Chicken & Mushroom Ravioli with Pesto & Truffle Oil

This one may be a stretch for some, but don’t let the list of ingredients  or lengthy process scare you off.  This dish is awesome and totally worth the time it takes to make it!!!  Even if you don’t have truffle oil or porcini dust, make it anyway!!  This recipe was inspired by Bruce, who loves poultry in any form (he is a real poultryholic).  It started with leftover ingredients and has become a favorite in our house.  Serves 4.

Ingredients:

For the dough:
4 cups flour
1 tsp salt
3 eggs broken into a measuring cup and water added in equal amount. (If eggs show 1 cup, then add 1 cup water).
1 tbsp. smoked paprika (optional)

For the filling:
1 lb. ground chicken
3/4 lb. shitake mushrooms, stems removed & minced
4 oz. goat cheese
1 tbs. dried porcini mushroom dust
2 tbsp. fresh Italian parsley, chopped
1 tbsp. fresh mint, chopped
½ cup Parmesan cheese
2 cloves garlic, minced
Salt & freshly ground black pepper to taste

For the topping:
Fresh pesto
Truffle Oil

Method:

flour and salt in a large mixing bowl and add egg/water mixture and mix until a dough forms.  Knead the dough for about 5 minutes.  Cover with a damp kitchen towel and let rest for 30 minutes.
Meanwhile mix all the filling ingredients in another mixing bowl until smooth and put in refrigerator to keep cool.

Working in batches with a pasta machine, roll the dough to a setting of 5 to get 2 sheets.  Place 2 tbsp. of filling in a row on each sheet, leaving 1 inch of space between.  Moisten edges with a pastry brush and add second sheet of dough over top.  Pat down with fingers to remove any air bubbles and cut with pastry cutter around all four corners.  The size of the ravioli should be between 3-4 inches around.

Place ravioli on floured cookie sheet and freeze until ready to use. This keeps the dough from getting too soft and breaking in the pot when it’s cooked. Continue until all filling is gone.  Wrap leftover dough and freeze for another day of pasta making!

Fill a large pot ¾ of the way with water and add 2 tbsp. salt.  Bring to a boil.  Once water comes to boil, reduce heat to simmer.  Ravioli do not like boiling water!

Place ravioli, gently, in water and simmer 8-10 minutes.  Remove with slotted spoon and place 4 ravioli on a warm plate.  Top with 2-3 tbsp. of pesto and drizzle with truffle oil.  Add grated Parmesan cheese, if desired, and a good grind of fresh black pepper.