Ingredients

• 2garlic cloves (crushed)
• 1red onion (diced)
• 1 cupcelery (shredded)
• 2 cupssweet potato (shredded)
• 20sprigs rosemary
• 1/2chicken (de-boned - skin on)
• 1glass of white wine
• 4 eggs
• 1 cupparmiggiano (grated)
• 300gplain flour

Method

• Heat olive oil in frying pan. Add garlic, onion, celery, carrot, sweet potato and rosemary. Cook until tender.
• Cut the chicken into small pieces. Place chicken skin side down into the frying pan and seal. Add white wine and salt and pepper. Cook on a medium heat until chicken is cooked.
• Pasta dough: place 300g of plain flour in a mixing bowl. Add 3 eggs and 3 pinches of salt. Use a fork to mix it together till all the flour is taken up.
• Knead the dough for about 5 minutes, then wrap it in plastic wrap and let it sit.
• Strain the filling in a colander over a mixing bowl. Press down so the liquid is removed. Set aside the liquid.
• Placed the strained filling into a food processor and blend it down until soft and velvety. Add 1 egg and 1 cup of grated parmiggiano. Combine.
• . Roll out pasta dough until 2/3mm thick. Add flour to the bench as you go to avoid sticking. Cut the dough into rounds with a cup. Make 16 rounds.
• For each ravioli place a teaspoon of filling in the center of the cut out dough. Place a second piece of dough on top and press it down making sure you remove the air. Use a fork to press down the edges sealing them.
• Repeat the above step for the 7 other ravioli.
• Place all the ravioli in a pot of salted boiling water and cook for 6-9 minutes until done. Once the ravioli are cooked place them all on a tea towel and dry before placing them onto plates.
• Take the saved liquid from the filling, reduce it on the stove, then spoon some of it over the plated ravioli.