Chicken and Tarragon Poached Yolk Stuffed Ravioli
User Reviews
5.0
6 reviews
Excellent
Chicken and Tarragon Poached Yolk Stuffed Ravioli
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
chicken and tarragon filling
- 8 ounces part skim ricotta
- 2 ounces mascarpone, softened
- 2 tablespoons grated parmesan
- ⅔ cup cooked and shredded chicken
- 1 tablespoon minced tarragon
- 1 charred ear of corn
- salt and pepper to taste
assembly
- ½ recipe pasta dough
- 1 large egg plus 1 tablespoon water, beaten together
- 8 large egg yolks
- ½ cup (1 stick) unsalted butter
- salt and pepper to taste
garnish
- grated parmesan
Instructions
- Place all filling ingredients into a mixing bowl and mix together until completely combined. Cover and refrigerate until ready to use.
- Lightly flour a clean surface and roll the pasta dough until ⅛” thick.
- Cut eight, 4”x 6” rectangles out of the dough and lightly brush each surface with the egg and water mixture (egg wash).
- Place about 3 tablespoons of filling onto 1 side of each pasta rectangle, leaving a ½” border.
- Create a small divot in the center of the filling and carefully place 1 yolk into each divot.
- Carefully fold the other side of the pasta rectangles over the yolk and filling and gently press the edges, making sure to get rid of any air bubbles.
- Using a large circle cutter, carefully cut the pasta squares into circles and firmly press down to seal.
- Fill a large pot with water and bring to a boil. Add a handful of salt to the water and add the raviolis. Boil for 5 to 6 minutes.
- While the raviolis boil, melt the butter in a skillet, over medium heat. Continue to cook butter until it begins to brown and release a nutty aroma.
- Reduce the heat to medium-low and using a slotted spoon transfer the ravioli to the skillet with browned butter. Sauté raviolis for about 2 minutes. Season with salt and pepper.
- Transfer ravioli onto a platter and pour browned butter over the top. Finish with freshly grated Parmesan and serve immediately.
Notes
- *Makes 8 Ravioli
Nutrition Information
Show Details
Calories
772kcal
(39%)
Carbohydrates
33g
(11%)
Protein
21g
(42%)
Fat
61g
(94%)
Saturated Fat
31g
(155%)
Cholesterol
533mg
(178%)
Sodium
392mg
(16%)
Potassium
250mg
(7%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1812IU
(36%)
Vitamin C
1mg
(1%)
Calcium
292mg
(29%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 772 kcal
% Daily Value*
| Calories | 772kcal | 39% |
| Carbohydrates | 33g | 11% |
| Protein | 21g | 42% |
| Fat | 61g | 94% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 533mg | 178% |
| Sodium | 392mg | 16% |
| Potassium | 250mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1812IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 292mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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