Ingredients
Pasta
- 500 g flour, "00" Pasta Flour
- 5 eggs
- 2 tbsp olive oil
Chicken Filling
- 20 g parmesan
- 500 g chicken mince
- 1 parsnip
- 1/2 fennel bulb
- 1 tbsp TM stock concentrate
To Serve
- olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place pasta ingredients into mixing bowl and mix 3min/
"Dough mode" .Roll through pasta machine to make thin wide sheets.
Place parmesan cheese in mixing bowl and grate 20 sec/Speed 10.
Add parsnip and fennel and chop 10 sec/Speed 6
Add mince and stock and mix 20 sec/
"Counter-clockwise operation" /Speed 3.
Cut Pasta Sheets into rectangles 4cm x 7cm.
Put a small amount of filling on each.
Brush edges with water.
Fold pasta over filling and lightly press edges down removing any air that might be trapped.
Use fork to seal edges and create ripple effect.
Place small batches of ravioli in large pot of salted boiling water a cook for about 5-8 min.
Remove to strainer and coat with Olive Oil.
Pasta
Chicken Filling
Ravioli
Tip
Use a generous sprinkle of flour between layers on a plate or in a container to stop sticking.
Uncooked Ravioli can be stored in fridge or freezer until needed.
Once cooked reheat the whole batch for serving by pouring boiling water over and toss with more Olive Oil.
Serve with Fennel foliage and a sprinkle of parmesan and freshly ground pepper.
This dish is a gourmet delight for any dinner party and also subtle enough for children to enjoy.
Bon appetit!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
I found the pastry to be quite hard, even after putting it through a pasta machine and cooking it for more than 10 minutes.I followed recipe and bought the "00" pasta flour. I used extra large eggs - perhaps this is why the pastry was hard??
I will try this next week. Thank you for the recipe, it sounds yum.
Will try this
You can't beat freshly made pasta and this dish has a beautiful delicate Aneseed flavour.
My kids love helping to roll out the pasta and enjoy eating the Chicken fennel Ravioli as much as I do.
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