CHICKEN & MUSHROOM RAVIOLI - Kate Irving
- 1 x Chicken Breast
- 100gr Shitake Mushroom
- 250gr Brown Mushroom
- 3 cloves Garlic
- 1/2 Red Onion
- Pasta Sheets
- 50gr Butter
- 1/2 bunch Sage
- Harvey’s Kitchen - Umami Dust
HOW TO MAKE IT
Fresh made chicken breast, shitake, brown mushroom and Harvey's Porcini Umami ravioli with a burnt butter and sage sauce.
Finely chop 100g of shitake mushroom and 250g or brown mushroom, 3 garlic gloves and half a red onion. I cooked this for 5 minutes then removed from heat. I mixed this with one chicken breast which I minced and two teaspoons of Harvey’s Porcini Mushroom and Roast Onion Umami Dust.
Build the ravioli by placing teaspoon mounds on the sheets of pasta, spread water around the mound with a brush, laying another sheet on top and pressing out the air. Using a ravioli cutter I cut out each ravioli. Cook these in a large pot of salted boiling water. They are ready when they float to the surface.
Once all ravioli were cooked, I melted 50g of butter and a pinch of Harvey’s Porcini Mushroom and Roast Onion Umami Salt then fried off some sage leaves. Coat the ravioli with sauce and serve with sage leaves.
# RIVERWAY CHICKEN BREAST
# HARVEY’S KITCHEN UMAMI DUST