Ingredients
- 400 g Chicken breast
- 400 g Seasonal vegetables
- 300 g Sausage by the meter
- 230 g Flour
- 5 pcs Yolks
- 1 pc Egg
- Chicken broth
- Sage
- Grated Parmesan
- Extra virgin olive oil
- salt
- pepper
Mix the flour, egg and yolks with a fork, then knead on a pastry board until the dough is smooth, firm and elastic; cover it and let it rest in a cool place for 30 '.
Peel the sausage and chop it. Cut the chicken breast into two or three slices. Put the sausage on the bottom of the saucepan, place the chicken slices on top, season with salt and pepper and add 2-3 sage leaves.
Bring to medium-low heat, cover and cook for 10 ', then turn the chicken (the sausage will have released its fat on the bottom) and continue cooking, always with the lid on, for another 5-6'. Cut the vegetables into cubes, sauté them with 2-3 tablespoons of oil, wet with 1 liter of chicken broth, cover and cook for 40 '(vegetable soup).
Blend the chicken with the sausage and their cooking sauce with 2 tablespoons of parmesan until you get a homogeneous mixture. Roll out the dough into large strips; collect the filling in a pastry bag and distribute it on the strips of dough in small nuts spaced a couple of centimeters apart.
Cover the filling with a strip of dough, folding it on the long side; make it adhere well, gently press the dough and pinch it (plin) between one knob of filling and the other so that the two layers adhere and do not return air bubbles.
Trim the edge with a notched wheel. Separate the ravioli del plin with the wheel: as you cut them they will turn on themselves forming a small package. Boil them in abundant salted boiling water and serve with the vegetable soup, partially pureed.
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