Former writing teacher, Ruth A. Douthitt is the award-winning multi-published author of books for adults in fiction and nonfiction as well as children’s fiction.
When she isn’t traveling to Italy, she resides in Arizona with her husband and dance partner, Scott, and their little dog.
Ruth loves creating art, running, hiking, and interviewing authors on her podcast, A Writer’s Day.
For more information about Ruth, visit her website:
Venetian Chicken Ravioli
Ingredients:
For the Pasta Dough:
2 cups (250g) all-purpose flour
3 large eggs
1 tablespoon olive oil
A pinch of salt
For the Filling:
1 cup (250g) cooked chicken breast, finely chopped
1/2 cup (125g) ricotta cheese
1/4 cup (25g) grated Parmesan cheese
1 garlic clove, minced
1 tablespoon fresh parsley, chopped
Salt and black pepper to taste
For the Sauce:
1/2 cup (120ml) chicken broth
1/2 cup (120ml) heavy cream
2 tablespoons unsalted butter
1 garlic clove, minced
1/4 cup (25g) grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Make the Pasta Dough:
On a clean work surface, mound the flour and create a well in the center.
Crack the eggs into the well, add the olive oil and salt.
Using a fork, gradually incorporate the flour into the eggs until a dough forms.
Knead the dough for about 10 minutes until it is smooth and elastic.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Prepare the Filling:
In a bowl, combine the finely chopped chicken, ricotta cheese, Parmesan cheese, minced garlic, and chopped parsley.
Season with salt and black pepper to taste.
Mix well until all ingredients are evenly incorporated.
Roll Out the Pasta Dough:
Divide the rested dough into two equal portions.
