Chicken and Ham Stuffed Raviolini with Spring Ragu

On a pastry board arrange the flour in a fountain and place the eggs and a pinch of salt in the center. Start to amalgamate the ingredients and knead until you get a firm and smooth dough. Cover the dough with cling film and let it rest in the refrigerator. Finely chop the AIA Chicken Breast and brown it in a pan with a drizzle of oil, then add the chopped ham, mix well and let it cool. Put the meat in a bowl, add the eggs, Parmesan, a pinch of nutmeg and adjust with salt and pepper. Mix the mixture very well and set it aside.

Roll out the dough until you get a very thin sheet. On the sheet arrange the filling spaced a few centimeters apart. Cover with another sheet and cut the raviolini with the pasta cutter.

Wash the vegetables and cut them into cubes. In a large pan, fry the garlic clove in extra virgin olive oil. Add the vegetables and sauté them. Adjust with salt and pepper. Boil the raviolini in plenty of boiling salted water, drain them once cooked and dip them in the vegetable dressing.