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By Craig Claiborne
Sauté the chicken breasts in half of the butter until lightly browned.
Sauté the chicken livers briefly in the same skillet. Grind the chicken breasts, livers and ham, using the finest blade of a food grinder. Add the cheese; mix.
Melt the remaining butter in a small pan and stir in the flour. Gradually stir in the milk and bring to a boil, stirring. Add the cream and season with salt and pepper to taste.
Add enough of the sauce to the chicken mixture to moisten it.
Roll out dough until it is paper-thin. Cut into one- or two-inch squares or circles. Place one teaspoon of the filling in the middle of each piece of dough, top with another piece, and seal the edges.
Drop ravioli into the boiling water. Cook one-inch ravioli for eight minutes, two-inch ravioli for about twelve minutes.
© 1966 Craig Claiborne estate. All rights reserved.