Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  eggs
  200            grams  flour -- (7 oz)
  2                     chicken breasts
  2        tablespoons  chopped carrots
  2        tablespoons  chopped celery
  1              pinch  garlic
                        fresh basil
  1                     lemon -- juice of
  200            grams  ricotta cheese -- (7 oz)
                        parmesan
                        salt and pepper
                        egg wash -- (1 egg and some
                        -- water)
                        ***FOR THE SAUCE***
                        olive oil
  1              clove  crushed garlic
  425      milliliters  drinking tomato juice -- (3/4 pint)
                        some ripped basil leaves

Preparation:

In a large bowl add the eggs to the flour (100g flour per person, 1 egg per 100g) and a pinch of salt, work the mixture into dough and then into a ball, leave it in the fridge for 1/2 hour. In a pan heat some oil until hot, and then add the two chicken breasts cook each side until the chicken is sealed but not cooked, take off the heat and put the chicken breasts in a blender. Also in the blender add two large tablespoons of finely chopped vegetables carrots and celery, pinch of garlic, handful of fresh basil, squeeze of whole lemon juice, the Ricotta cheese, handful of parmesan and pinch of salt and pepper. Take the pasta out of the fridge and roll it out until it is like a thin pizza base. Teaspoon the mixture onto the pasta (about 6) and then with the egg wash (1 egg and some water) and in between each teaspoon of the mixture spread the egg wash. Fold over the pasta and then cut out little ravioli squares, pinch round each side, drop the parcels into boiling salted water and cook for about 5 minutes. For The Sauce: In a pan heat some olive oil and add a clove of crushed garlic, when the garlic is soft add 3/4 pint of drinking tomato juice, some more olive oil (about a tablespoon) and a couple of leaves of ripped basil. Add the Ravioli to the sauce, and heat for about 1 minute. Serve with a sprinkle of parmesan.

Nutritional Information:

2226 Calories (kcal); 91g Total Fat; (37% calories from fat); 176g Protein; 168g Carbohydrate; 846mg Cholesterol; 669mg Sodium