Buffalo chicken toasted ravioli

Butterfly the chicken into thin strips and pound it to an even thinness.

Poach: bring salted water to a boil, turn the heat off, add the chicken, cover and leave about 15 minutes until cooked through.

Make the buffalo sauce from hot sauce and butter, and add garlic.

Make the blue cheese dipping sauce from blue cheese, sour cream, lemon and mayonnaise, thick enough to stick to the ravioli; season with pepper.

Check the chicken's internal temperature to be sure it is safe (it read 189).

Shred the chicken with two forks and toss it in some of the buffalo sauce until coated but not overly saucy.

For a homemade dough, make a well in the flour, crack in four eggs, salt them and whisk, then gradually incorporate the flour from the sides.

Scrape it together with a bench scraper and knead by stretching, tearing and folding to develop gluten until it bounces back.

Wrap in plastic and rest 20 minutes.

Cut the dough in half and in half again; roll each piece through the pasta attachment, narrowing one setting at a time so it does not tear; cover the sheets with a cloth.

Fill the pasta with the chicken and cheese and form little squares.

Variation: use bought wonton wrappers instead of the dough; fill, wet the edges and press shut.

Dredge the ravioli in egg, then Italian breadcrumbs.

Spray with Pam and bake 15 minutes at 400 degrees.

Variation: fry instead in oil heated to 350 degrees, stirring them around until brown.