Chicken and Ricotta Ravioli with Wine Cream Sauce
Surprisingly simple to make, this ravioli is a genius way to use up leftover chicken. Each delicate pillow of homemade ravioli is filled with chicken and creamy ricotta cheese. The ravioli is served with a luxurious Wine Cream Sauce for a truly decadent dinner.
How long will it take?
1 ½ hours
What’s the serving size?
Makes about 24 ravioli
What do I need?
- 3 cups plain flour
- 3 eggs
- 2 tbsp olive oil
- 2 tbsp water
- 1 tsp salt
- 500 g shredded cooked chicken
- 1 egg
- ½ cup ricotta
- ½ cup Parmesan, grated
- 1 tsp thyme leaves, finely diced
- 1 tsp flat leaf parsley, finely diced
- 2 tbsp olive oil
- 1 shallot, finely diced
- 2 cloves garlic, minced
- ½ cup dry white wine
- 1 cup vegetable stock
- 1 cup cream
How do I make it?
- Add flour in a heaped pile to a clean kitchen bench or chopping board. Use a fork to create a well in the middle of the flour and crack the eggs into the well. Add olive oil, water, and salt and slowly mix into the flour by pulling it in from the sides of the pile. Work the dough until it comes together, adding more flour or water if needed.
- Knead dough for 10 minutes or until elastic and smooth. Wrap dough in cling film and set aside for 20 minutes.
- While the dough is resting, make the filling. Add shredded chicken to a bowl with egg, ricotta, Parmesan, thyme, and parsley and mix well. Set aside.
- Sprinkle a large baking tray with flour. Unwrap dough and divide into four pieces. Roll each piece out into a rectangle shape with a rolling pin to a thickness of approx. 1 millimetre. Lay one pieces on the kitchen bench and fold the rectangle in half lengthwise to create a line in the middle.
- Open up the dough so that the line is visible and then spoon generous tablespoons of filling up against the line about 5 centimetres apart. Fold the dough over the mounds of filling and press the two sides firmly together. Cut between each of the mounds to create the classic ravioli shape. You can use a pizza cutter or kitchen knife for this step. Pinch edges to ensure they are well sealed.
- Repeat with remaining dough and filling.
- Place prepared ravioli on a baking tray lined with baking paper and set aside.
- Bring a large pot of salted water to the boil over high heat. Add ravioli and stir gently. Cook for 4 minutes, then drain well. Drizzle with a little olive oil to prevent sticking.
- Meanwhile add olive oil to a large frying pan over medium high heat. Add chopped shallot and cook until softened, then add garlic and cook for a further 1 minute. Pour in white wine and bring to a boil. Allow to boil for 2 minutes, then add vegetable stoc. Bring to the boil again and then reduce heat to a simmer and cook for 2 minutes. Add cream and simmer for 2 minutes or until the sauce has thickened. Season to taste.
- Pour sauce over cooked ravioli and serve.
