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Creamy Chicken Ravioli

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Serves: 4
pinch of freshly grated nutmeg
115g / 4 oz chestnut mushrooms,  thinly sliced
2 eggs, lightly beaten
1 quantity basic pasta dough
2 tbsp shredded fresh basil
plain white flour, for dusting
salt and pepper
300ml / 10 fl oz double cream or panna fresh
basil sprigs, to garnish
115g / 4 oz cooked skinless, boneless chicken breast, roughly chopped
55g / 2 oz cooked spinach
55g / 2 oz prosciutto, roughly chopped
1 shallot, roughly chopped
6 tbsp freshly grated pecorino cheese

Place the chicken, spinach, prosciutto and shallot in a food processor and process until chopped and blended. Transfer to a bowl stir in 2 tablespoons of the cheese, the nutmeg and half the egg. Season with salt and pepper.

Halve the Pasta Dough. Wrap one piece in cling film and thinly roll out the other on a lightly floured work surface. Cover with a tea towel and roll out the second piece of dough. Place small mounds of the filling in rows 4cm / 1 1/2in apart on one sheet of dough and brush the spaces in between with beaten egg. Lift the second piece of dough to fit on top. Press down firmly between the mounds of filling, pushing out any air. Cut into squares and place on a floured tea towel. Leave the ravioli to rest for 1 hour.

Bring a large saucepan oflightly salted water to the boil. Add the ravioli, in batches, return to the boil and cook for 5 minutes. Remove with a slotted spoon and drain on kitchen paper, then transfer to a warmed dish.

Meanwhile, to make the sauce pour the cream into a frying pan, add the garlic and bring to the boil. Simmer for 1 minute, then add the mushrooms and 2 tablespoons of the remaining cheese. Season to taste and simmer for 3 minutes. Stir in the basil then pour the sauce over the ravioli. Sprinkle with the remaining cheese, garnish with basil sprigs and serve.

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