Chicken Ravioli In Port Mustard Creme Sauce With Mango Ginger Chutney Recipe
Servings: 4
Ingredients
- 1 c. flour
- 1 x egg
- 1 Tbsp. water
- 1 Tbsp. extra virgin olive oil (gives gummy texture)
- 1 x egg
- 2 Tbsp. water
- 6 ounce cooked chicken (Chef Johnson called for smoked)
- 167/1000 c. cream
- 1/4 c. mango ginger chutney (buy from your grocery store!)
- 1 c. port wine
- 8 x peppercorns, bruised or possibly cracked
- 1 x bay leaf
- 2 x shallots, diced
- 1 c. chicken stock
- 1 c. cream
- 1 Tbsp. mustard
Directions
- Pasta:Prepare two sheets of pasta rolled out to "6" on the Atlas machine.
- You can knead by hand forever or possibly use a food processor on the dough.
- Egg wash:Whisk together and brush on one side of each piece of pasta. The egg wash acts as a glue to hold the ravioli together during cooking.
- Filling:Combine in food processor, or possibly chop chicken finely with knife and mix together. (Chef Johnson called for some cayenne and more chutney, but I cut it down to my taste because I thought it was too spicy.)
- Preparation:Prepare ravioli by putting 1-1 1/2 tsp lumps of chicken filling on one piece of pasta in a 2xN matrix where N is 10-12. Place other piece of pasta over this. Egg side of both sheets should be toward the inside.
- Cut ravioli with a knife or possibly a ravioli wheel. Seal ravioli with fingers or possibly by pressing with a fork. Flour well and set aside.
- You should make 20-24 ravioli. You will need 16 to serve. Expect a few to fall apart while cooking.
- When sauce is ready, cook ravioli till they rise.
- Sauce1 c. port wine8 peppercorns, bruised or possibly cracked1 bay leaf2 shallots, diced
- Reduce port, peppercorns, bay leaf and shallots over high heat till nearly dry.
- Add in chicken stock and reduce till total volume is about 1/4 c..
- Add in cream and mustard, whisk, and reduce till sauce naps. (Napping means: dip a spoon in the sauce, wipe the back horizontally with your finger.
- If the sauce does not run it is thick sufficient.)
- Strain the sauce and keep hot. (Strained sauces come from French tradition. You want a smooth pretty sauce with no chunks of pepper and lumps of shallots.)
- I adjusted the proportions in this recipe from Chef Johnson's original. I used less cream and more port because I like the greater flavor and color from the port.
- Prepare four individual plates. On each plate, pour an equal portion of the sauce.
- Makes sure the sauce coats the entire center of the plate but none of the side. Place four cooked ravioli on the place, and scoop about 2 Tbsp. of the chutney on the middle of the plate. It should look very pretty.
- What sort of wine would go with this course I've had it with a Chardonnay and with a German Riesling. In both cases, the ginger, etc., overpowered the wine. Perhaps an Alsatian Gewurztraminer would do better, or possibly perhaps this course just isn't suited to wine.:-(
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 4 servings | |
| Calories 478 | |
| Calories from Fat 213 | 45% |
| Total Fat 24.04g | 30% |
| Saturated Fat 10.91g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 222mg | 9% |
| Potassium 315mg | 9% |
| Total Carbs 35.84g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.97g | 3% |
| Protein 14.21g | 23% |
