Chicken & Pancetta Ravioli’s w/Lemon Arugula Pesto

Serves 12

Prep Time 2 hours (including dough sit time)                   

Cook Time 50 mins (Total for all steps)

 Filling Ingredients

• 3 Chicken Breasts
• 1 Package diced pancetta
• 2 cups arugula
• 1/2 cup parmesan cheese
• 3 Tbs. olive oil
• 3 Tbs. chopped garlic

Pasta Dough

• 4 Cups sifted flour
• 1/2 tsp salt
• 4 eggs
• 1 Egg and water for brushing

Sauce Ingredients

• 4 cups arugula
• Zest and juice from 2 large lemons
• 2 cloves garlic (more if you like)
• 1/2 cup olive oil
• 1/4 cup toasted pine nuts
• 1/4 cup parmesan cheese
• 2 Tbs apple cider vinegar

Directions

For the filling

1. Cut chicken breast into chunks
2. Brown pancetta in large pan remove and place on paper towels to drain
3. Remove 1/2 of the pan drippings from pan then brown chicken with a little pepper
4. Place Chicken Arugula and olive oil in food processor (in batches if needed) and pulse until chopped be sure not to over process you want texture from the chicken
5. Combine Chicken with pancetta and parm cheese and refrigerate for at least an hour ( I made this in the morning and let it sit all day)

For the Dough 

1. Place dough hook on mixer
2. Sift flour and salt into bowl
3. Add your eggs
4. Mix on low until dough ball forms you can add 1 -2 Tbs. of water if needed
5. Transfer dough to cutting board and knead for 1-2 mins
6. Wrap dough in plastic wrap and let sit for 30 mins to 1 hour
7. Separate into 4 balls

For the Sauce

1. Toast pine nuts over low heat either on the stove or in the oven
2. Place all sauce ingredients except olive oil in food processor and begin to process slowly streaming in the olive oil until the pesto forms
3. 

To Make Ravioli’s

1. Roll out dough using pasta attachment on kitche aide mixer. make sure to keep all surfaces well floured as to avoid sticking.
2. Place filling on pasta leaving enough space to cut out ravioli’s
3. Mix 1 egg with 1 tbsp water, brush edges and middles with egg wash then top with second sheet of pasta.
   Press edges to seal then cut into ravioli’s, you can cut ravioli’s with a knife if you don’t have a ravioli cutter.
4. Cook pasta in well salted boiling water for 4-6 mins or until the ravioli float to the top. You can do this in batches if needed
5. Warm sauce in separate pan then add ravioli’s once cooked. DO NOT DRAIN RAVIOLI’s you will want some of the pasta water to thin out sauce. Add more pasta water if needed.

Plate pasta and sauce top with parmesan cheese. Serve with Cesar salad and warmed crusty bread.