Savory Chicken & Mushroom Ravioli with Cherry Sage Reduction
Indulge in this exquisite dish of homemade ravioli stuffed with tender chicken, earthy wild mushrooms, and sweet potato, enhanced by a luxurious cherry sage sauce. Inspired by a cooking class from Chef Antoine Moussali at Andria's Countryside Restaurant, this recipe transforms basic ingredients into a gourmet meal that’s perfect for impressing guests or enjoying a cozy night in. Though it requires some time and effort, the rewards are plentiful. You’ll have a batch of ravioli ready to freeze for another meal, ensuring that you can savor this yumminess again and again!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Wonton wrappers
48 (Ready to use)
Cooked chicken
1 1/2 cups (Roughly chopped)
Sweet potato
1 small (Microwaved and pulp scooped out)
Grated parmesan cheese
2 tablespoons (Ready to use)
Shiitake mushrooms
2 cups (Chopped (other mushrooms can be substituted))
Butter
7 1/2 tablespoons (Divided for cooking)
Chopped pancetta
4 ounces (Cooked until crispy)
Fresh sage
1 sprig (Whole for sautéing)
Dried cherries
4 ounces (Ready to use)
Low sodium chicken broth
16 ounces (Ready to use)
White wine
1/2 cup (Ready to use)
Cornstarch
1 1/2 teaspoons (Ready to use)
Cold water
1 tablespoon (Ready to use)
Instructions
1
Start by microwaving the sweet potato for about 4 minutes, or until tender. Allow it to cool before handling.
2
While the potato is cooking, heat a skillet over medium heat and sauté the pancetta until it becomes crisp. Once done, drain off any excess fat.
3
In the same skillet, add 1½ tablespoons of butter and sauté the chopped mushrooms until soft and golden, adjusting the cooking time based on your preference.
4
Once the sweet potato is cool, cut it in half and scoop out the pulp into a medium-sized bowl.
5
To the sweet potato pulp, add the sautéed mushrooms, cooked pancetta, chopped chicken, and grated parmesan cheese. Mix everything together well; don’t shy away from using your hands for a thorough combine.
6
To form the ravioli, lay one wonton wrapper on a flat surface. Place approximately 1 tablespoon of the filling mixture in the center of the wrapper. Moisten the edges with water using your finger, then gently place another wrapper on top, sealing the edges by pressing down firmly. Repeat this process until all the filling and wrappers are used.
7
If you're planning to freeze the ravioli, do so at this stage. Otherwise, place the prepared ravioli on waxed paper and refrigerate while you prepare the sauce.
8
Boil a large pot of water for cooking the ravioli as you move on to the sauce.
9
In another frying pan, melt 1 tablespoon of butter over medium heat. Add a sprig of fresh sage and sauté for about 1 minute to release its aromatic oils.
10
Introduce the dried cherries to the pan, followed by the chicken stock and white wine. Bring this mixture to a vigorous boil, then reduce the heat to a simmer for 3 minutes to meld the flavors.
11
In a small bowl, mix the cornstarch with cold water until smooth. Stir this mixture into the sauce in the pan. Return to a boil, then simmer for an additional 2-3 minutes to thicken.
12
Remove the sauce from heat and stir in 2 tablespoons of butter for a silky finish. Cover to keep warm.
13
By this point, your water should be boiling. Gently drop 5-6 ravioli into the water one at a time. Boil until they float to the surface, roughly 2-3 minutes, and then remove them with a slotted spoon. Repeat until all ravioli are cooked.
14
To serve, plate 4 ravioli per person as a main course (or 2 for a side) and generously drizzle with the warm cherry sage sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken & Mushroom Ravioli with Cherry Sage Reduction?
It is a gourmet dish featuring homemade ravioli filled with chicken, wild mushrooms, and sweet potato, topped with a cherry and sage-infused sauce.
What type of wrappers are used for the ravioli?
This recipe uses 48 wonton wrappers to create the ravioli skins easily.
How should I prepare the sweet potato?
Microwave the sweet potato for about 4 minutes until tender, let it cool, then scoop out the pulp.
Can I use different types of mushrooms?
Yes, while shiitake mushrooms are recommended, you can substitute them with other wild mushrooms.
How is the chicken prepared for the filling?
The recipe calls for 1.5 cups of cooked chicken that has been roughly chopped.
What is the preparation for the pancetta?
Sauté 4 ounces of chopped pancetta in a skillet until it is crispy, then drain the excess fat.
Why is cornstarch used in the sauce?
Cornstarch is mixed with cold water and added to the sauce to help it thicken to the desired consistency.
How long does it take to microwave the sweet potato?
It takes approximately 4 minutes, or until the potato is tender.
Can these ravioli be frozen for later use?
Yes, you can freeze the assembled ravioli before they are boiled.
How do I seal the ravioli?
Moisten the edges of the wonton wrapper with water and press a second wrapper on top to seal the filling inside.
What are the main components of the sauce?
The sauce consists of butter, fresh sage, dried cherries, chicken stock, white wine, and cornstarch.
How do I know when the ravioli are finished cooking?
The ravioli are done once they float to the surface of the boiling water, which takes about 2-3 minutes.
How many ravioli are recommended for a main course?
A serving of 4 ravioli is suggested for a main course.
Can this be served as a side dish?
Yes, 2 ravioli per person is the recommended serving size for a side dish.
What kind of wine should be used?
The recipe specifies using 1/2 cup of white wine for the reduction sauce.
Is fresh sage required for the sauce?
The recipe calls for a sprig of fresh sage to be sautéed in butter to release its aromatic oils.
How do I give the sauce a silky finish?
After removing the sauce from the heat, stir in 2 tablespoons of butter for a silky texture.
How many wonton wrappers do I need?
You will need a total of 48 wonton wrappers.
Who is the inspiration for this recipe?
This recipe was inspired by a cooking class from Chef Antoine Moussali at Andria's Countryside Restaurant.
Should I use a specific type of butter?
The recipe uses 7.5 tablespoons of butter in total, divided for sautéing the mushrooms, the sauce, and the final finish.
How should I mix the filling ingredients?
Combine the potato pulp, mushrooms, pancetta, chicken, and parmesan in a bowl; mixing by hand ensures a thorough combine.
How should I store the ravioli if not cooking them immediately?
Place them on waxed paper and refrigerate them until you are ready to boil them.
What tool is best for removing cooked ravioli from the water?
A slotted spoon is recommended to gently remove the ravioli once they float.
How long should the sauce simmer before thickening?
After adding the cherries, stock, and wine, simmer the mixture for 3 minutes before adding the cornstarch slurry.
What is the quantity of dried cherries used?
The recipe uses 4 ounces of dried cherries.
How much filling goes into each ravioli?
Place approximately 1 tablespoon of the mixture in the center of each wrapper.
Should I boil all the ravioli at the same time?
No, it is best to drop 5-6 ravioli into the boiling water at a time to prevent overcrowding.
What is the purpose of the sage sprig?
Sautéing the sage sprig in butter for 1 minute releases aromatic oils that flavor the sauce.
What type of chicken broth is recommended?
The recipe suggests 16 ounces of low sodium chicken broth.
Is there cheese in the ravioli filling?
Yes, 2 tablespoons of grated parmesan cheese are mixed into the filling.