Ingredients
1½ cups semolina flour
1½ cups all purpose flour
4 whole eggs
4 tbsp olive oil
4 tbsp water
1 tsp kosher salt
1 cup cooked chicken, finely shredded
3 tbsp butter
¼ cup grated parmesan cheese
¾ cup whole milk ricotta cheese
1 tsp Italian herbs, dried
2 tsp garlic powder
salt
pepper
wonton wrappers
2 tbsp parsley, chopped
2 tbsp olive oil
2 tbsp butter, unsalted
1 medium onion, finely diced
4 garlic cloves, minced
2 tbsp fresh basil, chopped, or 1 tbsp dried basil
30 oz tomato sauce
salt
pepper
1 tsp sugar
1 cup heavy cream
¼ cup grated parmesan cheese, plus more for topping
Preparation
Combine the dry ingredients in the bowl of a stand mixer. Start mixing it on low and add egg 1 by 1, mixing for about a minute after each addition.
Turn the speed to medium. Add the olive oil and water. Mix until all the flour is moist, and then put it together into one ball.
Knead dough for 8 to 10 minutes or until the dough is elastic.
Cover the dough with plastic wrap and rest for 30 minutes. Meanwhile, prepare the filling and sauce.
In a large bowl, combine all filling ingredients. Mix well.
In a large saucepan, heat the oil and butter over low heat.
Add the onion and garlic and sauté for 1 minute.
Add the tomato sauce, salt, pepper and sugar and mix well.
Cook on low for 30 minutes, stirring occasionally.
Remove from heat and stir in the heavy cream and basil.
Divide the dough into two. Using a pasta roller or a rolling pin, roll the dough into a thin rectangular strip, about 24x4 inches.
Use an ice cream scoop or cookie scoop to place little balls of the filling into one side of the dough. Make sure to leave at least 1 inch space around the edge.
Brush the edges of the dough so that they stick. Fold the other side of the dough over the filling to cover.
Gently press the top and bottom dough together.
Use a knife or a fluted pastry wheel to cut them into squares. Seal the seams together using a fork. Set aside until ready to boil.
Prepare a big pot of salted boiling water.
Cook the ravioli in batches for about 2-4 minutes, or until they float.
Toss them into the hot sauce. Top with more cheese and basil. Serve and enjoy!
