Chicken Ricotta Ravioli by Lucy Tweed
With Easter comes the opportunity to spend a bit more time being creative in the kitchen and we've got just the recipe for you this weekend. It's comforting, nice and nourishing with the inclusion of our GOOD BONES Chicken Broth as a base, while also being a wee bit decadent. Exactly what we have come to expect from our recipe queen @everynightoftheweek.
Take some time to relax with loved ones, put on some tunes, pour yourself a glass of wine and enjoy pasta therapy with Lucy's Chicken Ricotta Ravioli…
Ingredients
300g pasta flour
2 egg + 2 egg yolk
150gm chicken thighs minced (or just chicken mince)
1 leek, roughly chopped
1 garlic cloves, roughly chopped
25gm + 50gm butter
3 sprigs tarragon, leaves picked
1 tbs dijon mustard
150gm ricotta
1⁄2 c grated parmesan + more for serving
500ml GOOD BONES Chicken Broth
250ml white wine
1⁄2 c finely sliced kale leaves
Method
To make the pasta dough, place the flour on the work surface and make a well in the centre. Add the eggs + yolks and combine gently with a fork until the dough begins to form.
Full disclosure... I did mine in the bowl for a stand mixer with the dough hook for 10 mins on medium. I recommend it. Knead until smooth and then roll into a ball and wrap it to let it rest for 1hour.
In a heavy based pot or deep pan, brown the chicken mince over medium high for 5mins then set aside.
Place the leeks, garlic, 25gm butter and 1/3rd of the tarragon leaves into the pan. Turn the heat down to low, stir well to coat, then cover and allow to sweat for 10-15mins.
Once the leeks have cooled slightly, place them in a food processor and blend with the cooked chicken. Combine this with the ricotta and the mustard to form a smooth paste.
Roll out the pasta dough into 2 equal sheets. Place one sheet on the clean workbench lightly dusted with flour. Using a teaspoon measure, make two rows of ravioli filling dotted down either side of the pasta leaving a 2cm ring around each one.
Brush the exposed pasta sheet with water then gently lay the second layer over the top of the filing.
Cupping each filling mound with your fingers, press down on each one pushing any air bubbles out and sealing the pillows well.
Use a cookie cutter to cut the raviolis, making sure there is enough of a “hem” to prevent any popping open.
Heat the broth, white wine and remaining tarragon in a pan. Simmer until reduced a bit for 5 mins. Whisk in the remaining butter which should be ice cold and cubed
Cook the ravioli in lots of boiling salted water and serve with a ladle of buttery broth, fresh kale leaves and plenty of grated parmesan.