Ravioli With Chicken, Mushroom, Sun-Dried Tomato and Basil

Ravioli may seem a bit daunting to you the first time, but believe me it isn't as hard as you think, or a headache. With a little bit of prep work and keeping your calm you will be rolling ravioli out regularly for yourself and those around you. WIth this and any of my ravioli recipes you will need to make up about 400g of pasta. 

This recipe is something I came up with on my first attempt of making a ravioli, and without any clue of what kind of filling I wanted. It turned out beyond anything I could have expected, and has been an absolute hit with others who I have had give it a shot. I served this ravioli with a Neapolitan tomato sauce.

Preparation time: 80 minutes 

Cooking time: 10 minutes

Ingredients

• 300g chicken mince
• 250g mushrooms, finely chopped
• 80g sun-dried tomatoes, finely chopped
• 3 french shallots, finely chopped
• 1/3 cup parmesan
• 2 tbsp fresh basil, chopped
• 1 tbsp olive oil

Method

1. Heat the oil in a frying pan over medium heat and cook the chicken mince and shallots for 5 minutes or until just cooked. Stir in the mushrooms.
2. Remove from heat. Stir in the sun-dried tomatoes, basil and parmesan. Season to taste with salt and pepper if you like and let cool.
3. Place one pasta sheet on a well-floured work surface. Place heaped teaspoons of filling at 5cm intervals in 2 rows, on the sheet leaving a 2cm border around edges. Brush around the filling with water. Top with a second pasta sheet and press firmly around the filling to seal and remove air pockets.
4. Cut between the filling to make 5cm square ravioli. Transfer the ravioli to a floured tray or wire rack, continue with the remaining pasta and filling.
5. Cook half the ravioli in a large saucepan of salted boiling water for 3-4 minutes or until al dente. Use a slotted spoon to transfer to a plate. Repeat with remaining ravioli.
6. Plate ravioli evenly and then spoon over sauce as desired and serve garnished with fresh basil leaves.
7. Eat!