Chicken and Mushroom Ravioli

Monday, September 5, 2022

When you have some time to kill, and you love making pasta - try this, it's delicious.

Chicken and Mushroom Ravioli

November 11, 2022

Yield: 20-30 ravioli

Prep time: 1 hour

Cook time: 20

Total time: 1: 20

Ingredients

Chicken Filling:

 

• 1 lb. ground chicken
• 1 pkg cremini mushrooms, sliced (8 oz)
• 1/2 onion, chopped
• Salt, pepper, and garlic
• 1 tbsp olive oil
• Parmesan cheese for garnish
  

Ravioli Pasta Dough

 

• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 3 large eggs, plus 1 for egg wash
• 2 tablespoons extra-virgin olive oil 

Instructions

Chicken Filling:

 

1. In a skillet over medium high heat - add 1 tbsp oil to the skillet.  Make sure it covers the bottom completely as ground chicken doesn't have enough fat to be non-stick.  Once you have the chicken in the pan, break it up as best you can using either a long handled fork, or spatula. 
2. Add the mushrooms and onions, and cook well until the ground chicken has begun to brown.  Adjust your spices as necessary.
3. When cooking is complete, run the mixture through a food processor on a pulse, long enough to break the chicken and mushroom mixture down to a fine grind. 
   

Ravioli

 

1. To make this dough quickly, use your electric mixer or cuisinart.  Combine the flour and salt, then add your eggs, one at a time.  If you need to add more moisture, use 1 tbsp of water at a time.  Knead the dough until it's elastic and smooth, about 5-10 minutes in a mixer and at least 10 minutes if doing by hand.
2. Cover the dough and allow to rest for 30 minutes.
3. Cut the dough in half or quarters, whichever is going to fit into your pasta roller.  Flatten this piece of dough with your hand.
4. Starting at 00 on your atlas pasta rolling machine, roll and run through until you have reached number 5.  You should have a rather long sheet of pasta dough at this point.
5. Lay the dough out on the counter (if you are not using a ravioli mold) and place 1 tablespoon of the filling spaced about 2 inches apart.
6. Fold the dough over your filling and press down firmly, squeezing any air out as you go.
7. Cut the ravioli apart, and place on a floured baking sheet while you continue to make the rest of the ravioli.
8. To cook, Bring a pot of water to boil, add 1 tbsp of salt, and gently lower the 5-7 ravioli into the water at a time.   Cook for 3-5 minutes, and remove to a non-stick skillet over low heat so they stay warm while cooking the rest of the ravioli.

All photographs copyright Janet S. Grey

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By Krumpetina