Monday, May 9, 2011
Chicken Ravioli, Hold the Chicken
I'm not a big fan of meat filling in ravioli. I prefer them to be light, fluffy clouds rather than heavy dumplings. By simmering the ravioli in chicken broth rather than boiling them in water, you get the best of both worlds: the ravioli stay wonderfully light and are infused with a strong chicken flavor.
- Pasta dough: 1 cup flour, dash of salt, 1 tbsp dried herbs, drizzle of olive oil, 1 egg, 3 tbsp water. See the steps here.
- 1 cup cremini mushrooms
- 2 cups fresh baby spinach
- 1/2 cup thick ricotta
- about 3 cups chicken broth (enough to just cover the ravioli), preferably home made
- 1 tbsp flour
- 1/4 c. grated pecorino
- fresh basil, for garnish
- Chop the mushrooms and brown them in a large skillet with a little olive oil.
- Combine the mushrooms with the ricotta and the roughly chopped spinach.
- Spoon the filling onto the first sheet of pasta.
- Brush a little water on the pasta around the filling.
- Lay the second sheet of pasta on top and gently press down around the filling to seal them, then cut them. Or cut them and then fill them: this tends to make them look nicer and makes it easier to get the air out, but sometimes I go for speed.
- Add the broth to the skillet at bring to a steady simmer.
- Gently place the ravioli in the broth in a single layer.
- Cook for approximately 6 minutes, then remove the pasta from the broth.
- Raise the heat to high and further reduce the broth.
- Mix the flour with enough water to make a smooth liquid, then add to the broth to thicken.
- Stir in the grated cheese and adjust the seasoning, if necessary.
- Spoon the sauce over the ravioli and garnish with fresh chopped basil.