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Ravioli with chicken cookies and spinach and creamy cheese sauce

Ravioli with chicken cookies and spinach and creamy cheese sauce

Category: Culinary recipes
Ravioli with chicken cookies and spinach and creamy cheese sauce

Ingredients

For the test:
Flour 200 gr.
Semolina 200 gr.
Salt 1 pinch
Water 200 ml.
For filling:
Chicken liver 400 gr.
Olive oil 2 tbsp. l.
Spinach 400 gr.
Sour cream 1 tbsp. l.
Egg 1 PC.
Garlic 1 clove
For the sauce:
Cream 300 ml.
Grated cheese 50 gr.
Nutmeg

Cooking method

  • Ravioli with spinach and chicken liver
  • Served with the most delicate creamy sauce
  • Ravioli with chicken cookies and spinach and creamy cheese sauceKnead the dough from flour, semolina, salt and water and leave for 1 hour.
    Ravioli with chicken cookies and spinach and creamy cheese sauceWash the chicken liver, dry it, sprinkle with flour and fry in hot olive oil. Season with salt and pepper, let cool and cut into small pieces.
    Ravioli with chicken cookies and spinach and creamy cheese sauceBlanch the spinach in boiling water, put it in a colander (if the spinach is frozen, just let it thaw to room temperature), chop.
    Ravioli with chicken cookies and spinach and creamy cheese sauceMix the spinach with the liver, egg and sour cream. Season with salt and pepper.
    Ravioli with chicken cookies and spinach and creamy cheese sauceRoll out the dough, cut into squares about 5 cm in size. Put the filling and fasten the edges of each square to make triangles. Cook the ravioli in boiling salted water for 8 minutes.
    Ravioli with chicken cookies and spinach and creamy cheese sauceFor the sauce, bring the cream to a boil, add the grated cheese. Season with salt, pepper, season with grated nutmeg. Arrange the ravioli on plates, pour over the sauce and serve, garnish with herbs if desired.

The dish is designed for

4 servings

Time for preparing:

1 hour 15 minutes

Note

The recipe from the magazine "Lisa. Bon Appetit!" No. 01/2012

I cooked half of the recipe, and then we had a lot for two - I froze a third. The dough turned out to be capricious, it rolled reluctantly, but I was more persistent. Only now the sculptor of me is not bad, she did everything quite slowly, because the edges of the last squares with the filling had already dried out and were glued more difficult. Apparently it was necessary either to cover with something, or to move the handles more quickly. And I liked the taste very much, tender filling, and creamy cheese sauce….

 

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