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Ingredients


Yield approximately 60 Ravioli

2 lb of "Ravioli" pasta dough
22 ounces of chicken breast
1 cup of dry Porcini mushrooms
1 cup of frozen Porcini mushrooms
1 lb of spinach
1 quart of chicken demi-glace
sea salt and ground black pepper corn
1/2 lb of butter
1 cup of flour
1 cup of milk
1 cup of Parmesan cheese
few sprigs of fresh thyme
1 each garlic clove
1 teaspoon of grated nutmeg
1 liter of dry Marsala wine

Chicken and Porcini mushrooms Ravioli in a Marsala wine sauce


Preparation

Make your "ravioli pasta dough wrapped in plastic film and refrigerated for a hour
Clean the pieces of chicken breast than bag it and vacuum sealed; sous vide at 145 degree F. for 45 minutes, chilled the chicken bag in ice water.Soak the dry Porcini mushrooms with 2 cup of hot water. Blanch the frozen Porcini mushrooms and then sliced thin with your Chef knife, sauteed them with 1 each garlic and few sprigs of fresh thyme, seasoned with salt and pepper and de-glaze with one shot of whiskey, burn out and evaporated the alcohol, set them aside also.Blanch the fresh spinach in boiling water, then chilled under cold running water, squeeze out the water as much as you can with your hand by forming regular size spinach balls, set aside. Strain the dry Porcini mushrooms and filter the water in a sauce pan, add the milk and bring to slow boil. Chopped the dry soaked mushrooms, in another sauce pan melt the butter add the chopped mushrooms and then incorporate the sifted flour, make the roux, add the hot mushrooms water and the milk slowly to create a velvety bechamel, as soon the liquid will be incorporate whisk in the fresh grated Parmesan cheese,and the teaspoon of grated nutmeg; let cool down at room temperature. Ground half of the Sous-Vide chicken and the rest chopped fine with the Chef knife, combine both chicken in a bowl with the sauteed Porcini, the fine chopped spinach balls, and incorporate the chilled mushrooms bechamel, mix well and put it in a large pastry bag. Roll out the Ravioli pasta dough, at 0.5 millimeter of thickness, cut a 4 inch by 4 inch pasta square and brush it with whipped egg wash pipe 2.5 ounces of mushrooms, chicken and spinach filling on each square piece of pasta cover with a another square pasta piece and sealed well to remove the inside air.Finish all the pasta and the filling. In a sauce pan put the quart of chicken demi glace with the dry Marsala wine and reduce until syrup consistency. Boil the "ravioli" in salted water and put in a sauteed pan with the Marsala wine reduction reduce for few minutes to allow the pasta to absorb the sauce, a touch of butter at the end before serving on a flat serving dish. Portion every dish with 6 to 7 Ravioli and 4 ounces ladle of Marsala wine sauce


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