Ravioli di Pollo al Burro Nero

Ingredients

• 200 g all-purpose flour
• 2 large eggs
• 250 g boneless chicken thighs
• 120 g ricotta cheese
• 50 g Parmigiano-Reggiano
• 1/4 tsp ground nutmeg
• 80 g unsalted butter
• 10 fresh sage leaves
• 30 g hazelnuts
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Make the pasta dough: mound the flour, make a well, crack in the eggs, and knead for 10 minutes until smooth. Wrap and rest at room temperature for 45 minutes.

2. 2

   Meanwhile, season the chicken thighs with salt and pepper, roast at 200°C (400°F) for 20 minutes until cooked through, then cool and finely chop or shred.

3. 3

   Mix the chicken with ricotta, half the Parmigiano, nutmeg, and a pinch of salt and pepper to make the filling. Chill until needed.

4. 4

   Roll the rested dough through a pasta machine (or thin by hand) to setting 7, about 1 mm thick. Cut into two long sheets.

5. 5

   Place teaspoonfuls of filling 4 cm apart on one sheet, brush edges with water, lay the second sheet on top, press out air pockets, and cut into ravioli. Seal firmly with a fork.

6. 6

   Toast the hazelnuts in a dry pan for 3-4 minutes, roughly chop, and set aside.

7. 7

   Bring a large pot of salted water to a gentle boil. Cook ravioli for 4-5 minutes until they float and the pasta is tender.

8. 8

   While the ravioli cook, melt the butter in a wide pan over medium heat until it foams and turns hazelnut brown (about 4 minutes). Add sage leaves and fry briefly.

9. 9

   Transfer the drained ravioli into the brown butter, toss gently to coat, and plate with toasted hazelnuts, remaining Parmigiano, and black pepper.