Chicken ravioli with walnut butter sauce

9 servings

Ingredients

Quantity Ingredient
1 tablespoon Finely chopped shallots
1 clove Garlic, minced
1 tablespoon Olive oil
½ cup Chopped cooked chicken
5½ ounce To 6 chevre or cream cheese,
Cut up
Cilantro pasta dough
(separate recipe)
½ cup Butter
¼ cup Pinenuts
9 Walnut halves
Fresh cilantro
Cherry tomato halves,
Optional
Fresh basil, optional

Directions

Cook shallots and garlic in olive oil in a small saucepan until shallots are tender, stirring occasionally. Stir in chicken and cheese. Set mixture aside.

Roll half the cilantro pasta dough at a time on alightly floured board into a 13" circle about 1/16" thick. Let stand 20 minutes. With a 3" round cutter, cut 36 circles (reroll scraps if necessary to get 36 circles). Place about 1 tablespoon chicken mixture in the center half of the circles. Lightly brush water around the edges. Top each with a plain circle pressing edges together to seal. Let stand a few minutes.

Bring 3 quarts water to a boil in a large pot. Add ravioli slowly enough to maintain the boil. Boil until al dente, about 8 minutes.

Drain immediately.

Meanwhile, cook butter, pine nuts and walnuts until butter is lightly browned. For each serving, place 2 or 3 ravioli on a small plate.

Spoon the butter sauce over giving each serving a walnut half and some pine nuts. Garnish with cilantro sprigs and if desired, cherry tomato halves and fresh basil. Makes 6 or 9 servings.

BH&G Holiday Appetizers 94 Carolyn Shaw 6-95 Submitted By CAROLYN SHAW On 09-04-95

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