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Mushroom Ravioli with a White Wine, Spinach and Tarragon Cream Sauce

Handmade pasta filled with a savory chicken and mushroom mousse, served with wilted spinach and a tarragon cream sauce.

ChickenDinnerItalianMain CoursePastaMushroom
Estimated Nutrition
Calories
646.1
kcal / serving
2584.4 kcal total
Carbs
47.2g
per serving
188.8 g total
Fat
42.1g
per serving
168.5 g total
Protein
19.6g
per serving
78.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
3
piece
Egg Yolks
free-range, lightly beaten
1
piece
Egg
free-range
30
ml
Double Cream
for filling
150
ml
Double Cream
for sauce
15
g
Butter
approx 1 tbsp
GrainsCereals
250
g
00 Flour
plus extra for dusting
Liquids
15
ml
Water
125
ml
White Wine
Meat
100
g
Chicken Breast
skinless, boneless, chopped
NutsSeeds
0.25
tsp
Salt
1
piece
Garlic
clove, peeled and finely chopped
1
tsp
Thyme
fresh picked leaves
1
pinch
Nutmeg
grated
1
piece
Garlic
clove, finely chopped
1
tsp
Tarragon
fresh leaves, chopped
OilsFats
15
ml
Olive Oil
for dough
15
ml
Olive Oil
for filling
15
ml
Olive Oil
for sauce
Vegetables
100
g
Chestnut Mushrooms
cleaned and finely chopped
1
piece
Onion
peeled, finely chopped
1
piece
Onion
peeled, finely chopped
2
piece
Shallots
chopped
200
g
Spinach
standard pack size

Method

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