Lemon and Garlic Chicken Ravioli in a Lemon and Honey Chilli Sauce



My sister asked me for four different ravioli ideas for her to make for a dinner with friends, two vegetarian and two meaty. Being me, I thought about it for too long, mulling over different ideas, and then realised that she needed the recipes in five days. That meant a ravioli every day for four days. This was day two ( Day 1 was the Pumpkin and Sage Ravioli). I thoroughly enjoyed the challenge, and it was too long since I had gotten out the pasta machine, but it did also become an exercise in wrangling a toddler during a rather labour intensive meal prep four days in a row. Anyway, this one came out very tasty, and is definitely a good recipe to have stick around!


Ingredients:

For the Pasta:

2 c flour

3 eggs

Pepper


For the Filling:

2 chicken breasts, minced

Juice of 1 lemon

2 tbsp balsamic vinegar

1/2 head garlic, crushed

1 onion, minced

2 tbsp olive oil

Salt and pepper to taste


For the Sauce:

6 tbsp olive oil

Juice and zest of 1 lemon

3 tsp honey

1 1/2 tsp Pul Biber

1 tsp rosemary


1) Place chicken, garlic, lemon juice and balsamic in a bowl. Mix well, cover and refrigerate. Allow to rest 1-2 hours to marinate.


2) Heat oil in a skillet or frying pan and cook the chicken until just done. Set aside to cool.


3) Place flour in a mixing bowl. Add pepper and make a well in the middle. Crack eggs into the well and gradually mix the flour into the eggs with a fork to form a soft, elastic dough.


4) Pass fist-sized pieces of dough through progressively higher settings on a pasta maker until thin. Use a ravioli mould to make hollows in the sheet of pasta and place 1/2 tsp of filling in each. Place a second pasta sheet over the top, seal and cut ( alternatively use a ravioli cutter).


5) Heat a little oil in the bottom of a deep pan. In batches, brown the ravioli briefly then add 1/2 c water to the pan. Cover and cook for 5-8 minutes, until ravioli are al dente and the water is gone.


6) In a saucepan, heat olive oil. Add lemon zest, juice and honey. Reduce over low heat until well combined and thickened to desired consistency (if you reduce it too much, add a little move water back to it). Add rosemary and pul biber. Serve ravioli with a good drizzle of sauce.



We had a little leftover chicken filling, so we served it up with the ravioli and sauce and cheese grated over it all and had zucchini as a side. This made for a thoroughly enjoyable meal, but a little light on the veg for my taste (the zucchini was a last-minute afterthought as I realised that aside from a little onion and lemon, otherwise, the meal had none). The labour-intensive nature of the ravioli making drove any thought of other elements of the meal out of my mind. If I had a do-over, roasted veg or basil carrots would work well with this, for example.


We tried a variety of ways of cooking these, and as it turns out treating them kind of like gyoza worked best.

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