Tired of that frozen ravioli you've been making? Give this Asian-inspired shrimp and chicken ravioli a try! Combined with a creamy mixed mushroom sauce, it’s exploding with flavor and culture, delivering a balanced palate of eastern and western cuisine. This amazing combination of flavors and textures will delight the taste buds!
Asian-Inspired Ravioli in Creamy Mushroom Sauce
TIME: 45 min
SERVING: 2 People
- 1.5 cup Flour
- 0.25 tsp Salt (For Dough)
- 3 small Eggs
- 1 cup Prawns, Peeled and Deveined
- 0.5 cup Boneless, Skinless Chicken Breasts
- 1 tbsp Basil
- 2 tsp Chives (For Stuffing)
- 1 tbsp Rice Wine (For Stuffing)
- 2 tbsp Butter
- 5 oz Assorted Mushrooms
- 1 tbsp Shallots
- 1 clove Garlic
- 2 tbsp White Wine
- 1 tbsp Olive Oil
- 0.5 cup Heavy Cream
- 0.5 cup Chicken Stock
- 1 tsp Chives (For Sauce)
- 0.5 tsp Lemon Zest
- 1 tsp Lemon Juice
- 1 pinch Salt
- 1 pinch Black Pepper
Mound flour on a clean surface and use your fingers to create a well in the center. Season with a little salt, add three eggs in the center, and blend eggs together with a fork.
Use the fork to gradually pull in some of the surrounding flour, continually stirring into the eggs. Once the eggs have thickened, use the fork to mix in the remaining flour, and then knead dough until ingredients are well incorporated. Form the dough into a ball, surround in plastic wrap, and let the dough rest for 20 minutes.
Place the prawns on a clean surface, and using the flat side of a heavy knife, flatten the prawns, making sure to press down so there are no large pieces.
Dice the chicken breast, then combine it with the prawns. Mince ingredients until the mixture resembles ground meat.
Place the meat in a bowl along with diced basil leaves and chives. Season with lemon zest, lemon juice, rice wine, salt, and black pepper to taste. Mix well, cover in plastic wrap, and set aside.
Uncover dough and knead a few times with your hands. Use a rolling pin to flatten the dough a bit, then place it in a pasta machine to continue pulling and flattening the dough, until it’s about a millimeter thick.
Lightly dust the dough with flour while in the pasta machine, then slice the dough in the middle, and lay the length of the dough flat on the counter, rubbing it with a bit more flour. Join the long ends of the dough together to fold in half, then fold in half again.
Slice the rough edges off of both sides, unfold once, and cut the dough into 4 by 4 inch squares.
Place the meat filling in the center of the dough square, then fold the dough in half, making sure to press around the meat so the dough seals.
Use some water to pinch the two ends of the dough together, forming a wonton-like shape. Repeat for all squares.
Melt butter in a pan over medium heat. Place mushrooms in the pan, toss them around until the edges of the mushrooms are golden-brown, then add diced shallots and garlic, and stir together.
Drizzle in some olive oil and white wine. For a little drama, you can light the alcohol.
When the flame dies out, add heavy cream, chicken stock, and salt and pepper to taste. Toss in chopped chives and stir ingredients together, bringing to a light boil. Remove from heat and set aside.
Drop the ravioli into a pot of boiling water, cover with a lid, and cook for three minutes.
Stand drained ravioli on a plate and surround it with creamy mushroom sauce, drizzling some over the top. Finish with a little grated parmesan cheese. Enjoy!