Curd Ravioli with Chicken Stuffing

For the curd ravioli with chicken filling, first prepare the dough: Drain the curd in a sieve and squeeze it even more with the back of a spoon. Knead with flour, egg, olive oil and salt to a smooth dough. Form into a ball, wrap in plastic wrap and let rest in the refrigerator for 1 hour.

For the filling, boil the potato until soft, peel and press through the potato ricer while still hot. Rinse the chicken fillet in cold water, pat dry and cut into cubes. Put through a meat grinder or grind in a food processor.

Finely chop the shallots. Heat olive oil in a pan and roast the shallots until golden. Add the chicken mixture and roast. Deglaze with white wine.

In a mixing bowl, combine the chicken mixture with the mashed potatoes, ricotta, yolks, chopped persil and thyme. Season to taste with salt and pepper.

Form the dough into a roll and cut slices. Roll out the slices thinly into circles on a floured work surface. Place a teaspoon of filling in the center of each and brush the edges with a little water. Fold the dough over the filling and press the edges down with fork tines.

Bring plenty of salted water to a boil in a saucepan and let the curd ravioli steep in it for about 7 minutes.

Strain the curd ravioli with chicken filling and toss in a little liquid butter.

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