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