Mushroom ravioli

4 servings

Ingredients

Quantity Ingredient
50 grams Button or Field Mushrooms
10 grams Shituke Mushrooms
2 Sprigs Tarragon
2 Sprigs Thyme
1 small Onion
20 grams Butter; (more if needed)
290 millilitres Whipping Cream
½ Breast of Chicken Pureed
1 Sheet Pasta; (buy fresh pasta
; sheets from Deli)
Salt and Pepper
3 Roma Tomatoes Diced

Directions

1. Wash and finely dice the mushrooms. Chop the onions and herbs.

2. Melt the butter in a frying pan and cook the onion until soft. Add the mushrooms and herbs, season to taste.

3. When the mushrooms are cooked, stir in the cream and place on a tray to cool.

4. When the mushrooms are cool. Squeeze out all the excess juice into a saucepan and season with salt and pepper and add chopped tomatoes.

5. When the mushrooms are cold mix through the pureed chicken then form and shape the Raviolis.

6. Place in the fridge for a few minutes.

7. Cook in simmering boiling salted water for 4 minutes.

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NOTES : Chef:Aaron Patterson

Converted by MM_Buster v2.0l.

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