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Chicken Ravioli in Port Mustard Creme Sauce with Mango Ginger Chutney

  • 1 cup flour
  • 1 egg
  • 1 tbl water
  • 1 tbl olive oil
  • 1 egg
  • 2 tbls water
  • 6 oz.s cooked chicken
  • 166666666667/1000000000000 cup cream
  • 1/3 cup mango ginger chutney
  • cayenne (optional)
  • 1/2 cup port wine
  • 8 peppercorns, bruised or cracked
  • 1 bay leaf
  • 2 shallots, diced
  • 1 cup chicken stock
  • 1 1/2 cup cream
  • 1 tbl mustard

Make dough with flour, egg, water and olive oil. Prepare two sheets of pasta rolled out to "6" on a pasta machine (or make by hand). Whisk together egg and water to make an eggwash and brush on one side of each piece of pasta. Combine in chicken, cream and chutney in food processor. Prepare ravioli by putting 1-1 1/2 tsp lumps of chicken filling on one piece of 2" x 10" pasta. Place other piece of pasta over this. Eggwashed side of both sheets should be toward the inside. Cut ravioli with a knife or a ravioli wheel. Seal ravioli with fingers or by pressing with a fork. Flour well and set aside. When sauce is ready, cook ravioli until they rise. Reduce wine, peppercorns, bay and shallots over high heat until nearly dry. Add chicken stock and reduce until total volume is about 1/4 cup. Add cream and mustard and whisk, and reduce until sauce thickens. Strain the sauce and keep warm. Prepare four individual plates. On each plate, pour an equal portion of the sauce. Makes sure the sauce coats the entire center of the plate but none of the side. Place four cooked ravioli on the place, and scoop about 2 tbl of the chutney on the middle of the plate. It should look very pretty.

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