Chicken & pesto cream ravioli
Ready in 45 minutes | Serves 4
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.
Crumble in the feta and mix well to form a creamy paste.
On a lightly floured surface roll out the pasta dough with a rolling pin until very thin.
Cut out small rounds with a cookie cutter or ravioli cutter.
Place a small teaspoon of chicken pesto mixture on a circle of pasta.
Brush around the edges with water.
Top with another pasta circle and press down around the edges with a fork.
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.
Serve with a drizzle of pesto and olive oil and a sprinkle of basil leaves, with lemon wedges on the side for squeezing.