Anchovy Ravioli (base recipe)

Note: Before Carolyn submitted an tweaked version of Anchovy Ravioli, she had posted the recipe below after writing her thoughts and views below.

Tweaked version:
http://sheepthrillsrecipes.blogspot.com/2013/02/anchovy-ravioli.html

A certain male shepherd in the vicinity has requested anchovy ravioli. I have only been able to find one recipe thus far, and I think it needs tweaking. I won't have the time to make a batch for tasting beforehand; these are going to be made early Sat. morning to bring to the True North potluck on Saturday eve.

The recipe follows below.

I have an aversion to mixing a cream based sauce with an anchovy filling. The cream/parmesan sauce to my mind, just does not go with anchovies. Also, I would not put cream and nutmeg (eew!) in the ravioli filling. It seems as though they are mixing their genres.

Anyone have any ideas???? Perhaps a chicken/anchovy filling with a bit of garlic, parsley, and lemon zest (maybe even some minced black olives) and served with a light tomato sauce (like puttanesca, with many of the ingredients inside the ravioli, rather than the sauce). A ravioli stuffed with just anchovies would be too strong.
Help!
Carolyn
(6/6/01)

Anchovy Ravioli (base recipe)

2 tsp Olive oil
250 g Minced chicken
4 Anchovy fillets, chopped
2 tbsp Grated fresh Parmesan cheese
1 tbsp Cream
1/4 tsp Ground nutmeg
1 tsp Grated lemon rind
2 tbsp Lemon juice
1/4 cup Chopped fresh parsley

1 Quantity plain pasta dough, (2 cups flour, 3 eggs)
60 g Fresh parmesan cheese, thinly sliced (optional)

Creamy Cheese Sauce:
30 g Butter
2 tbsp Plain flour
1 cup Water
1 small Chicken stock cube, crumbled
300 ml Carton cream
2 tbsp Grated fresh Parmesan cheese

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 Davis