Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     olive oil
 250      gram          minced chicken
   4                    anchovy fillets -- chopped
   2      tablespoons   grated fresh parmesan cheese
   1      tablespoon    cream
     1/4  teaspoon      ground nutmeg
   1      teaspoon      grated lemon rind
   2      tablespoons   lemon juice
     1/4  cup           chopped fresh parsley
   1                    quantity plain pasta dough
                        - -- (2 cups flour, 3
                        -- eggs)
  60      grams         fresh parmesan cheese
                        - thinly sliced  -- (optional)
                        ***CREAMY CHEESE SAUCE***
  30      grams         butter
   2      tablespoons   plain flour
   1      cup           water
   1      small         chicken stock cube -- crumbled
   1      300 ml        carto cream
   2      tablespoons   grated fresh parmesan cheese

Preparation:

Heat oil in pan, add chicken, cook, stirring for 2 minutes. Stir in anchovies, cheese, cream, nutmeg, rind, juice and parsley. Blend or process mixture until smooth. Divide pasta dough in half, roll each piece until 2 mm thick. Place 1/4 level Tsp of filling 3 cm apart over 1 sheet of pasta. Lightly brush remaining pasta sheet with water, place over filling; press firmly between filling. Cut into square ravioli shapes. Lightly sprinkle ravioli with a little flour. Just before serving, add ravioli to large pan of boiling water, boil,uncovered, for about 5 minutes or until just tender; drain. Combine ravioli with hot sauce; serve topped with extra cheese. Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat until bubbling. Remove from heat, gradually stir in combined water and stock cube, stir over heat until mixture boils and thickens. Simmer, uncovered, until reduced by half. Just before serving, stir in cream and cheese. Serves 4. Source: Australian Woman's Weekly, Pasta Cookbook posted by Linda Davi