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Method
Make it happen
- 01
Knead flour, eggs and salt into smooth dough and let it rest under a cover for 30 minutes.
- 02
Combine thoroughly cooked, cooled chicken with ricotta, parsley and lemon zest; refrigerate filling until needed.
- 03
Roll the dough thin, dot with chicken filling, cover with another sheet and press out air, sealing edges firmly.
- 04
Simmer ravioli in salted water 3–5 minutes until the pasta is tender and the filling is hot; dress with chive butter.