Chicken ravioli with walnut butter sauce
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Finely chopped shallots |
| 1 | clove | Garlic, minced |
| 1 | tablespoon | Olive oil |
| ½ | cup | Chopped cooked chicken |
| 5½ | ounce | To 6 chevre or cream cheese, |
| Cut up | ||
| Cilantro pasta dough | ||
| (separate recipe) | ||
| ½ | cup | Butter |
| ¼ | cup | Pinenuts |
| 9 | Walnut halves | |
| Fresh cilantro | ||
| Cherry tomato halves, | ||
| Optional | ||
| Fresh basil, optional | ||
Directions
Cook shallots and garlic in olive oil in a small saucepan until shallots are tender, stirring occasionally. Stir in chicken and cheese. Set mixture aside.
Roll half the cilantro pasta dough at a time on alightly floured board into a 13" circle about 1/16" thick. Let stand 20 minutes. With a 3" round cutter, cut 36 circles (reroll scraps if necessary to get 36 circles). Place about 1 tablespoon chicken mixture in the center half of the circles. Lightly brush water around the edges. Top each with a plain circle pressing edges together to seal. Let stand a few minutes.
Bring 3 quarts water to a boil in a large pot. Add ravioli slowly enough to maintain the boil. Boil until al dente, about 8 minutes.
Drain immediately.
Meanwhile, cook butter, pine nuts and walnuts until butter is lightly browned. For each serving, place 2 or 3 ravioli on a small plate.
Spoon the butter sauce over giving each serving a walnut half and some pine nuts. Garnish with cilantro sprigs and if desired, cherry tomato halves and fresh basil. Makes 6 or 9 servings.
BH&G Holiday Appetizers 94 Carolyn Shaw 6-95 Submitted By CAROLYN SHAW On 09-04-95