Homemade Rosemary Chicken Ravioli - cooking recipe

Ingredients

The filling
1 lb ground chicken, cooked (I have used a deli chicken de-boned and run through the processor)
1 tablespoon chopped fresh rosemary
1 tablespoon minced fresh garlic
salt and pepper
The dough
2 eggs (can use egg substitute)
2 -3 tablespoons water
1 tablespoon olive oil
1 cup white flour
1 -2 cup semolina flour

Preparation

For filling, place all ingredients in a blender or food processor, blending into a paste. Add broth, milk, or cream as needed to moisten.
Set aside.
Blend the eggs, water, and oil.
In a medium bowl place white flour and 1 c semolina.
Make a well in the center and pour in egg mixture.
Knead about 10 times adding flour and water as needed.
It will be a very stiff dough.
Wrap in plastic and let rest at least 30 minutes.
Divide in fourths.
Roll out to setting 5 on pasta maker and form sheets 25\" by 5\".
You can hand roll the dough to these specifications as well.
If you have a ravioli press place dough on top of forms, and place 1 or 2 tsp of filling into each ravioli. With no press put two balls of filling down the dough strip at a time.
Brush water on edges and between filling balls.
Place A strip of dough on top and seal according to your press.
If by hand use a roller or by hand to seal sides and cut into ravioli.
Let them dry at least 10 minutes.
Cook in boiling water for 10 minutes.
Serve w/ alfredo sauce recipe #123545 .