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Chicken and Mushroom Ravioli with Simple Tomato Sauce

Homemade chicken and mushroom ravioli with fresh egg pasta dough

Credit: Whisk Media Group

Video

Recipe by: Australian Eggs
www.australianeggs.org.au

See all from Australian Eggs

Average: 4.3 (4 votes)

17 Collected

Difficulty

Moderate

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Recipe
Measures

Chicken and Mushroom Ravioli with Simple Tomato Sauce

Ingredients:

Pasta Dough

3 cups (450g) ‘00’ flour, plus extra for dusting 1 tsp salt 4 eggs (60g each) 1 egg yolk (reserve egg white) 2 tsp olive oil

Chicken and Mushroom Filling

1 tbsp olive oil 150g button mushrooms, finely chopped Sea salt to taste 1 small clove garlic, crushed 300g chicken (or pork) mince 3 tbsp grated parmesan cheese 1-2 green onions, finely chopped

Tomato Pasta Sauce

2 tbsp olive oil 1 small onion, chopped 1 clove garlic, crushed 1 x 400g can crushed tomatoes Salt and pepper to taste Extra virgin olive oil, grated parmesan and fresh basil to serve

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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.

Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches

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