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MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Chicken Ravioli with Walnut Butter Sauce Categories: Yield: 9 Servings 1 tb Finely chopped shallots 1 Clove garlic; minced 1 tb Olive oil 1/2 c Chopped cooked chicken 5 1/2 oz To 6 chevre or cream cheese; .. cut up Cilantro pasta dough* .. (separate recipe) 1/2 c Butter 1/4 c Pinenuts 9 Walnut halves Fresh cilantro Cherry tomato halves; .. optional Fresh basil; optional 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 a lightly 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. MMMMM |
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