Chicken and Cheese Raviolis with Marinara Sauce and Fresh Herb Cheese

I didn't get a lot of pictures of these through out the process, because I decided halfway through that it actually looked good, and edible. This was a complete practise run. All my measurements are in "ish" format. I may even leave out an ingredient or two because I was winging it. However, I had to share because they were pretty darn yummy.
I used my sauce recipe:
 http://cookingcraftingmama.blogspot.com/2012/04/amazing-spaghetti-or-marinara-or-pizza.html

I made my own noodles..I started out with about 5(remember this is a big ISH here...) cups of flour. Then i put about 1/2 tsp salt in there. Then I cracked 6 eggs and about 1 tbs olive oil. I mixed the mush mess with my hands until i could do no more... then I begged my husband to add about a tbs more oil and about 3 tbs water.(my hands were messy and i couldn't pull it free from the dough) i took out the glob and started kneading in on a floured surface until it resembled more dough-like. still really tough. I kept kneading until smooth. Then I put a couple tbs of olive oil in a bowl and slapped the dough ball in there, covered it with a tea towel and left in alone for a good 45 min. In the meantime, I started my sauce ^. I also made the marinade for the chicken breast.

I put 2 chicken breast in a zip lock bag with a few tbs of olive oil(i really like this stuff, can you tell?!?) about 2 tbs of fresh chopped basil. dash of red pepper flakes, some oregano, Rosemary, thyme, salt, pepper... hmmm, i think that was it. toss it back in the fridge for another hour or so. Then I made the amazing cheese inside stuffing

I took about a cup of Parmesan cheese and about 2 cups of mozzarella cheese(OK maybe double that amount... ish-ing again) added about 3 tbs fresh chopped basil, rosemary, thyme, oregano and threw in some red pepper flakes(just a pinch, not too many) I put all of this into the food processor and let it go until it all resembled a Parmesan like crumble. after a while the moisture form the mozz makes it all kind of clump together... its OK. were squishing it into raviolis, remember? that is, if it makes it that far, because personally, between me and the baby taking a pinch here and there... well there was just enough left to make dinner by the time it came to stuffing.

Take the chicken out of the fridge and cook it until done in a pan on the stove. Chop up into small pieces.

Roll the dough out thin, about 1/4" and cut into strips around 3-4" wide and 12-15" long. start putting the cheese and chicken in spoonful amounts on one of the strips of dough. when done cover all of it with another strip of dough and push down all around the edges where the stuffing is to keep it all in. then use a sharp knife and cut each into squares. pick each one up, pinch tighter around the edges and cut off excess. set on a plate and let dry for about an hr before cooking.

In a boiling salted pot of water cook the raviolis, don't over crowd the pot. pay close attention to noodles, they will cook in about 5 minutes. Drain well.






















Serve with marinara over the top and any remaining cheese, or simply Parmesan. Deliciouso!





And here is my tub of lard carring a tub of Lard, shes so helpful!