First attempt at ravioli. 80g of AP to one egg. If I do 100G, I find the texture is more chewy. Filling was mushrooms, chicken (dark meat), sage, and goat cheese. Can’t do ricotta as I’m lactose intolerant but goat cheese doesn’t bother me.
Sauce note shown was butternut. Roasted for an hour and roasted the chicken. Used drippings from chicken, squash, and cream.
Garlic, sage, and shallot prior to adding the cooked ravioli, pasta water, and butternut sauce.
Didn’t take a picture of final product, but was very good.
by Orange_Seltzer
2 Comments
You’re lactose intolerant but used both goat cheese and cream?
Lol I thought those were little balls of foil. Still looks great!