Friday, 3 June 2011

Spinach Ravioli with Chicken & Mushrooms

Usually I use the fresh spinach pasta to make lasagne, but I thought I would do something else this time. Looks like I'm still on a chicken kick. I actually made a lot more filling than I call for, because I didn't realize how far it would go. I ended up using the extra to make meatballs.

Spinach is probably becoming more widely available right now, but ours is almost over. It always seems to bolt by midsummer. I'm pulling a lot of it out already.

60 raviolis (10 to 12 servings)
1 hour prep time not including making the pasta

Spinach Ravioli with Chicken and Mushrooms
Make the Filling:
2 large green onions, white and light green parts only
1 clove garlic
6 to 8 button mushrooms
1 tablespoon mild vegetable oil
1 teaspoon rubbed basil
1/2 teaspoon salt
1/4 teaspoon ground black peppercorns
250 grams (1/2 pound) ground chicken

Wash, trim and finely chop the white and light green parts of the onions, reserving the green tops for the sauce. Peel and mince the garlic. Clean and chop the mushrooms finely.

Heat the oil in a skillet and cook the mushrooms and onions until soft. Add the garlic, basil, salt and pepper, and cook for a minute or two longer. Turn the mixture out into a bowl to cool.

Add the ground chicken and mix in well.

Make the Ravioli:
1 recipe Spinach Pasta

Divide the pasta into 4 portions, and roll each portion out as thinly as possible. Cut out circles of pasta with a 2" round cutter.

Put a teaspoon of the filling onto half the circles, and top with a second circle. Press the dough circles together around the edges to seal. It will likely be necessary to wet the edges to achieve a good seal. Set the ravioli aside on a clean tea-towel or piece of parchment paper as you make them. They could be kept, well wrapped in the fridge, for several hours before they are to be cooked. They could also be frozen, and thawed before being cooked.

To cook the ravioli, bring a large pot of salted water to a boil. Add the ravioli and boil until tender, about 12 to 17 minutes. Drain well and serve with the sauce.

Make the Sauce:
8 cups spinach leaves
12 to 16 button mushrooms
2 large green onions, green parts only
2 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken stock
1 cup light cream

Wash and pick over the spinach leaves, and chop them coarsely. Set them aside to drain well.

Clean and slice the mushrooms. Use the green onion tops from the filling, and chop them in centimetre pieces.

Heat the butter in a large, heavy bottomed pot. Cook the mushrooms until soft and lightly browned. Add the green onion tops and cook them down for a minute or two. Sprinkle the flour over and mix in well. Continue cooking and strring for a minute or two.

Add the chicken stock, stirring well until the sauce is smooth. Add the cream and the chopped spinach, and continue cooking and stirring until the spinach is cooked and the sauce is slightly thickened.

Serve over the cooked, drained ravioli.

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