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手料理
- 2015/10/10
- 621
Chicken'parmioli
レシピ
材料・調味料
- Flour
- 2 cups
- Vegetable oil
- 2 tsps
- Water
- 1 TLBS
- Salt
- 1 tsp
- Jumbo Eggs (whole)
- 2
- Jumbo egg yoke
- 1
- Chicken
- 1 breast
- Ricotta cheese
- 8 oz
- Shredded mozzarella
- 1 cup
- Egg
- 1
- Sazon complete seasoning
- 1 TLB
- Salt
- 1 tsp
- Bread crumbs
- Enough to coat
- Egg
- 1
- Milk
- 1/4 cup
- Vegetable oil
- To cover the bottom of pan about 1/4"
- Pasta sauce
- 1 jar
作り方
- 1
- To make pasta:
Sift 2 cups flour onto a table and create a well in the center. In a small bowls mix 2 eggs, 1 yoke, water, oil, and salt. Pour 1/3 of mixture into the center well in the flour and mix together using fingers in a stirring motion. Continue to add the rest of the egg mixture as needed until it is all incorporated. Knead the pasta dough for 10 minutes, cover with plastic wrap and set aside for 20 minutes to rest.
- 2
- To make filling:
Cook the chicken with salt and pepper to taste. After the chicken is cooled cut into cubes and place in a good processor and pulse the chicken until crumbled. Mix the crumbled chicken, ricotta, shredded cheese, egg, and sazon until well combined.
- 3
- Using a pasta roller, cut the pasta ball into quarters working with one quarter at a time (keeping the other quarters covered in plastic wrap) roll out pasta to desired thickness and place table or ravioli maker place desired amount of filling in the center or each ravioli leaving enough room to close each ravioli. Continue until all the filling or pasta is gone.
- 4
- Mix egg and milk in a small bowl, and bread crumbs in a shallow dish. Dip each ravioli into the egg mixture and then coat in bread crumbs.
- 5
- Place 3-4 raviolis at a time in heated oil cooking for a 1-2 minutes per side or until golden brown.
- 6
- Either cover with sauce or serve sauce on the side
ポイント
Use piping bag to fill ravioli
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もぐもぐ! (9)
いま人気のレシピと料理写真
