Chicken Sausage Ravioli

Pasta stuffing:

2 TBls unsalted butter

one medium onion (diced)

8 ounces ground chicken

4 ounces sweet italian sausage, ground or casings removed

1/4 cups ricotta

1/4 cup grated mozzarella

3 tablespoons goat cheese

4 leafs of basil, chopped (optional)

Cook the onion and both types of the meat with the butter. Cool on a paper towel. Grind in a food processor. Add the chicken mixture to the three cheeses. Mix well.

PASTA DOUGH:

1 1/2 cup Semolina Flour

1/2 tsp salt

2 eggs

2 TBls water

2 Tbls olive oil

Combine semolina and salt. Add beaten eggs, water and oil in the center of the flour. Slowly blend until it makes a stiff dough. Knead 10 minutes or until the dough is elastic. Wrap dough in plastic wrap and rest for 20 minutes. When ready, on a lightly floured surface, roll our dough using a pasta machine to the number #6. and assemble raviolis.

recipe from www.auntbsfavorites.blogspot.com