Easy Ground Chicken Ravioli with Mushroom SauceEasy Ground Chicken Ravioli with Mushroom Sauce

Print
Easy Ground Chicken Ravioli with Mushroom Sauce

Easy Ground Chicken Ravioli with Mushroom Sauce

  • Author: Mushrooms Canada
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 24 ravioli 1x

Description

This flavorful ravioli comes together quickly thanks to packaged wonton wrappers. A creamy bechamel style sauce complements the roasted mushrooms perfectly.


Scale

Ingredients

  • 8 ounces fresh crimini mushrooms, finely chopped
  • 1/2 pound ground chicken
  • 1/2 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 package (about 48) wonton wrappers

Sauce

  • 8 ounces fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 ½ cups milk
  • 1/4 teaspoon nutmeg
  • 1/2 cup grated Parmesan
  • salt and pepper

Instructions

Ravioli

  1. Place crimini mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
  2. In a large saucepan, brown mushrooms, chicken, onion, garlic, sage and rosemary for approximately 10 minutes or until chicken is no longer pink. Use spatula to break up large pieces of chicken.
  3. To assemble ravioli, place a few wontons on work surface (keeping other ones covered so as not to dry out); spoon filling in center of each. Brush water around the outside edges of each wrapper; top with second wrapper. Press out air and edges to seal. Place on a damp towel-lined baking sheet and cover with damp towel while making remaining ravioli.

Sauce

  1. Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400 degree oven for 15-20 minutes, flipping halfway through.
  2. In a large suacepan, melt butter and whisk in flour to make a roux. Slowly begin to whisk in milk; this will make a paste. Continue whisking until all milk has been added. Continue whisking over medium-low heat until sauce thickens, about 5 minutes. Remove from the heat, stir in nutmeg, Parmesan and season with salt and pepper. Let cool, stirring occassionally to prevent a skin from forming.

Assembly

  1. In a large saucepan, of gently boiling water, cook a few ravioli in batches, about 4 minutes or until tender but firm. Remove with slotted spoon and keep warm while cooking remaining ravioli.
  2. Divide ravioli between 4 bowls. Spoon sauce evenly over ravioli and top with roasted mushrooms. Season with salt and pepper. Garnish with a sprinkle of Parmesan cheese and leaves of fresh sage.

If you like this, try these:

Better-Tasting Breakfast Sausage

Make better-tasting breakfast sausage from scratch by adding the nutrition and flavor of sauteed mushrooms with this recipe from Serena Ball, MS, RD.

view Recipe
Blended Al Pastor Tacos with Pineapple Jalapeno Slaw

Blended Al Pastor Tacos with Pineapple Jalapeno Slaw

Hearty mushrooms are blended with ground pork to create an easy taco filling that mimics the flavors of traditional al pastor.

view Recipe
Lamb and Mushroom Blended Meatballs with Spiced Cucumber Yogurt Dipping Sauce

Lamb and Mushroom Blended Meatballs with Spiced Cucumber Yogurt Dipping Sauce

These party meatballs stay juicy by using a blend of lamb and mushrooms. Inspired by the filling of dolmas, they are loaded with aromatic fresh herbs, and rice adds tenderness to each bite. The simple dipping sauce offers a tangy twist for an appetizer that is sure to disappear quickly!

view Recipe
  • Connect with other mushroom lovers

    @mushroomcouncil