Chicken Ravioli in Port Mustard Creme Sauce with Mango Ginger Chutney
serves 4 as a pasta dish before the main meal.
Pasta
1 cup flour
1 egg
1 tbl water
1 tbl olive oil (gives gummy texture)
prepare two sheets of pasta rolled out to “6” on the Atlas machine.
You can knead by hand forever or use a food processor on the dough.
Egg wash
1 egg
2 tbl water
whisk together and brush on one side of each piece of pasta. The
egg wash acts as a glue to hold the ravioli together during
cooking.
Filling
6 oz. cooked chicken (Chef Johnson called for smoked)
1/6 cup cream
1/4 cup mango ginger chutney (buy from your grocery store!)
Combine in food processor, or chop chicken finely with knife and
mix together. (Chef Johnson called for some cayenne and more
chutney, but I cut it down to my taste because I thought it was
too spicy.)
Prepare ravioli by putting 1-1 1/2 tsp lumps of chicken filling on
one piece of pasta in a 2xN matrix where N is ~10-12. Place other piece of
pasta over this. Egg side of both sheets should be toward the inside. Cut
ravioli with a knife or a ravioli wheel. Seal ravioli with fingers or
by pressing with a fork. Flour well and set aside.
You should make 20-24 ravioli. You will need 16 to serve. Expect a few
to fall apart while cooking.
When sauce is ready, cook ravioli until they rise.
Sauce
1 cup port wine
8 peppercorns, bruised or cracked
1 bay leaf
2 shallots, diced
Reduce over high heat until nearly dry.
1 cup chicken stock
Add and reduce until total volume is about 1/4 cup.
1 cup cream
1 tbl mustard
Add, whisk, and reduce until sauce naps. (Napping means: dip a
spoon in the sauce, wipe the back horizontally with your finger.
If the sauce does not run it is thick enough.)
Strain the sauce and keep warm. (Strained sauces come from
French tradition. You want a smooth pretty sauce with no chunks
of pepper and lumps of shallots.)
I adjusted the proportions in this recipe from Chef Johnson's
original. I used less cream and more port because I like the
greater flavor and color from the port.
Prepare four individual plates. On each plate, pour an equal portion of
the sauce. Makes sure the sauce coats the entire center of the plate but
none of the side. Place four cooked ravioli on the place, and scoop
about 2 tbl of the chutney on the middle of the plate. It should look very
pretty.
What sort of wine would go with this course? I've had it with a
Chardonnay and with a German Riesling. In both cases, the ginger, etc.,
overpowered the wine. Perhaps an Alsatian Gewurztraminer would do
better, or perhaps this course just isn't suited to wine. 🙁