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1
Mix the flour with the salt in a large bowl.
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2
Make a well in the middle then crack the eggs into the well, one at a time.
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3
Using your fingertips, mix well and begin to knead the fresh mixture into fresh dough.
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4
Put the dough on a table and knead well with both hands until the dough is smooth and elastic, rolling it out using a rolling pin if needed.
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5
Wrap the dough in clingfilm and rest for 30 minutes.
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6
To make the filling, pan fry the onions and chicken cubes until the chicken browns and set to one side to cool down for 20 minutes, ready to be used when the dough is removed from the clingfilm.
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7
Once the filling cools, add the mascarpone cheese, the chopped rosemary, parmesan, salt and pepper.
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8
Unwrap the dough and scatter flour over a worktop.
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9
Roll the pasta out as thin as possible into sheets one for the bottom and one to cover the filling.
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10
Spoon one teaspoon of filling onto the bottom sheet and leave a gap of approximately 2cm between each portion of filling.
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11
Cover the filling with the top sheet of pasta so that both sides meet, gently using your fingers to seal the filling with the sheet.
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12
Using a pasta cutter or a knife, gently cut into squares and check that all edges are sealed before cooking.
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13
Cook the ravioli in a large pan of lightly salted boiling water and simmer gently for 3-4 minutes, avoiding overcooking.
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14
Drain the ravioli thoroughly and put them in a large saucepan with melted butter.
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15
Mix carefully and serve with the sauce (see steps 11 & 12) poured over the pasta and some parmesan grated on top.
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16
To make the sauce, boil the Valpolicella or Amarone wine with the sugar and onion until it thickens.
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17
Drain the sauce and onion, using only the smooth sauce for the pasta.
