Chicken & Feta Raviolli with Butternut Sauce
INGREDIENTS3 Chicken fillets minced
1 tbs crushed rosemary
1/2 cup feta
Salt & pepper
Cook chicken mince in olive oil with salt pepper & rosemary, set aside and cool
Add feta to mixture.
Fill in pasta dough pockets.
Boil for 15mins.
Boil butternut once cooked drain and mash with 1 tsp. butter, salt, pepper then add cream. Mix with ravioli.
Served with grated Parmesan.