Braised Chicken Ravioli Recipe
Peas, spring onion, pea tendrils, truffle jus
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Ingredients
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Ravioli & Filling
Braised Chicken (for filling and jus)
Truffle Jus & Finishing
Method
Ravioli & Filling
- 1
Make pasta dough
On a clean work surface mound the flour and make a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.
- 2
Braise chicken for filling (prepare concurrently)
Pat the chicken dry and season with a pinch of salt and pepper. In a medium ovenproof skillet or sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Brown the chicken 3–4 minutes per side until golden. Add smashed garlic and chopped shallot; cook 1 minute. Deglaze with 1/2 cup white wine, scraping browned bits. Add 1 cup chicken stock (reserve remaining stock for jus), thyme, bay leaf and 1/2 teaspoon salt. Cover, reduce heat to low, and simmer gently for 18–22 minutes until chicken is cooked through. Remove chicken to a plate to cool slightly; reserve braising liquid. Shred the chicken finely with two forks.
- 3
Prepare filling
In a bowl combine shredded braised chicken (about 1 1/4 cups shredded), 1 cup fresh ricotta, 1/2 cup grated Parmesan, 1/2 cup thawed peas (lightly mashed with a fork), finely sliced spring onions (white + light green), lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Mix gently to combine — filling should be moist but not runny. Taste and adjust seasoning.
- 4
Roll and cut ravioli
Divide rested pasta dough into 4 pieces. Roll one piece through a pasta machine or with a rolling pin to a thin sheet (about 1.5–2 mm). Place teaspoon-sized mounds of filling about 1 inch apart on the sheet. Lightly brush around mounds with water. Lay a second sheet over, pressing gently to seal and expel air. Use a ravioli cutter or knife to cut into squares, pressing edges firmly. Repeat with remaining dough and filling. Dust finished ravioli lightly with semolina or flour to prevent sticking.
- 5
Cook ravioli
Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3–4 minutes until they float and the pasta is tender. Remove with a slotted spoon and transfer to a warm plate. Reserve 1/2 cup pasta cooking water for finishing the sauce if needed.
Truffle Jus & Finishing
- 6
Reduce braising liquid
While ravioli cooks, strain the reserved braising liquid from the chicken into a small saucepan and bring to a simmer over medium heat. Add the remaining 1 cup chicken stock (from ingredients) to make about 1 1/2–2 cups liquid total if needed. Reduce gently until the volume is reduced by about half and the flavor concentrates (8–12 minutes). Skim any surface fat.
- 7
Make truffle jus
Lower heat and whisk in 2 tablespoons cold cubed butter, one cube at a time, to emulsify the reduced braising liquid (off-heat helps for a glossy finish). Stir in 1/4 cup heavy cream and simmer 1–2 minutes until slightly thickened. Remove from heat and whisk in 1 teaspoon truffle oil (or 1/2–1 tsp truffle paste) and 1/4 tsp salt. Taste and adjust. If the jus is too thin, return to low heat and reduce another minute. Keep warm.
- 8
Finish peas and greens
Blanch the reserved 1/2 cup peas in boiling water for 30–45 seconds until bright green, then shock in ice water and drain. In a small skillet, melt 1 tablespoon butter over medium heat, add blanched peas and 1 cup pea tendrils and toss just until tendrils begin to wilt (30–45 seconds). Add a pinch of salt and 1/8 tsp pepper. Remove from heat.
- 9
Plate and finish
Place 4–6 ravioli per serving on warmed plates. Spoon the warm pea and tendril mixture alongside or partially over the ravioli. Drizzle the truffle jus around and lightly over the ravioli (about 2–3 tablespoons per serving). If sauce seems tight, loosen with a splash of reserved pasta water. Garnish with the reserved thinly sliced spring onion greens and a few whole blanched peas. Finish with a small drizzle of truffle oil if desired and a light grind of black pepper.
