Some flavors are just meant to be together. Peanut butter and jelly; chocolate and coffee; wine and cheese; tomatoes and basil-ingredients that are tasty on their own, but combine to become flavors greater than the sum of their parts.
Lemon and capers is one of those combinations. Both are tart; one is fruity and the other is briny, but they aren’t just “sour”. They have a savory flavor that isn’t exactly subtle, but is still light and refreshing. Alone they are pungent, but when softened with a bit of creamy butter, they are lovely with delicate items like fish (as in sole Meunière), chicken (Chicken Piccata), or steamed vegetables (like asparagus).
The charming flavor of lemon and capers is the inspiration for these chicken ravioli. They are tender and feather light, thanks to a filling bound with soft whole wheat bread, plain yogurt, parmesan cheese, and a single egg yolk. The chicken is punctuated with bits of capers and lemon zest, and perfumed with a hint of garlic, then wrapped in tender fresh pasta. Perfect for a spring dinner on the patio with a green salad and chilled white wine.
Chicken Ravioli with Lemon and Capers
You could use ground turkey, veal, beef, or pork instead of the chicken if you prefer. The ravioli can be made ahead of time and frozen for up to two months for an impromptu (but still impressive) dinner.
Ingredients:
Pasta Dough:
1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon kosher salt
3 large eggs, beaten
Filling:
1 slice whole wheat bread
3 tablespoons plain yogurt
1 tablespoon milk
½ pound ground chicken
1 egg yolk
¼ cup grated parmesan or pecorino cheese
1 clove garlic, finely minced
2 teaspoons lemon zest, finely minced
2 tablespoons capers, chopped
For serving:
2 tablespoons butter or olive oil
1 tablespoon capers
3 tablespoons freshly squeezed lemon juice
1 tablespoon fresh parsley, coarsely chopped
Freshly grated parmesan or pecorino cheese
Make the pasta dough. In a food processor, blend the flours and salt. Add the eggs and process for 30 seconds, until the dough comes together in a ball. Dump the dough onto a floured countertop and knead for 5 minutes, until it is smooth. Cover with plastic wrap and allow the dough to rest for at least 30 minutes at room temperature or up to 1 day in the refrigerator.
Make the filling. Mash the bread, yogurt and milk together until smooth, then combine with the remaining filling ingredients and set aside.
Roll the pasta dough. Cut the dough into six pieces. Work with one piece of the dough at a time, keeping the other pieces wrapped in plastic. Run the dough through a pasta machine on the largest setting. Fold the dough in thirds (like a letter), then run it through again. Fold the dough into thirds again, and run it through once more. Dust the dough with flour and continue to roll the pasta through the machine, narrowing the setting each time. My machine has 9 settings, but I stop at 8 for filled pasta.
Fill the ravioli. Working on a floured work surface with one sheet of pasta (cover the others loosely with a cloth to keep them from drying out), put rounded teaspoon-sized dollops of the filling on the pasta, about 1 inch apart from each other and 1 inch from the bottom of the pasta sheet. Wet your finger with water and moisten the pasta around the filling where the seam will be, then carefully bring the top half of the pasta over the filling and line it up with the bottom edge. Seal the pasta by pressing firmly around the filling, squeezing out any air. Use a fluted cutter or knife to cut the ravioli, them place on a flour baking sheet and cover with plastic wrap until ready to cook; up to one day in the refrigerator. You can also freeze the ravioli on the sheet pan and then keep in a Ziploc bag for up to two months.
Cook the ravioli. Bring 4 quarts of salted water to a boil. Add the ravioli (still frozen if applicable) and stir gently. Cook the ravioli for 4-5 minutes, until they float and are al dente.
Serve the ravioli. Melt the butter or olive oil, capers, and lemon juice together. Toss with the hot cooked ravioli and ½ cup of the pasta cooking water, and then sprinkle with the parsley and cheese. Serve immediately.
