Taste the Air-Chilled Difference®

Chicken Ravioli With Sage Mascarpone & Truffle-Morel Broth

by , Chef, Seattle, Washington

Chicken Ravioli With Sage Mascarpone & Truffle-Morel Broth

Serves 2 to 3

  • Fresh pasta sheets
  • 2 quarts chicken stock
  • Fresh shaved Parmesan cheese, to serve
  • Filling
  • 8 ounces ground Smart Chicken
  • 2 tablespoons butter
  • 1 teaspoon fresh minced rosemary
  • 1 teaspoon fresh minced sage
  • Pinch nutmeg
  • 1 shallot, finely minced
  • ½ cup white wine
  • 2 ounces mortadella sausage, finely chopped
  • ½ cup mascarpone cheese
  • 1 egg
  • Salt and pepper

In a large sauté pan, melt the butter, then add the ground chicken, shallot, and herbs. Add nutmeg and season with salt and pepper to taste. Cook gently for 5 to 6 minutes, stirring frequently and breaking up any lumps in the meat. Add white wine and stir well to mix, then simmer gently for 10 to 15 minutes, until the meat is cooked. Transfer to a clean bowl and let cool.

Meanwhile, spread out the pasta sheet and use a pastry or biscuit cutter to cut out 16 to 20 (3-inch) discs. To the cooled chicken mixture, add the mortadella sausage, mascarpone cheese, and egg and stir well to mix. Brush a little water around the edge of half the discs. Divide the filling into the middle of each disc, cover with another disc and press the edges together to seal.

Bring the chicken stock to a boil in a large saucepan. Drop in the ravioli and let them boil for about 4 to 5 minutes.

Remove from the heat and serve with Truffle-Morel Broth and fresh shaved Parmesan cheese.

    • Truffle-Morel Broth
    • 2 cups chicken stock
    • 1 cup white wine
    • 1 cup morel mushrooms (fresh or dried)
    • 1 ounce truffle oil
    • 2 tablespoons butter
    • Salt and pepper

    Combine chicken stock, wine, and mushrooms in a stock pot over medium heat. Bring to a boil and simmer until the mushrooms are cooked through. Season with salt and pepper, then whisk in the truffle oil and butter. Remove the broth from the heat and set aside until ready to serve.

    Pairing: Sonoma County Chardonnay