Chicken and White cheese Basil Ravioli

Pasta dough (basic recipe here)

Egg wash: 1 egg, beaten + 2 tbsp water

Filling:

3 chicken breasts (cooked and chopped)

½ cup freshly chopped basil

½ lb shredded white (Monterey jack) cheese

Sauce:

2 can cream of mushroom soup

1 cup sour cream

1 cup milk

1 tbsp onion powder

1 tsp salt

2 tsp seasoning salt

Mix all filling ingredients together in bowl. Roll pasta dough into 2 flat sheets (or multiples of 2), using pasta machine or rolling pin. Make sure dough is not sticky, and lay on floured surface. Scoop portions (1 tsp for small, 1 tbsp for large) of filling onto bottom sheet of pasta, in rounded mounds at least ½-1” apart (leave room for sealing each ravioli). Brush egg wash onto other sheet; and lay on top of filling sheet, egg side down, touching filling. Gently press dough edges to seal around each mound, and push out any air trapped in filling. Cut raviolis apart, using knife, or cookie cutters…whatever shape you like. Move onto wax paper.

In pan, or pot, on stove add all ingredients for sauce. Add any extra filling to sauce as well. Stir and heat over medium until simmering. Cook 5 minutes, stirring occasionally.

Heat salted water in large pot, on high heat (my 6 quart pot was only big enough to cook ½ the raviolis at one time). Add raviolis to boiling water. Wait for water to boil again, and cook 4-5 minutes, until desired tenderness. Drain water. Add sauce to raviolis. Serve.

(an original recipe, by Jen)

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