Roasted Chicken and Porcini Mushroom Ravioli with Sherry Sauce

Ingredients (for BB-CEC20, serves 4-6): 

Ravioli Dough:


Make sure the kneading blade(s) are properly attached. Add the Ravioli Dough ingredients to the baking pan in the order listed. Place the baking pan into the Home Bakery, close the lid and plug the cord into the outlet. For BB-PAC20/BB-CEC20 model, select HOME MADE course. Press CYCLE button turning OFF the following: Preheat, Rise 1, Rise 2, Rise 3, Shape, Bake, Keep Warm. Select KNEAD cycle. Press and hold TIME until the display shows 0:20. Then press CYCLE twice to record. For BB-HAC10 model, select COOKIE/PASTA DOUGH course. Press START. 

When the Home Bakery completes kneading, press CANCEL and remove dough from the Baking Pan. Roll dough into a ball, cover with plastic wrap and let it rest for an hour in the refrigerator.  

Place porcini mushrooms and boiling water in a bowl, cover and let stand 15 minutes. Scoop and lightly squeeze out water from mushrooms. Reserve liquid for sauce. Finely chop the mushrooms and separate 1 tablespoon of chopped mushroom for sauce. 

Prepare the filling. Mince button mushrooms. Heat olive oil in a frying pan, add garlic, onion and sauté for 3 minutes at medium heat. Add porcini, button mushrooms, roasted chicken, white wine to the pan, and sauté for an additional 2 minutes. Remove from heat. In a large bowl, place ricotta cheese, lemon zest, Parmesan cheese, combine sautéed mushrooms mix, then add the egg and mix well.

Place dough on a lightly floured board and divide into quarters. Then roll each section into a 16” x 4” sheet.  

Place a heaping teaspoonful of filling 1/2 inch apart on a pasta sheet. Brush dough with water around the filling to moisten. Cover with another sheet of rolled dough and lightly press down around the fillings to seal. Cut into squares with a pastry wheel and press down around fillings with fork to seal. Repeat this step with the remaining two sheets. 

Prepare the sauce. Melt butter in a medium frying pan over medium heat. Add shallots, flour and cook 1 minute. Add sherry and cook 30 seconds. Add remaining porcini, reserved mushroom liquid, chicken stock and bring to a boil. Reduce heat to simmer and cook 10 minutes or until slightly thick. Stir in salt, pepper and thyme leaves. Set aside and keep warm. 

Bring water (not included in t the ingredient list) to a boil in a large pot. Add a pinch of salt (not included in the ingredients list) and ravioli. Reduce heat to simmer and cook for 3 minutes or until ravioli floats to the surface. Drain ravioli and add to the sauce pot. Stir gently to combine with sauce.

Divide ravioli onto plates, spoon sauce over ravioli. Enjoy!