Roast chicken & rosemary ravioli with red pesto mascarpone sauce

Chicken ravioli with red pesto & mascarpone sance

The filling for these ravioli is leftover rosemary & garlic roast chicken

Make a batch of pasta dough as outlined in our pasta dough recipe

Rustle up some red pesto as found outlined in a previous post

Red pesto

Red pesto

Shred the cold cooked chicken (leg meat works best for this recipe)

Add the meat to a pan along with a whole garlic clove – peeled and bashed in half

Add organic chicken stock to just cover the chicken + a fresh sprig of rosemary

Poach for 15 minutes or until most of the stock has reduced

Allow to cool

Chicken ravioli with red pesto & mascarpone sance

Then add breadcrumbs + grated Parmesan + chopped parsley + S&P to the cooled chicken mixture

Roll out the pasta dough

Make & cook the ravioli as outlined in our Beef ravioli recipe (N.B as a rough guide 100g of flour will make approx. 12 4cm x 4cm ravioli)

Gently heat the red pesto and stir in some mascarpone just before serving

Chicken ravioli with red pesto & mascarpone sance

This is a great way to use leftovers – meat, fish or veggies!

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