Name: Caprese Chicken with Pesto Ravioli
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 cups all-purpose flour; 3 eggs; 1 egg + 1 tbsp water (for egg wash); 4 chicken breasts; 1/4 cup olive oil; 1/4 cup balsamic vinegar; 2 tbsp soy sauce; 1 tsp dried oregano; 1 tsp dried parsley; 2 tbsp brown sugar; 2 tsp dijon mustard; 3 garlic gloves (grated); Salt & Pepper to taste; 2 garlic cloves; 1/3 cup pine nuts; Heaping 1/2 cup grated parmesan; 2 cups fresh basil; 1/2 cup olive oil; 2 tsp lemon juice; Salt & Pepper to taste; 1 cup ricotta cheese; Pinch of salt; 1 egg; 1/2 tsp dried oregano; 1/4 cup freshly grated parmesan; Pepper to to taste; 1 garlic clove (grated); 4 slices of fresh mozzarella; Balsamic glaze; Fresh basil

Instructions

For the tomato confit:

Preheat oven to 375F.
Add tomatoes, garlic, olive oil and salt into a small glass baking dish or ceramic.
Bake for 30-45 minutes or until the tomatoes are bright red and softened.

For the chicken:

Mix the marinade ingredients in a large bowl and whisk to combine. Poke the chicken breasts with a fork and add into the marinade. Toss so that all the chicken is coated.
Cover and refrigerate for at least 30 minutes, but preferably overnight. (Just marinate as long as you can!)
When you're ready to cook, preheat the oven to 375 F (unless it's already on from the tomato confit.) Heat a large pan on medium heat. Add in your chicken breasts and sear for 3-4 minutes per side. Remove chicken, and add to a parchment-lined baking sheet. Bake for 15-18 minutes or until internal temp is 165 F.
Just before serving, add a slice of fresh mozzarella to the top of each chicken breast and broil for 2 minutes. Serve and top with balsamic glaze, and fresh basil and enjoy with the tomato confit.

For the pesto:

For pesto: in a food processor, add garlic, nuts and cheese and blitz until combined.
Add in basil and blitz until broke down.
Drizzle in olive oil while continuously blending. Add in lemon juice and season with salt & pepper. Cover and refrigerate until ready to use.

For the dough/filling:

Add the flour to a work surface and form a well. Add in your 3 eggs and using a fork, slowly incorporate the eggs into the flour.
When it becomes a shaggy dough, knead for 8-10 minutes or until a smooth dough is formed. Add more flour if needed while kneading. Wrap the dough in plastic wrap and rest for 30 minutes.
For the filling, whisk the ingredients in a medium bowl to combine. Add the filling to a large ziploc bag or piping bag.

To assemble the ravioli:

When you're ready to assemble, split the dough into 4 equal pieces and cover in flour. Using a roller or pasta attachment, feed the dough in starting from size 1 and make your way up to size 6. Ensure to flour the dough consistently so it doesn't split when you're putting it through the machine.
Lay out the four sheets, ensuring there is flour on the work surface.
Brush the top half of each of the pasta sheets with egg wash, and pipe on about 1 tsp of filling across the top half, leaving about an inch in between.
Fold over the other half of the dough, and using your hands, press the dough around the filling to ensure it seals. Then cut into squares.
Bring a pot of water to a boil. Generously season with salt. Add in your ravioli and cook for 4-6 minutes.
Meanwhile, heat a pan on low heat. When your ravioli is done, transfer the ravioli into the pan and add in all of your pesto, as well as 1/2 cup of the starchy pasta water. Gently toss until it's coated the ravioli and thickened slightly. Season with any additional salt & pepper.
Serve warm and enjoy!

Caprese Chicken with Pesto Ravioli