- September 9, 2015 at 11:26 pm #361916mosParticipant
This is not a true dump and run, but more like a prep and run. You can do the prep and then later dump for an hour! LOL!
Goat Cheese Ravioli
2 cups flour
2 cups goat cheese
1 can chicken, drained
2 tbs fresh basil
salt & pepper, to taste
Place the chicken into a food processor with the goat cheese and basil. Pulse until well combined, then season to taste with salt and pepper.
In a large bowl, pile the flour. Make a well in the center of the flour and crack the eggs into the well. Beat them lightly with a fork, then gradually mix the flour into the egg mixture. Once the dough starts to form, push it from the bowl onto a floured surface and knead it into a ball. Knead it for 4-5 minutes, then cover and refrigerate for 30 minutes. After 30 minutes, remove the dough from the fridge and cut into four equal portions. Using a pasta machine, roll out the dough, starting at the thickest setting and adjusting after each turn, stopping at the fourth setting. With the sheet of dough laid out on a floured surface, add 1 tbs of the chicken mixture to the lower half of the sheet, separating each dollop by about ¾ of an inch. Fold the top half of the sheet down to cover the filling. Using a knife, cut the ravioli into squares and seal with a fork.
Fill a crockpot half full with water and drop the ravioli in individually. Cook on high for an hour or (depending on crockpot) until the ravioli float. Remove each as they begin to float. Serve drizzled with olive oil and extra goat cheese. Serves 4-6
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