Chicken Cheese Ravioli In A Light Savory Herb Sauce
Serving Size
6 ravioli
Prep Time
1 hour
Cook Time
36 minutes
Total Time
1 hour, 36 minutes
Ingredients
Filling
- 1 chicken breast cut into 3/8 inch slices
- 1 sweet Italian sausage link removed from casing
- 4 ounces cream cheese
- ½ cup mozzarella cheese
- ¼ cup parmesan cheese
- 3 tablespoons fresh Italian parsley roughly diced
- 4 tablespoons olive oil
- ¼ cup shallots diced
- 3 cloves garlic thinly sliced
- 4 mushrooms sliced
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
Pasta Dough
- 2 cups Double 00 flour
- 4 egg yolks
- 1/8 cup olive oil
- 1/2 cup milk
- 1/2 tablespoon kosher salt
Light Savory Herb Sauce
- 1/4 cup olive oil
- 1/4 cup minced shallot
- 2 cloves garlic thinly sliced
- 1/2 cup white wine
- 1.5 cups chicken stock
- 10 cherry tomatoes cut in half
- 3 green onions thinly sliced
- 1 heaping teaspoon of cornstarch
- 1/2 cup water (to dissolve corn starch)
- Kosher salt and pepper
- 1/2 cup of finely grated Parmesan cheese
- 2 tablespoons Italain parsley roughly chopped
- Optional: 10 mushrooms sliced and sautéed
Instructions
Filling
- Sauté shallot, garlic and mushrooms in olive oil until cooked (about 5 minutes) Remove from the pan and set aside
- Sauté chicken and sausage in olive oil until cooked through
- Place the chicken and sausage in the bowl of a food processor fitted with a metal blade and process until well ground.
- Add the remaining ingredients and process until fully incorporated
- Set aside
Pasta Dough
- In a food processor combine flour salt egg yolks olive oil and 1/4 cup milk. Run the processor until the dough combines into a ball. You may need to add a little more milk to get a dough ball to form
- Knead the dough ball for five minutes on a hard surface and then wrap in plastic wrap and chill in the refrigerator for 30 minutes to allow the gluten to settle.
- Process dough sheets through a pasta maker to get two sheets at a 6 setting to cover the ravioli mold. Make sure your mold and two dough sheets are dusted in flour to expedite the release of the raviolis from the mold.
- Fit the bottom sheet on the mold. Use the press to make wells. Fill the wells with a heaping teaspoon of chicken cheese filling. Place the second dough sheet on top. Using a rolling pin to form raviolis
- Remove the raviolis from the mold and place them on a baking sheet lined with wax paper. Place the baking sheet in the freezer to flash freeze your ravioli. Keep frozen until placing in water to cook.
Light Savory Herb Sauce
- Sauté shallots in olive oil for 5 minutes under medium low heat.
- Deglaze the pan with white wine
- Add chicken stock and cook on high until the liquid is reduce by a third
- Add the dissolved cornstarch and stir to thicken
- Add tomato and green onion and bring off the heat
Final Preparation
- Bring a large pot of water to a boil add 2 tablespoons of kosher salt and then add your frozen raviolis. Cook for 3 minutes until the raviolis float. Scoop the raviolis out the water with a spider strainer and transfer them to the frying pan with the Light Savory Sauce. A few tablespoons of pasta water should come along with the raviolis. Gently stir to coat.
- Plate and serve immediately with Parmesan cheese, chopped parsley and sautéed mushrooms.