CHICKEN PARMESAN RAVIOLI RECIPES

1. Coarsely chop the chicken and put in a food processor with the spring onions, then process until finely minced (ground). Add the egg white and process until smooth. Transfer the mixture to a medium bowl, cover with plastic wrap and refrigerate for 1 hour.

2. Use a wooden spoon to gradually stir the cream into the chicken mixture until evenly incorporated. Season well with salt and pepper.

3. Working quickly and in batches, place 5–6 won ton wrappers on a work surface and place 2 teaspoons of mixture on the centre of each. Brush the edges of the wrappers lightly with a little of the egg yolk, cover each with another wrapper, then firmly press the edges together to enclose the filling. Repeat with the remaining wrappers and filling. Use a round 7 cm (2¾ inch) cutter to cut the ravioli into discs. Place on a tray lined with non-stick baking paper, with baking paper separating each layer.Cover with plastic wrap and refrigerate until needed.

4. To make the mushroom sauce, melt the butter and oil in a large frying pan over high heat until foaming. Add the mushrooms and cook, stirring often, for 3–4 minutes or until tender and browned. Stir in the brandy and cook for 30 seconds. Stir in the cream, stock, lemon juice and chives and bring to a simmer. Simmer for 2 minutes or until thickened slightly. Taste and season with salt and pepper. Remove from the heat, cover and set aside.

5. Bring a large saucepan of salted water to the boil. Add a third of the ravioli and simmer for 4–5 minutes or until the wrappers are tender, the filling is cooked and they rise to the surface. Use a slotted spoon to remove the ravioli from the water and drain, then place them in the sauce, stirring gently to coat. Cook the remaining ravioli in two more batches and place in the sauce, adding a little cooking water to the sauce if it has thickened too much on standing. Serve sprinkled with parmesan, if desired.

1. Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
2. Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
3. Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
4. Now it’s time to assemble your pasta. Following the instructions for making the pasta dough, roll out your dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time to give more control.
5. Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air – you should get about 50 to 60 ravioli from this amount of pasta. Place them on a semolina-dusted tray as you go.
6. Freeze the remaining Bolognese (you’ll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli – you can cook them from frozen in the sauce.
7. Put a pan of salted water on to boil for the pasta.
8. For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
9. Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.

1. Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
2. Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
3. Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
4. Now it’s time to assemble your pasta. Following the instructions for making the pasta dough, roll out your dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time to give more control.
5. Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air – you should get about 50 to 60 ravioli from this amount of pasta. Place them on a semolina-dusted tray as you go.
6. Freeze the remaining Bolognese (you’ll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli – you can cook them from frozen in the sauce.
7. Put a pan of salted water on to boil for the pasta.
8. For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
9. Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.