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
Small handful fresh sage leaves
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
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.