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["In a large pot, add 2 liters of water, chicken, carrot, onion, garlic cloves, juniper berries, and bay leaf. Add salt to taste, and cook.", "Remove only the chicken breast and carrot. Grind in the blender with grated cheese, and about 200 milliliters of the cooking broth.", "The remaining chicken and broth may be used for another recipe.", "Set aside.", "Place the flour on a working surface, and make a hole in the middle.", "Put the eggs in the hole, and mix from the inside out, until they are well blended with the flour.", "Knead until you get a homogeneous mixture, and smooth dough.", "Keep sprinkling with flour the working surface whenever necessary, but not too much, so as not to dry out the dough.", "Divide the dough in 3 or 4 portions.", "Roll out each portion of dough in long rectangles, as thin as possible.", "Place about 1 tablespoon of filling (be generous, because the pasta expands when cooked, and the filling almost disappears) in the center of the dough, at 2 centimeter intervals, depending on the desired size of the ravioli.", "Brush with water the ends of the dough with filling, and cover with another piece of dough.", "Press with fingers between the filling, and the edges with a knife", "Cut into squares, or use a template.", "Repeat procedure until all the dough has been used.", "Cook the ravioli ""al dente"" in salted boiling water.", "Put the peeled and chopped tomatoes in a saucepan with a bit of olive oil. and the tomato pulp. Bring to a boil, lower heat, and simmer for a few minutes until reduced.", "Add about 150 milliliters of the cooking broth, sugar, and salt to taste. Let cook for a few more minutes.", "Grind the sauce in a blender, adding more broth if necessary.", "Serve the ravioli immediately, topped with the sauce, and garnish with dried parsley."]
