- TM 31
Ingredients
pasta dough EDC cook book
- 3 eggs
- 300 grams Bakers Four
- 1 level tablespoon olive oil
chicken & mushroom filling ravioli
- 260 grams chicken tenderloins or fillet, minced
- 100 grams mushrooms (any kind is fine), chopped roughly
- 1-2 cloves garlic
- 1/4 onion
- 1 egg
- 20 grams parmesan, grated
- 1 level tablespoon olive oil
- 1 level tbsp cream
- sea salt & pepper to taste
tomato pasta sauce
- 1 jar Woolworths Homebrand Passata, 600 grams
- 1/4 onion
- 1-2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon cream, full fat or low fat fine
- 1 sprig fresh basil
- 1 tablespoon sugar, optional
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Prepare pasta dough as in EDC, (using 3 eggs, 300 grams bakers flour, 1 tbs oil). The recipe says this makes 4 portions, but I found it made 6 easily, with leftover dough to make some spare fresh fettucine.
Roll out in pasta in pasta machine until thin. I used a ravioli maker, but you can cut pasta into squares, place filling in middle, cover with another square and press edges with a fork.
Once ravioli pieces are made, leave to dry on wire rack for at least an hour, so the pasta dries out. This will prevent it from sticking together in the pot.
Once pasta dough is made & has rested for 15 minutes, cook tomato pasta sauce.
I pretty much copied the Tomato Pasta Sauce recipe in the new EDC (page 33), but used a 600gram bottle of Passata, instead of fresh tomatoes, as I had no fresh tomatoes.I also sauteed the onions, garlic and basil as I prefer it this way, Chop onion and garlic 3 sec/speed 7, then add oil and saute 2min/100degrees/speed 1. I only cooked it for about 15 - 20 minutes, as it thickened quickly. I then added a little water and the tblsp of cream. (more of either if you like). Add sugar at same time.
Grate parmesan, 10 seconds, speed 9. Set aside & dry mixing bowl.
Mince chicken, 5-7 seconds, speed 6. set aside, clean bowl.
Chop garlic and onion, 3 second/speed 7. Scrape sides of bowl.
Add oil & saute 2 mins/100 degrees/speed 1.
Add chopped mushrooms and mix 7 seconds speed 6.
Add parmesan, egg and cream. Season to taste with salt & pepper.
Combine chicken mince, and mix 5 seconds on speed 5.
Spoon small teaspoons full of the filling mixture onto ravioli shapes, cover and seal. Leave ravioli pieces to dry for 1 hour before cooking. Cook in large saucepan of boiling water with olive oil added to water. Cook 8-10 minutes, depending on how firm you like the ravioli. I cooked for around 8 minutes.
Mix ravioli with tomato sauce & serve.
I have had my Thermomix only one week, and this is my first go at creating a recipe. So it may noot look very professional, and I hope I have remembered all the steps correctly.. But it tasted superb, my friend who is a chef gave it 10/10. My whole family loved it. Well worth a go!
Ravioli Chicken & Mushroom
Tip
I used myFitnesspal to calculate the calories for this meal, and it worked out to be around 390 calories per serve, divided six ways. Which is pretty good for such a yummy pasta dish.
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Recipe is created forTM 31
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Comments
Oh my god lady, please edit the instructions! You're killing me here
I used your recipe for tomato pasta sauce. It was yummy. Next time I will leave the sugar out. The only problem I had was reading this recipe. Thank you
Lovely, definately recommend.
This was delish, however I found reading the recipe was quite difficult, I found I was always mixing up the ingredients and would have to read 2 or 3 times to be sure
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