Ingredients

2 litres  chicken stock

 2 tablespoon finely chopped fresh tarragon leaves

Fresh grated parmeasan cheese to serve

Pasta dough

125gr flour + extra if needed

2 tablespoon fresh tarragon leaves stem removed

1 egg

1 egg separated

2-3 tablespoon water

Pinch of salt

Filling

200gr skinless boneless chicken cooked coarsely chopped

½ chopped mixed fresh tarragon , chives and parsley

4 tablespoon whipped cream

Salt and pepper

Method

To make the pasta , combine the flour , tarragon and salt in a food processor or blender. Beat together the eggs egg yolk , oil and 2 tablespoon of water . With the machine running pour in the egg mixture and process until it forms a ball (using a further tablespoon of water if needed . wrap and chill for 30 minutes . Reserve the egg white). To make the filling , put the chicken lemon rind and mixed herbs in a food processor or blender and season to taste with salt and pepper, Chop finely . Do not over process . Started in a bowl and stir in the cream Divide the pasta dough in half . Cover one half and roll out the other half on a flavored surface to less than 1.5mm. cut out rectangles measuring about  10*5cm 4*2 inches . Place a teasepoon of filling on each one half of each rectangle . Brush the edges to seal. Arrange on a baking sheet dusted with flour and chill for 1or 2 hours. Bring a large pan of water to the boil . drop in half of the ravioli and cook for 12-15 minutes or until just tender and the filling is piping hot . Drain on a tea towel while cooking the remainder  . Meanwhile put the stock and tarragon in a large pan . Bring to the boil then cover and simmer for 15 minutes . Add the ravioli and simmer for a further 5 minutes . Ladle into warmed bowls and serve immediately with parmeasan cheese.  

• Uncategorized