Mushroom Lentil Pasta Ragu with Eggs
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Pasta Dough
Chicken and Mushroom Filling
Tomato Pasta Sauce
Method
Pasta Dough
- Spoon flour and salt onto a clean work surface in a circular mound. Make a deep well in the centre
- Crack eggs, egg yolk into the flour and drizzle in oil. With a fork, whisk eggs dragging the flour from the sides. Continue until all the flour has been incorporated and dough forms a sticky shaggy dough
- Using floured hands, knead the dough together, bringing any flour from the bench to form a firm but sticky dough
- Sprinkle a little more flour on the bench and knead the pasta by pushing down and forward. Continue for 5-10 minutes or until the dough is silky smooth, elastic and springs back when pressed with a finger. Flatten the dough into a disk and wrap with plastic wrap. Rest for 30-60 minutes at room temperature
Chicken and Mushroom Filling
- Heat oil in a large frying pan over medium-high heat. Add mushrooms and cook 3-4 minutes or until softened. Season with salt and stir in garlic. Cook a further 2 minutes. Remove and cool
- In a large bowl combine the chicken mince, cooled mushrooms, parmesan and green onions. Refrigerate
- Once the dough has finished resting, cut into 4 portions and cover with a tea towel to keep moist. Take out one portion and cut this into 2
- Dust kitchen bench with flour and shape dough into flat square. Using a rolling pin, roll out dough into long strips. With each roll, lift the dough up, re-dust, and flip it over. Continue rolling and flouring until pasta is about ½ mm thick and approx. 15-16cm wide. Pasta should be thin enough for you to see the outline of your hand through it. Lay pasta strips horizontally and trim edges
- Working with one pasta strip at a time, brush with egg white and spoon heaped teaspoon of filling along one edge of the strip, about 1cm from the edge. Leave a 2-3 cm space between each mound of filling. Cut ravioli and fold pasta over the top, gently pressing around the filling while squeezing out as much air as possible
- Using a pastry cutter, trim edges, leaving a sensible edge around the filling. Place onto a floured tray and dust with more flour. Repeat with remaining pasta and filling
- Cook in batches in a large pan of gently boiling salted water for 6 minutes or until pasta is cooked. Scoop out with a slotted spoon and place into a bowl with a little of the cooking water until all the ravioli has been cooked
Tomato Pasta Sauce
- Heat oil in a large pan over medium heat. Add onion and garlic and cook 3-4 minutes or until softened. Stir in tomatoes and simmer for 5-10 minutes, stirring occasionally. Season with salt and pepper. If sauce is too thick, add ⅓ cup of the pasta cooking water to it thin out
- To serve, coat chicken and mushroom ravioli generously with warm tomato sauce and sprinkle with grated parmesan. Drizzle with olive oil and garnish with fresh basil
Tips & Hints:
- Serving size is 6 ravioli per person.
- Ravioli can be cut into squares or rounds.
- Pasta dough, sauce and filling can be made a day ahead and refrigerated.
- Ravioli freezes easily, place the tray of prepared ravioli into the freezer for about 15 minutes. Make sure they aren't sticking to each other or the tray. Transfer the semi-frozen ravioli to airtight bags. Label, date, and place in the freezer for up to 3 months.
- Cook from frozen.
Pasta Dough
- Spoon flour and salt onto a clean work surface in a circular mound. Make a deep well in the centre
- Crack eggs, egg yolk into the flour and drizzle in oil. With a fork, whisk eggs dragging the flour from the sides. Continue until all the flour has been incorporated and dough forms a sticky shaggy dough
- Using floured hands, knead the dough together, bringing any flour from the bench to form a firm but sticky dough
- Sprinkle a little more flour on the bench and knead the pasta by pushing down and forward. Continue for 5-10 minutes or until the dough is silky smooth, elastic and springs back when pressed with a finger. Flatten the dough into a disk and wrap with plastic wrap. Rest for 30-60 minutes at room temperature
Chicken and Mushroom Filling
- Heat oil in a large frying pan over medium-high heat. Add mushrooms and cook 3-4 minutes or until softened. Season with salt and stir in garlic. Cook a further 2 minutes. Remove and cool
- In a large bowl combine the chicken mince, cooled mushrooms, parmesan and green onions. Refrigerate
- Once the dough has finished resting, cut into 4 portions and cover with a tea towel to keep moist. Take out one portion and cut this into 2
- Dust kitchen bench with flour and shape dough into flat square. Using a rolling pin, roll out dough into long strips. With each roll, lift the dough up, re-dust, and flip it over. Continue rolling and flouring until pasta is about ½ mm thick and approx. 15-16cm wide. Pasta should be thin enough for you to see the outline of your hand through it. Lay pasta strips horizontally and trim edges
- Working with one pasta strip at a time, brush with egg white and spoon heaped teaspoon of filling along one edge of the strip, about 1cm from the edge. Leave a 2-3 cm space between each mound of filling. Cut ravioli and fold pasta over the top, gently pressing around the filling while squeezing out as much air as possible
- Using a pastry cutter, trim edges, leaving a sensible edge around the filling. Place onto a floured tray and dust with more flour. Repeat with remaining pasta and filling
- Cook in batches in a large pan of gently boiling salted water for 6 minutes or until pasta is cooked. Scoop out with a slotted spoon and place into a bowl with a little of the cooking water until all the ravioli has been cooked
Tomato Pasta Sauce
- Heat oil in a large pan over medium heat. Add onion and garlic and cook 3-4 minutes or until softened. Stir in tomatoes and simmer for 5-10 minutes, stirring occasionally. Season with salt and pepper. If sauce is too thick, add ⅓ cup of the pasta cooking water to it thin out
- To serve, coat chicken and mushroom ravioli generously with warm tomato sauce and sprinkle with grated parmesan. Drizzle with olive oil and garnish with fresh basil
Tips & Hints:
- Serving size is 6 ravioli per person.
- Ravioli can be cut into squares or rounds.
- Pasta dough, sauce and filling can be made a day ahead and refrigerated.
- Ravioli freezes easily, place the tray of prepared ravioli into the freezer for about 15 minutes. Make sure they aren't sticking to each other or the tray. Transfer the semi-frozen ravioli to airtight bags. Label, date, and place in the freezer for up to 3 months.
- Cook from frozen.
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