Stuffed Pasta!

Chicken Breast Angnolotti with Butter Sauce

  

Ingredients:

For Pasta:

-        1 3/4 cups (8 ounces) all-purpose flour

-        6 large egg yolks

-        1 large egg

-        1 1/2 teaspoons olive oil

-        1 tablespoon milk

For Filling:

-        1 chicken breast

-        Rosemary

-        Thyme

For Sauce:

-        2/3 cup of butter

-        2 tablespoons garlic powder

-        1 teaspoon of milk

-        Grated Grana Padano cheese

Directions:

1)     Mix all ingredients in a bowl with a spatula and begin kneading the dough until it is a smooth texture. Let the dough rest for 15 minutes.

2)     Heat and oil the pan, and rub rosemary and thyme leaves on chicken breast. Place the chicken breast on the pan and let it sear for 2-3 minutes on each side. After cooked, take out of pan and leave it to rest.

3)     Heat a second pan and heat all ingredients except for Grana Padano in the pan until it is a smooth, clear liquid.

4)     Grind the chicken breast in the mincer once and roll into a ball. Do not use a food processor.

5)     Roll the pasta into a ¼ inch thick and 12cm wide sheets, and add one tablespoon of ground chicken onto every 8cm² of pasta. Fold the pasta once and use a knife to slice between each piece with a filling.

6)     Drop the pasta into boiling water for 3-4 minutes and let it cool for a minute afterwards.

7)     Place pasta in the centre of the plate and add a small amount of butter sauce. Finely grate some Grana Padano cheese on top.

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