Chicken and rosemary ravioli with a red wine reduction recipe
"The thickness of the pasta should be no greater than that of a wafer to ensure the perfect balance of the dough and filling."
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Ingredients
- 250 g all purpose flour
- 2 eggs
- 2 tbsp olive oil
- 1 pinch salt and pepper
- 300 g chicken breast, cut into small cubes (approx 1cm)
- 100 g mascarpone cheese
- 2 g rosemary, chopped
- 50 g Parmesan cheese, grated
- 50 g chopped onions
- 250 ml Valpolicella or Amarone wine
- 2 tbsp sugar
- 30 g red onion, sliced into big pieces
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