Lemony Chicken and Anchovy Ravioli

• 2 teaspoons olive oil
• 1 cup chicken minced
• 4 each anchovy fillets
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated
• 1 tablespoon cream
• 1/4 teaspoon nutmeg ground
• 1 teaspoon lemon zest grated
• 2 tablespoons lemon juice
• 1/4 cup parsley leaves chopped
• 3 tablespoons parmesan, parmigiano-reggiano cheese, grated

1. Heat oil in pan, add chicken, cook, stirring for 2 minutes.
2. Stir in anchovies, cheese, cream, nutmeg, rind, juice and parsley.
3. Blend or process mixture until smooth.
4. Divide pasta dough in half, roll each piece until 2 mm thick.
5. Place 1/4 level Tsp of filling 3 cm apart over 1 sheet of pasta.
6. Lightly brush remaining pasta sheet with water, place over filling; press firmly between filling.
7. Cut into square ravioli shapes.
8. Lightly sprinkle ravioli with a little flour.
9. Just before serving, add ravioli to large pan of boiling water, boil, uncovered, for about 5 minutes or until just tender; drain.
10. Combine ravioli with hot sauce; serve topped with extra cheese.

olive oil, chicken, anchovy fillets, parmesan, cream, nutmeg ground, lemon zest, lemon juice, parsley, parmesan

Taken from recipeland.com/recipe/v/lemony-chicken-anchovy-ravioli-42326 (may not work)