Chicken & pesto cream ravi­oli

Ready in 45 min­utes | Serves 4

Nadia - - FAST & FRESH -

100g soft cream cheese ½ cup finely shred­ded smoked chicken 1 Tbsp pesto, plus ex­tra to serve 40g feta 1 batch pasta dough (see recipe on pre­vi­ous page) Basil leaves, olive oil and lemon wedges, to serve 1

Com­bine the cream cheese and shred­ded smoked chicken. Add the pesto and stir in.

2

Crum­ble in the feta and mix well to form a creamy paste.

3

On a lightly floured sur­face roll out the pasta dough with a rolling pin un­til very thin.

4

Cut out small rounds with a cookie cut­ter or ravi­oli cut­ter.

5

Place a small tea­spoon of chicken pesto mix­ture on a cir­cle of pasta.

6

Brush around the edges with wa­ter.

7

Top with an­other pasta cir­cle and press down around the edges with a fork.

8

Mean­while pre­pare a pot of boil­ing, salted wa­ter. Cook the ravi­oli in batches of 3 or 4 for 5-6 min­utes or un­til they float to the sur­face and are ten­der. Drain well.

9

Serve with a driz­zle of pesto and olive oil and a sprin­kle of basil leaves, with lemon wedges on the side for squeez­ing.

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