Lemony Chicken And Anchovy Ravioli

Ingredients

10 ml olive oil
150 gr chicken
4 anchovy fillets
10 gr parmesan cheese
16 ml cream
1 gr nutmeg
2 gr lemon rind
30 ml lemon juice
7 gr parsley
1 quantity pasta dough
250 gr flour
3 eggs
20 gr parmesan cheese
30 gr butter
16 gr flour
240 ml water
1 chicken stock cube
300 ml carton cream
10 gr parmesan cheese

Instructions

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 quarter 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.