Ravjoli – Chicken Filling by Patricia Azzopardi

Ingredients:

  • 2 tbsp Butter
  • 1 Stick Celery, chopped
  • 1 Carrot, chopped
  • 1 Small Onion, chopped
  • 225g/8oz Boneless Chicken Breast, cubed
  • 2 tbsp Dry Sherry
  • 1 Egg Yolk
  • Salt and pepper

Method:

1. Heat the butter and oil in a medium sized frying pan, add the celery, carrot, and onion and sauté over a medium heat for 3-4 minutes, stirring from time to time.

2. Add the chicken and continue to sauté for a further 3-4 minutes, turning from time to time, until chicken starts to brown.

3. Add the sherry and cook for 1 minute then remove from heat, transfer the mixture to a food processor and pulse to chop finely.

4. Add the egg yolk, salt and pepper and mix well. Allow to cool before using.
This entry was posted in Chicken, Pasta, Recipes and tagged , , . Bookmark the permalink.

One Response to Ravjoli – Chicken Filling by Patricia Azzopardi

  1. Maria Borg says:

    DearSir / Madame,

    Can you pls sent me the ravioli pastry and also how to stuff the turkey

    Thanks

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