Recipe

Chicken and Portabello Mushroom Ravioli with a Roasted Garlic Tomato Sauce

Prep Time: 10 min

Cook Time: 30 min

Serves: 4

Wonton wrappers are a great shortcut to make fresh ravioli at home. Earthy portobello mushrooms and salty prosciutto balance the chicken in the ravioli filling. The ravioli float in a simple homemade tomato sauce that is bursting with flavour thanks to the mellow undertone of roasted garlic.

Contributed By: Created by Johanne Neeteson

Ingredients

Chicken and Portabello Mushroom Ravioli with a Roasted Garlic Tomato Sauce:

1 lb (0.5 kg) ground chicken

1 pkg portobello mushrooms, pre-soaked, as per directions

1 egg(s), large

1 pkg wonton wrappers

1 tsp (5 mL) basil, dried

1 tsp (5 mL) Italian seasoning

1 pkg prosciutto, cubed

1/4 cup (60 mL) Romano cheese, grated

1/4 cup (60 mL) water

salt, to taste

pepper, to taste

Sauce:

2 cloves garlic

1 bottle Italian strained tomatoes

1 pkg basil, fresh

1/2 tsp (2.5 mL) cinnamon

salt, to taste

pepper, to taste

Instructions

Chicken and Portabello Mushroom Ravioli with a Roasted Garlic Tomato Sauce

1 Mix all ingredients, except the wonton wrappers, together in bowl.

2 Put water in another small bowl. Put one wonton wrapper in your hand and take approximately 1 tsp (5 mL) of filling and put it in the centre of the wrapper.

3 Wet fingers with the water in the bowl and rub the water on the edges of the wrapper.

4 Fold over the wrapper to enclose the filling and squeeze the edges together until completely sealed. Wrap remaining filling in wontons.

5 In a pot, boil salted water to cook the wonton ravioli. Add wontons, depending on the size of the pot, a few at a time. Boil pasta until the filling is completely cooked (2 – 7 mins).

6 Remove from water and plate.

Sauce

1 Slice the top of each garlic clove. Place on foil (shiny side up) and drizzle garlic with olive oil. Fold foil to encase garlic.

2 Place in 400°F (200°C) oven to roast. This will take approximately 30 minutes. When garlic is soft, remove from oven.

3 Empty bottle of tomatoes into pot on stove. Heat on medium.

4 Add shredded basil. Squeeze garlic out of skin into pot.

5 Add salt and pepper and cinnamon.

6 Heat and serve with wonton ravioli.