Chicken and Mushroom Ravioli with Simple Tomato Sauce
Credit: Whisk Media Group
Prep: 1 hour (plus resting time)
Cook: 35 minutes
Makes: Approx. 36 ravioli
Serves: 6
Learn how to make fresh pasta ravioli from scratch with this silky egg pasta recipe! Filled with chicken mince and mushrooms, it's easier than you might think. It also freezes very well, making it a fantastic make-ahead meal for entertaining.
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Chicken and Mushroom Ravioli with Simple Tomato Sauce
Ingredients:
Pasta Dough
Chicken and Mushroom Filling
Tomato Pasta Sauce
Essential fresh pasta tips
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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