Creole Chicken Ravioli
|Cracked black pepper pasta||8 Ounce|
|Ground chicken||450 Gram (Raw One)|
|Italian sausage meat||125 Gram (Hot / Spicy)|
|Bread crumbs||125 Milliliter|
|Olive oil||15 Milliliter|
|Minced onion||250 Milliliter|
|Minced green bell pepper||125 Milliliter|
|Cayenne pepper||1 Pinch|
|Creole sauce||500 Milliliter (Use Hot)|
Prepare the pasta.
Cover with a moist cloth until required.
Heat the oil in a skillet, saute the onion, bell pepper and garlic until tender and all moisture has evaporated.
Blend the chicken, sausage, bread crumbs, vegetables, eggs and seasonings together.
On a pasta sheet place 1 tbsp (15 ml) size of filling spread evenly over the sheet.
Lightly moisten the pasta around the filling.
Place a second sheet of pasta over the first.
Use a scalloped pastry roll and cut between the filling.
Place the ravioli in a kettle of salted boiling water a few at a time.
Cook for 3-4 minutes after each floats.
Transfer to a serving platter.
Pour the Creole sauce over the ravioli and serve.