Mandyoli aka Chicken and Mushroom Ravioli with Parsley Garlic Oil

I was so happy with my lasagne I thought it time to spread my pasta wings.  I have made fettucini and spaghetti so Ravioli was next on the list.  It was a little more labour intensive because of cutting out the rounds, fillings and sealing with another round but well worth the effort.  I will be trying another method soon by placing the filling at set intervals on a long piece of pasta, then coving it with another piece and then cutting them out.  I never took measurements of what all went into this delicious meal so these amounts of averages, let your common sense guide you.  This would also make for a fantastic starter or main meal for dinner guests.

Manyoli aka Ravioli

Ingredients

1 small onion finely diced
3 chicken breasts finely chopped or minced
5ml chicken stock powder
250g button mushrooms finely diced
250ml cream
Salt and freshly ground black pepper to taste
5ml corn starch
Handful of parsley
1 garlic clove
45ml olive oil
300g flour
3 extra large eggs
1ml salt

Method

1. Fry the onion in a little butter until nicely browned, add the chicken and stock powder and cook through.  Set aside.
2. Fry the mushrooms until tender, add the cream, heat through and thicken with the corn starch mixed in a little water.  Set aside.
3. Blitz the parsley, garlic and oil in a beaker using an immersion blender. Set aside.
4. Place the flour on a counter top and create a mound with a crater in the middle. Put the eggs and salt  into the crater.
   Beat the eggs with a fork and gradually incorporate the flour until all the egg is incorporated into the flour.  The dough should be of a rough consistency, feel slightly sticky to the touch and moist.
   “Knead”  the pasta until smooth.
   Divide the pasta into 6 equal parts and If you don’t have a pasta machine roll out into long lasagne strips, using a rolling pin, alternatively work each quarter through your pasta machine starting on the lowest setting (1) working up to the highest setting (9).
5. Place the pasta on a floured surface and using a cooker cutter, cut out as many circles as the pasta will allow.  You may need to re- roll the excess pasta and cut out more circles.
6. Place a small amount of the chicken mixture in the centre of half the circles and seal over with the other half using a small amount of water around the inside edge, pressing the two pieces of pasta together.
7. Bring a big pot of water to the boil and cook the ravioli in batches for 8 to 10 minutes until tender.
8. While cooking the ravioli, heat the mushroom sauce.
9. Once all the ravioli is cooked, spread a portion of mushroom sauce on a heated plate, topped with a few ravioli and drizzled with the parsley oil.

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