Recipe for Roasted Chicken Ravioli

Use leftovers from a roast chicken, scrape the carcass, and remove the pieces to extract about 150g of meat. Set aside the recovered pieces.

Put water in a pot and add the cleaned carcass, let it boil for 30 minutes.

While it is boiling: in a skillet, sauté the liver with garlic, ginger, and lemongrass. Sauté everything in olive oil and add the extracted pieces to the mixture. Let cool, then add chives, parsley, cilantro, green onions, pumpkin seeds in small pieces + liver. Set aside.

Prepare the ravioli dough: mix all the ingredients and pass through the pasta machine to the thinnest setting.

Roll out the dough and cut squares measuring 5 cm on each side. Place 1 spoonful of filling in the center and proceed to fold, sealing the edges with water.

Cook the dumplings in salted water for 1 minute.

To finish For the plating: place a few ravioli at the bottom of the dish, a tablespoon of broth.