Artichoke and chicken Ravioli
 
Prep time
Cook time
Total time
 
PS -This filling mixture can be used to fill cannelloni, lasagna as well as traditional ravioli PPS - This recipe made a bit of extra so I put it in the freezer for next time.
Author:
Serves: 2 ish
Ingredients
  • ½ portion of the Artichoke crostini mix
  • 250g ricotta
  • 300g chicken mince cooked, or diced cooked chicken
  • Fresh pasta sheets or wonton wrappers
  • Sauce (for 2 servings of ravioli)
  • 1 tablespoon of butter
  • 1 eschallot diced
  • 1 small glass of white wine
  • ¼ cup cream
  • 1 tablespoon grated parmesan
Instructions
  1. Mix in a bowl, the artichoke mix, chicken and ricotta. Season to taste.
  2. If using fresh pasta, roll and lay out sheets on a floured surface and place teaspoon size dollops about 8cm apart, enough to seal and cut around each ravioli.
  3. With a brush, paint circles of water around each blob of filling about 2cm offset, and place another sheet of pasta over the top and press gently around each ravioli to ensure no air pockets and a complete seal.
  4. Then cut around each ravioli and form.
  5. If using wonton wrappers, then process will be a little simpler.
  6. In a small pan sauté the shallot until translucent in the butter.
  7. Add the white wine and let it bubble until most of the wine has evaporated. Pour in the cream to warm through and take off heat.
  8. In a big pot of salted boiling water, place the ravioli to cook for 3-4 minutes until tender.
  9. Drain and coat in the cream sauce, sprinkle with fresh parsley and devour.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/03/01/a-is-for-artichoke/