Ingredients

• Pasta: 2 eggs for every 1 cup of flour
• Filling: ground chicken, ground nutmeg, salt, pepper, cream cheese, ricotta, egg, lemon zest

Directions

1. ke pasta. Using a pasta machine, thin to level 6.

2. Make filling. Place on half of pasta.

3. Cover with the remaining half of pasta.

4. Using a pasta cutter, cut into individual raviolo.

5. Add ravioli to boiling water. Ravioli is ready when they rise to the top.

6. Add to broth or sauce.

7. To freeze: Do not cook beforehand. Cover a cookie sheet with parchment paper. Add ravioli in a single layer to cookie sheet and place in freezer. When frozen, place in plastic bags.

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