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

Recipe's preparation

filling

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

Describe the preparation steps of your recipe

pasta dough and ravioli preperation

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.

cooking ravioli and sauce

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