ortigia, a small island off the coast of Siracusa, Sicily. A swordfish dish I ate the first night here in local restaurant included the ingredients in this dish.
Today we decided to eat in the apartment we rented. So I bought everything I needed in a local market to cook at home for lunch. I hope you enjoy it. We did.
If you’re hungry and don’t have much time to cook, this flavorful chicken dish will be in your mouth in about 15 minutes.
I’m a breast guy but you can use thighs if you want.
The chicken is bathed in a rich sauce enhanced by the anchovy umami, garlic, capers and freshened with a squeeze of lemon. Add a little chile flakes to give a little sparkle as you finish each bite.
After you plate the chicken and pour all the sauce on top, sprinkle the chopped parsley all over for some color appeal.
Buon appetito!
—Gianni
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Pasta Grannies enjoy 3 summer pasta recipes from Procida!
Lemon pesto, pepper and anchovies, and onions and eggs: 3 delicious sauces to serve with dried pasta from the beautiful island of Procida, just off Naples. Five lovely nonne got together to share their favourite ways of cooking pasta through the summer months.
For the lemon pesto: peel and juice of 2 lemons, 100g walnuts/almonds/pinenuts, 20g grated Parmesan, 1 garlic clove, 15g each of mint and parsley, around 50ml extra virgin olive oil
For the onions and eggs: this isn't really a recipe, but 1 onion, sliced and fried in plenty of olive oil. 6 eggs. Enza and Adriana fry these until hard, but I've also made it with the yolks still runny.
For the peppers and anchovy sauce: 400g filleted anchovies, 700g green peppers, pointed kind, 700g fresh tomatoes, chopped, 3 garlic cloves in total (one for the stock), evoo, as needed. The poaching approach makes this a lighter dish than simply frying everything in oil.
In all cases, allow 90g/100g of pasta per person.
I Love This Easy 20 Minute Lemon Salmon Pasta, A Delicious, Quick Meal!
This easy 20-minute lemon salmon pasta is perfect for those busy nights when you need a quick and delicious dinner.
Everyone loves this salmon pasta dish and it's so quick to make. It takes just 15-20 minutes from the start to finish, which allows you the opportunity for some good old-fashioned relaxation time after dinner!
It’s made using linguine pasta and a fresh piece of salmon, that’s why it’s so delicious. The sauce is so tasty thanks to its complex flavour that's achieved through carefully selected ingredients like shallots, capers, anchovies which give it some depth without being fishy, a little white wine and lemon juice. It then comes out silky smooth with butter that’s emulsified into meltingly deliciousness! You will love it.
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The Best Beginner Italian Pasta Recipe
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Lemon Pasta | Gennaro Contaldo
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Gennaro in Italy
Another video in a series of Gennaro’s recipes from Italy, some of which you, the audience, have specifically asked for, and others are Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.
Rather than cut these videos right down, we have left them a little longer and kept them relaxed. We think watching Gennaro in Italy is a glorious thing, and Gennaro does such a great job at being both inspiring and entertaining. So sit back and enjoy these as they roll out – we would love to know what you think.
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