Chicken Sausage Ravioli

Chicken Sausage Ravioli

Pasta stuffing:

2 TBls unsalted butter

one medium onion (diced)

8 ounces ground chicken

4 ounces sweet italian sausage, ground or casings removed

1/4 cups ricotta

1/4 cup grated mozzarella

 3 tablespoons goat cheese

4 leafs of basil, chopped (optional)

Cook the onion and both types of the meat with the butter.  Cool on a paper towel.  Grind in a food processor.  Add the chicken mixture to the three cheeses.  Mix well.


PRINTABLE RECIPE

Cook the onion and both types of the meat with the butter.

I used 1/4 of package of Italian sausage and half the package of ground chicken.

When cooled, grind up in food processor.

Blend the 3 cheeses together.

Add the 3 cheeses to the ground meat.

I added 4 leafs of basil, chopped to the meat mixture.

PASTA DOUGH:

1 1/2 cup Semolina Flour

1/2 tsp salt

2 eggs

2 TBls water

2 Tbls olive oil

Combine semolina and salt.  Add beaten eggs, water and oil in the center of the flour.  Slowly blend until it makes a stiff dough.  Knead 10 minutes or until the dough is elastic.  Wrap dough in plastic wrap and rest for 20 minutes.  When ready, on a lightly floured surface, roll our dough using a pasta machine to the number #6. and assemble raviolis.