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Ravioli 17

A home-style Ravioli 17 made with Flour, Cooked Chicken, Cream, and Chicken Stock. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 6
• 0.17 cup
• 1 cup
• 1 1/2 cup

Method (preview)

1. 1

   Whisk together egg and water to make an eggwash and brush on one side of each piece of pasta.

2. 2

   Place other piece of pasta over this.

3. 3

   Eggwashed side of both sheets should be toward the inside.

4. 4

   Cut ravioli with a knife or a ravioli wheel.

5. 5

   Seal ravioli with fingers or by pressing with a fork.

6. 6

   Flour well and set aside.

7. 7

   Reduce wine, peppercorns, bay and shallots over high heat until nearly dry.

8. 8

   Add chicken stock and reduce until total volume is about 1/4 cup.

9. 9

   Add cream and mustard and whisk, and reduce until sauce thickens.

10. 10

    Strain the sauce and keep warm.

11. 11

    Prepare four individual plates.

12. 12

    On each plate, pour an equal portion of the sauce.

13. 13

    Place four cooked ravioli on the place, and scoop about 2 tbl of the chutney on the middle of the plate.

14. 14

    It should look very pretty.