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
1 small onion finely diced
3 chicken breasts finely chopped or minced
5ml chicken stock powder
250g button mushrooms finely diced
Salt and freshly ground black pepper to taste
5ml corn starch
Handful of parsley
1 garlic clove
45ml olive oil
3 extra large eggs
- Fry the onion in a little butter until nicely browned, add the chicken and stock powder and cook through. Set aside.
- Fry the mushrooms until tender, add the cream, heat through and thicken with the corn starch mixed in a little water. Set aside.
- Blitz the parsley, garlic and oil in a beaker using an immersion blender. Set aside.
- 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).
- 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.
- 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.
- Bring a big pot of water to the boil and cook the ravioli in batches for 8 to 10 minutes until tender.
- While cooking the ravioli, heat the mushroom sauce.
- 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.