There’s something so soothing and comforting about a warm bowl of ravioli. Usually shop bought, ravioli is often seen as a lazy quick-fix for dinner and rarely served up at dinner parties. This recipe for Giovanni Rana’s chicken with rosemary ravioli in a red wine reduction takes a bit of time to prepare but is sure to impress any guest and will no doubt become a family favourite.
Serves: 2-3
Preparation time: 60 minutes
Cooking time: 4 minutes
What You’ll Need:
For the Pasta dough
- 250g all purpose flour
- 2 eggs
- 2tbsp olive oil
- Salt and pepper
For the Filling
- 300g chicken breast cut into small cubes (1cm approx.)
- 100g mascarpone cheese
- 2g chopped rosemary
- 50g grated Parmesan cheese
- 50g chopped onions
- Pinch of salt and pepper
For the Red wine reduction
- 250ml of Valpolicella or Amarone wine
- 2 tbsp sugar
- 30g red onion sliced into big pieces
What To Do:
For the pasta
- Mix the flour with the salt in a large bowl
- Make a well in the middle then crack the eggs into the well, one at a time. Using your fingertips, mix well and begin to knead the fresh mixture into fresh dough
- Put the dough on a table and knead well with both hands until the dough is smooth and elastic, rolling it out using a rolling pin if needed. Wrap the dough in clingfilm and rest for 30 minutes
For the ravioli
- Pan fry the onions and chicken cubes until the chicken browns and set to one side to cool down for 20 minutes, ready to be used when the dough is removed from the clingfilm
- Once the filling cools, add the mascarpone cheese, the chopped rosemary, parmesan, salt and pepper
- Unwrap the dough and scatter flour over a worktop
- Roll the pasta out as thin as possible into sheets – one for the bottom and one to cover the filling (The thickness of the pasta should be no greater than that of a wafer to ensure the perfect balance of the dough and filling)
- Spoon one teaspoon of filling onto the bottom sheet and leave a gap of approximately 2cm between each portion of filling
- Cover the filling with the top sheet of pasta so that both sides meet, gently using your fingers to seal the filling with the sheet
- Using a pasta cutter or a knife, gently cut into squares and check that all edges are sealed before cooking
- Cook the ravioli in a large pan of lightly salted boiling water and simmer gently for 3-4 minutes, avoiding overcooking
- Drain the ravioli thoroughly and put them in a large saucepan with melted butter
- Mix carefully and serve with the sauce poured over the pasta and some parmesan grated on top
For the sauce
- In a sauce pan, boil the Valpolicella or Amarone wine with the sugar and onion until it thickens
- Drain the sauce and onion, using only the smooth sauce for the pasta
Giovanni Rana’s tip: If you don’t have all of the fresh ingredients available, why not try Giovanni Rana’s Italian Indulgence range, available in four varieties including Succulent Chicken with Rosemary Ravioli. Based on homemade Italian family recipes, they are simple and quick to prepare in less than 5 minutes. RRP £2.15.