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Monday, 14 November 2011

Chicken, Roasted Cherry Tomato, Basil and Blue Cheese Ravioli

Sounds hard but it took me minutes to make the filling. I had some left over Balsamic Thyme Chicken from pizza the night before that I used here but I think that even store bought chicken or diced bacon would work well in its place. As far as the ravioli part is concerned, if you don't have a pasta machine or ravioli maker I have seen lots of recipes that use gow gee wrappers -  you can buy them frozen from Asian goods stores. Alternatively buy fresh pasta sheets and form them yourself or, be even more simplistic (as it will taste exactly the same) just warm it and mix it through cooked pasta. If you are making the pasta, I work on 100gms flour and 1 egg per person. This made enough for three.

150gms Balsamic Thyme Chicken (approx)
1 tbs blue cheese (or more)
3 tbs cottage cheese (or ricotta or sour cream)
1 clove garlic minced
1 handful basil leaves minced
2 tbs oven roasted cherry tomatoes
3 or button mushrooms minced
Extra virgin olive oil
Salt and pepper
Porcini salt (alternate optional)
1 clove garlic thinly sliced
1/2 handful parsley minced
3 sheets fresh pasta
Squeeze of lemon to serve

Saute the mushroom with the minced garlic in enough extra virgin olive oil. Season the mushroom with pepper and porcini salt and mix through half of the minced basil while still warm. Chop/mince the chicken until relatively fine. Combine the chicken, remaining basil, blue cheese, cottage cheese, cherry tomatoes and mushroom mixture. Cover and allow to cool. Boil some salted water.

Lay half of one sheet over the ravioli tray and push down gently with the dimpled device. Spoon 1 tsp of filling into each pocket, cover with the other half of the pasta sheet and thoroughly roll with a rolling pin. Carefully remove the excess pasta and push out each pillow of ravioli onto a flour dusted tray. Repeat until you run out of pasta of mixture. When the water is boiling drop in the ravioli and cook for 4 or 5 minutes. While the ravioli is cooking heat 2 tbs extra virgin in a small saucepan over a medium heat and saute the sliced garlic until it has a little colour or the ravioli is ready. Remove from the heat and add in the minced parsley. Drain the ravioli, divide amongst bowls and pour over some garlic/parsley oil. Finish with a small squeeze of lemon.

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