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chicken and mushroom ravioli with a carrot, preserved lemon and tarragon sauce


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Ingredients

2 portion(s)

filling

  • 6 mushrooms, large
  • 1/4 brown onion
  • 1 clove garlic
  • 1 tsp Butter
  • 200 grams chicken thighs
  • 3 sprigs Thyme
  • 3 leaves Sage
  • salt and pepper to season

pasta dough

  • 200 grams flour
  • 2 eggs

sauce

  • 3 medium carrots
  • 60 grams leek
  • 1/4 brown onion
  • 1/8 preserved lemon
  • 3 sprigs Tarragon
  • 2 tablespoons cream
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Recipe's preparation

    filling
  1. put the mushrooms, peeled onion and garlic in the mixing bowl, blend speed 7/ 3 seconds. saute 100 C for 2 minutes. Add chicken and herbs and salt and pepper and blend speed 10/ 30 seconds. remove from bowl

  2. Describe the preparation steps of your recipe

  3. pasta dough and ravioli preperation
  4. to make the pasta blend eggs and flour in bowl speed 7/ 40 seconds. roll pasta dough out on the pasta machine to number 6.Make the ravioli by putting spoonfuls of the filling on one half of the pasta sheet, brushing with eggwash and folding over and pressing down. then use the ravioli cutter to cut into shape.

  5. cooking ravioli and sauce
  6. wash the bowl and fill with 500 ml water, put peeled and roughly chopped carrot, preserved lemon, leek and tarragon.
    oil both varoma trays and lay ravioli on them and put varoma in place.

    cook for 18 minutes speed 1/varoma temp. put the cooked ravioli in the thermoserver.

    discard 2/3 of the water from the bowl and add the ingredients from the basket with the cream and salt and pepper. blend 30 seconds/speed 10.

    serve the sauce with the ravioli

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • YUM!! Thanks you Ellie 

    Submitted by ArwensThermoPics on 16. February 2016 - 14:35.

    YUM!! Thanks you Ellie  Big Smile

    Cooking from scratch  www.arwensthermopics.com

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