Tonight, you’ll be mostly reading about some open ravioli which was made at the same time as the Mushroom Ravioli. It’ll be a quick post tonight as it’s based on the same ravioli discs from last month’s recipe. The only other bits needed are some roast chicken, onion/garlic, white wine, chicken stock (real or fake), parsley and tomatoes.
To make the sauce, cook some onions and garlic until soft and golden. Season with salt and pepper and throw in a glug of white wine, cooking until reduced down. Then, take the fleshy bits of a few tomatoes and throw in the pan and cook until soft, adding in enough stock to make it look like a thick soup. Throw in a few handfuls of parsley and blitz in a blender. Taste and season again. Next, heat up the chicken with a spot of butter in a small pan (making sure it’s hot through) and you’re ready to assemble.
Cook the pasta for a few minutes until ‘al dente’ in some salted water. When ready, simply layer the pasta with the sauce and the cooked chicken. Sprinkle on some basil and Parmesan and it’s done.
{ 0 comments }