Ingredients per serve
Ravioli
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Chicken breast, diced 1.2 kg
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Spring onion, sliced 100.0 g
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Mixed Mushrooms, sliced 1.0 kg
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Wonton wrappers, round 120.0 x
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Egg 1.0 x
Sauce
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Pure cream 200.0 ml
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Chives, sliced 30.0 g
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Parmesan cheese, fresh grated 100.0 g
Preparation
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Ravioli
- To make filling - sauté chicken and onions. Once coloured add Mushrooms and seasoning, continuing to sauté until cooked. Remove from heat and set aside to cool.
- Take the egg and make an egg wash.
- Take two wonton wrappers and place a teaspoon of mix in the centre of one wrapper. Brush around the mix with egg wash and then place the second wrapper on top.
- Using your fingertips press around the mix making a pillow.
- Using a sharp knife trim excess wrapper and then squeeze around edges to ensure a tight seal (repeat this to make 60 individual ravioli).
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Sauce
- In a saucepan bring ingredients to boil. Reduce to a simmer and allow to reduce a little - serve.
- Sprinkle with chives and fresh grated parmesan cheese.
