Chicken Ravioli

ART: Chef Hat

Ravioli Dough Ingredients:
4 1/2 cups flour
3 eggs
1/2 tbs Olive oil
3/4 cup cool water

Prepare a well with the flour and add all the wet ingredients. Beat the eggs while drawing in flour. Divide the finished dough into 5 pieces. Let rest 30 minutes before rolling.

Ravioli Filling Ingredients:
2.5 lbs chicken meat
1/2 cup chopped mushrooms
1/4 cup minced red onion
1 1/2 tbs saute’ dust
1 tbs Olive oil
1 tbs butter
1/4 cup chicken stock

Saute all ingredients in butter and oil with all herbs and spices until the pan bottom is lightly caramelized. Deglaze the pan with chicken stock. Reduce and let cool. Then use 11/2 tbs of mixture per ravioli.

Sauce Ingredients:
2 tbs butter
salt and pepper to taste
1 tbs chopped parsley
1 3/4 cup heavy cream
1/4 cup Chardonnay wine
1 Tbs chopped garlic

Saute garlic in butter, de glaze with wine, add cream and parsley, salt and pepper and reduce.

Serves 4-6 (Approximately 40 Raviolis)

blog comments powered by Disqus