Fresh pasta dough:
6 cups All-Purpose Flour
8 Large Eggs
2 tsp. Salt
3 oz. Water
Yields: about 50 ravioli

Procedure: Blend all ingredients in a mixer using a dough hook and mix just until the mix starts forming a ball. If dough is too dry, add a little more water (the dough should be firm and not too sticky). Continue to mix for about 15-20 seconds and remove the dough from the bowl. Cover the dough with saran wrap and let the dough rest for 30 minutes to 1 hour to allow the gluten in the dough to relax and makes for easier rolling. Roll the dough about 1/8” thick and cut circles in the dough for your raviolis about 3 inches in diameter. After you cut out all the dough circles, cover them with saran wrap to prevent them from drying out.

Chicken Mixture for Raviolis:
16 oz. cooked Chicken, shredded
4 oz. Mushrooms, diced
1 oz. Leek or Green Onion, thinly sliced
2 Tbsp. Garlic, chopped
2 oz. Parmesan cheese, shredded
4 oz. Mozzarella, shredded
2 Eggs

Procedure: Sauté the mushrooms, garlic and leeks until done. Add the cooked chicken and cheeses to the mixture and mix by hand. When the mixture has cooled, add the eggs to the mixture.

To assemble the raviolis, place about 1 tsp. of the mixture into each ravioli, crimp down the edges and continue this process until you have made all the raviolis.

Cook raviolis in a pot of boiling water for approximately 10 minutes. Remove from water and allow to drain. Toss ravioli with Alfredo sauce and top with additional Parmesan.

Alfredo Sauce:
1 qt. Heavy Cream
1 Shallot, minced
1 bulb Garlic, minced
1 Tbsp. Butter
2 cups Chicken Stock
2 cups Parmesan cheese
Dash of Nutmeg
Salt and Pepper, to taste

Yields: 1½ qts.

Procedure: Heat butter in stock pot, add garlic and shallots and cook slightly about 1 minute. Add the rest of the ingredients except for the parmesan. Allow the sauce to reduce until slightly thickened before adding the Parmesan. The Parmesan will help thicken the sauce.