CHICKEN RAVIOLIS RECIPES

Steps:

• For the beef, make sure there are two available shelves in your oven and preheat the oven to 160C/320F/Gas 3. Heat the olive oil in a flameproof casserole and brown the beef. (You will need to do this in batches, so don't overcrowd the pan.) Using a slotted spoon, lift out the meat and set aside.
• Add the chorizo and onion to the pan and fry until softened and the fat runs from the chorizo.
• Add the carrots and parsnips and continue to cook until tinged with colour and beginning to soften. Sprinkle in the flour and cook for 2-3 minutes, stirring frequently. Pour over the wine and stirring constantly, bring to the boil. Stir in the beef stock.
• Return the beef to the pan and season with salt and freshly ground black pepper. Cover with a tight fitting lid and braise on the bottom shelf of the oven for two hours, or until the meat is tender - check during the cooking time to ensure that the meat doesn't become too dry. If it does, add a splash of boiled water.
• For the dumplings, line a baking tray with non-stick baking paper. Sift the flour into a bowl with a pinch of salt. Add the suet and rosemary and bind together with enough cold water to form a soft dough.
• Using floured hands and working as lightly fingered as possible, divide the mixture into eight and shape into oval dumplings. Place on a baking tray slightly spaced apart.
• Bake the dumplings on the shelf above the beef for the last 25 minutes of the beef’s cooking time, until they are puffed up and cooked through.
• Meanwhile, for the mash, boil the potatoes in a pan of boiling, salted water for 15 minutes, or until tender. Drain well and press through a potato ricer into a warm bowl. Mix in the horseradish, butter and cream. Season to taste with salt and freshly ground black pepper.
• Serve the mash with the beef and dumplings.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
• Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
• Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
• Fill a deep pot with lightly salted water and bring to a boil.
• To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
• Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
• To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.