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Chicken Fennel Ravioli


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4

Ingredients

5 portion(s)

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
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Recipe's preparation

    Pasta
  1. Place pasta ingredients into mixing bowl and mix 3min/.

    Roll through pasta machine to make thin wide sheets.

  2. Chicken Filling
  3. 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//Speed 3.

  4. Ravioli
  5. Cut Pasta Sheets into rectangles 4cm x 7cm.

    Put a small amount of filling on each.

    Brush edges with water.

  6. 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.

     
  7. Place small batches of ravioli in large pot of salted boiling water a cook for about 5-8 min. 

  8. Remove to strainer and coat with Olive Oil.

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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!

 


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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  • I found the pastry to be

    Submitted by LizO on 21. August 2013 - 19:45.

    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?? 

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  • I will try this next week.

    Submitted by jensacook on 16. August 2013 - 19:07.

    I will try this next week. Thank you for the recipe, it sounds yum.

     

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  • Will try this

    Submitted by Pixiedust2001 on 6. August 2013 - 23:57.

    Will try this

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  • You can't beat freshly made

    Submitted by rockfish on 23. October 2011 - 02:04.

    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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