Chicken Cacciatore Ravioli Recipe - Great Italian Chefs

Ingredients

• 250g of pasta flour, plus extra for dusting
• 3 egg yolks, lightly beaten
• 2 eggs, lightly beaten, plus 1 extra to glaze
• 25g of olive oil
• 1 pinch of salt
• 2 chicken thighs, skin on, deboned and cleaned
• 1 garlic clove, chopped
• 1 red chilli, chopped
• 2 spring onions, diced
• 1 stick of celery, diced
• 1 carrot, diced
• 1 handful of girolles, chopped
• 100ml of white wine
• 400g of tinned chopped tomatoes, preferably Piennolo
• 30g of extra virgin olive oil
• salt
• pepper
• 50g of cavolo nero, cleaned and chopped
• 1 garlic clove, whole
• 1/2 red chilli
• 15g of extra virgin olive oil
• 15g of girolles, chopped
• 3g of mixed herbs, sprigs such as rosemary, thyme and marjoram
• 20g of vegetable stock
• 15g of burrata
• 4 sprigs of rosemary
• 4 sprigs of oregano
• extra virgin olive oil