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Chicken Ravioli With Wild Mushroom Pan Sauce,
Shaved Parmesan And Black Truffle Oil

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Recipe Review:

The highlight of this recipe is in its simplicity.

The delicate flavors of the ingredients aren't overwhelmed with heavy, greasy sauces. The earthiness of the salty parmesan cheese, the wild mushrooms, and the black truffle oil truly shine through.

Even though this recipe works well with the substitution of a good quality pre-made ravioli, it is definitely more complete with the depth of flavors delivered by the homemade ravioli recipe that is included below.

If you want to wow your friends and family with a fine dining quality dish, this recipe is a must.

Chicken Ravioli With Wild Mushroom Pan Sauce, Shaved Parmesan And Black Truffle Oil

Prep Time: 45 Minutes (Chicken Ravioli) 15 Minutes (Main Dish)
Cooking Time:  1 Hour 45 Minutes (Includes All Prep Times)
Serving Size:  1 (Can Easily Be Adjusted For Any Number)

MAIN DISH

Ingredients

6 chicken ravioli (recipe below)
1/4 cup dried wild mushrooms
1 tablespoon butter
Salt and pepper, to taste
2 tablespoons finely chopped fresh parsley
2 tablespoons Parmigiano-Reggiano, shredded or grated
1 tsp (or to taste) black truffle oil

Procedures

Boil an ample amount of salted water over high heat. Meanwhile, soak dried mushrooms in hot tap water for 20 minutes or so, until softened. Roughly chop mushrooms, reserving soaking liquid.

Drop ravioli in boiling water. Meanwhile heat skillet with butter and saute mushrooms. Add mushroom soaking liquid and reduce over high heat. When reduced by more than half, take ravioli out of boiling water, add to pan and continue to simmer.

Remove ravioli to serving dish, simmer sauce until only 2 tbs of liquid remain with mushrooms. Stir in parsley, pour over ravioli. Top with Parmesan cheese, drizzle with truffle oil and garnish with additional parsley. Serve immediately.

CHICKEN RAVIOLI

Ingredients
(Makes about 36 Chicken Ravioli)

The chicken ravioli is a great recipe for doubling or tripling and freezing the extra. Layer ravioli between sheets of parchment paper and store in an air-tight container for up to 3 months. Drop into salted boiling water (still frozen) and they are ready in minutes.

2 large boneless, skinless chicken breasts
1 medium onion, finely chopped
2 garlic cloves, peeled, whole
8 ounces mushrooms, finely chopped
1/4 cups bread crumbs (or as needed to absorb moisture)
Salt and pepper, to taste
Olive oil, as needed
2 tablespoons fresh chopped parsley
1 package round or square wonton wrappers
1 egg for an egg wash

Procedures

Poach chicken breasts and garlic in simmering water until chicken is cooked through -about 7-10 minutes. Meanwhile, sauté mushrooms, onions and garlic in olive oil until softened and turning golden. Remove from heat and combine all ingredients (except wonton wrappers & egg) in a bowl, set aside.

Mix egg with a splash of water and beat with a fork for an egg wash. Meanwhile, lay out wonton wrappers in an assembly line. Working quickly, spoon 1 full tsp filling on wonton wrapper. Using a pastry brush or your finger, spread egg wash around the edge of the wonton wrapper. Gently lay another wrapper on top, press all the air out and make a tight seal. Trim edges with a ravioli cutter.

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