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chicken and mushroom ravioli

11 September, 2015

Ingredients: Serves 4

300g pasta dough

1 chicken breasts cooked and shredded

500g mixed wild mushrooms roughly chopped (use button and/or field mushrooms if you cant find wild)

Sprig of thyme, rosemary, Italian parsley chopped

Splash of olive oil

Small onion sliced

Large clove garlic minced

Salt and pepper

100g butter

Small handful fresh sage leaves

1 lemon

Parmesan cheese


In a frying pan add the olive oil.  Sauté the garlic and onion quickly and add the mushrooms.  Cooked quickly and season.  Leave to cool and add the herbs and cooked chicken.  Process quickly with a tablespoon (or more if you want) of parmesan until combined but still coarse in texture.  We don’t want smooth! 


Divide the pasta dough into 3 to make it easier to work with.  If rolling with a rolling pin start slowly and leave to rest every now and again to relax the dough.  If using a pasta machine (way easier!) start on the largest setting and slowly roll the pasta.  I put my pasta through the largest setting around 3 -4 times, folding the dough back on itself before moving down to the thinner settings.  Keep rolling your pasta until the thinnest setting.  Repeat with the remaining dough.


Lay the pasta sheets onto a lightly floured surface.  Place a tablespoon of chicken mix onto the pasta towards the top of the sheet and then every two cm’s until you reach the end.  Brush egg yolk in between the mix and fold the sheet over, making sure there is no air trapped inside.  Trim to form raviolis.  Drop into boiling water which is just rolling and cook for 5 minutes or until just cooked and pasta is firm to the bite.  Remove with a slotted spoon and serve on a plate.

Meanwhile, heat a pan and add the butter.  Once the butter is melted and hot added your sage leaves and cook until the butter is beginning to brown.  Take off the heat and add a squeeze of lemon juice and spoon over the ravioli.  Finish with more grated parmesan and a little more olive oil.


Tip - If you have a crinkle cut wheel, use this to achieve the traditional ravioli look.

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