Buffalo Chicken Ravioli with Blue Cheese Alfredo

For the pasta dough:

2 cups flour

2 tsp salt

3 eggs+1 for egg wash

2 tbls water

2 tbls olive oil

Directions:

1. Sift flour and salt together, form a well in the middle of the sifted mixture.

2. Beat eggs then add to the well.

3. Slowly work the egg mixture into the flour, then add the water and oil slowly until dough is slightly sticky.

4. Knead the dough for 8-10 minutes

5. Wrap in plastic wrap and put in the fridge to rest for 30 minutes.

For the filling:

1 pound ground chicken

3 cloves minced garlic

1 tsp rosemary

1 tsp thyme

salt and pepper

olive oil

1/4 cup blue cheese

1/3 cup ricotta

1/8 cup hot sauce (or to your liking)

Directions:

1. Over medium high heat cook minced garlic, rosemary, thyme and olive oil until fragrant.

2. Add the ground chicken to the pan, then salt and pepper to your liking, continue cooking the chicken until brown and thoroughly cooked.

3. Combine blue cheese, ricotta, hot sauce and chicken mixture in a bowl. Set aside.

4. Roll out the pasta dough into a rectangular shape that is thinner than a nickel and you can see a piece of paper through it.

5. Cut the dough into ravioli sized pieces

5. Place teaspoonfuls of the buffalo chicken mixture onto the dough leaving enough room to seal them

6. Beat an egg and brush the edges of each ravioli then cover with more dough and press edges together.

7. Bring a pot of water to a boil and salt generously

8. Boil ravioli (no more than 7 at a time) for about 4 minutes

9. Remove cooked ravioli from water and set aside.

For the Blue Cheese Alfredo:

1/2 cup blue cheese

1 pint of heavy cream

1 clove garlic

salt and pepper to taste

Directions:

1. Heat olive oil in a sauce pan

2. Grate garlic into the oil and cook until fragrant

3. Add heavy cream and bring to a boil, then reduce to about half

4. Add blue cheese and stir until melted.

5. Add the cooked ravioli to the blue cheese alfredo and plate

6. Take a picture and post to facebook so I can see :)

Side note:

After preparing I wished I had extra blue cheese to top the whole pasta dish with, but I'm also a huge blue cheese fan, so use that note as you wish.

Bring heavy cream to a boil then reduce to about half