Wednesday, January 31, 2007
Chicken Ravioli with Wild Mushroom Pan Sauce, Parmesan & Black Truffle Oil
After our beautiful sunny weekend it turned cold and rainy again so tonight I wanted something earthy and comforting as I settle in to watch the finale of Top Chef.
Another thing cheering me up is after my terrible incident (see comment 3) with my white truffle oil last week, tonight I went shopping at Trader Joe's and saw they now sell white and black truffle oil - at an unbelievable price. I told my sad story and showed my now-healing cut to the clerk who kindly gave me a free bottle of white truffle oil and I bought the black also. I LOVE Trader Joe's.
Chicken Ravioli with Wild Mushroom Pan Sauce, Parmesan & Black Truffle Oil:
(serves 1, can easily be adjusted for any number)
6 chicken ravioli (recipe below)
1/4 c dried wild mushrooms
1 tbs butter
Salt and pepper
2 tbs finely chopped fresh parsley
2 tbs Parmigiano-Reggiano, grated
1 tsp (or to taste) black truffle oil
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.
(makes about 36 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 oz mushrooms, finely chopped
1/4 c bread crumbs (or as needed to absorb moisture)
Salt and pepper to taste
Olive oil, as needed
2 tbs fresh chopped parsley
1 package round or square wonton wrappers
1 egg for an egg wash
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.