This is a great recipe for using up roast chicken left overs and can be added to a variety of sauces; tomato or mushroom based sauces in particular really compliment this ravioli.

Chicken Ravioli

Serves 2

For the pasta

180g Orgran Gluten Free Pasta Flour
1 large egg
50ml cold water
1 Tbs rapeseed oil

For the filling

200g chicken, fresh or cooked
1 onion, finely chopped
1 clove of garlic, crushed
1 Tbs thyme leaves
1 Tbs rapeseed oil

If you’re using raw chicken, poach it in salted water or chicken stock, until cooked through.
Meanwhile, fry the onion,garlic and thyme in the rapeseed oil, until translucent and starting to smell good!
Let the cooked chicken (drained) and onions cool for 10 minutes or so.
Cut any larger bits of chicken into smaller pieces. Put the chicken and onion/garlic mixture into a mixer and blend until smooth. Taste for seasoning.

Make pasta sheets in exactly the same way as the method for fresh tagliatelle, just stop at the point where you still have sheets, before you cut them into tagliatelle.
Lay a pasta sheet onto a floured surface and place tablespoons of the filling along the dough, about 1 to 1-1/2 inches apart. Brush around the mounds with eggwash. Cover the mounded dough sheets with a second sheet of pasta. Press down the dough around each mound to seal, making sure that you do not have any air pockets.
Using a 2-inch round cutter, cut out the ravioli. The dough you cut away can be kneaded back together and re-rolled into more sheets, keep going till you run out of pasta or filling.
Pinch each ravioli around the edges to seal. Dust 2 trays with GF flour and arrange the ravioli on the trays, dusting the ravioli with more flour. Refrigerate, covered, until needed.

The filling is already cooked, so boil the ravioli in plenty of salted water until the pasta is ready. Serve with a sauce of your choice, or simply with a little melted butter and parmesan cheese grated on top.

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