Appetizers
Chicken and Swiss Chard Ravioli
Sbragia Family Vineyards
9990 Dry Creek Road
Geyserville, CA 95441
sbragia.com
- RECIPE YEAR: 2013
- RECIPE BY: Bruce Riezenman, Park Avenue Catering
- YIELD: Serves 10
- PAIRS WELL WITH: Sbragia Family Vineyards Home Ranch Chardonnay
These ravioli are quite versatile, as they can complement white and red wines, depending on the type of sauce you serve with them. Here, wild and farmed mushrooms are the foundation for a sauce that matches beautifully with our Home Ranch Chardonnay.
Ravioli
Ingredients:
- 1 1/2 cups salted, steamed and finely chopped Swiss chard (squeezed to remove excess liquid)
- 3/4 pound boneless, skinless chicken breasts
- Salt and freshly ground pepper, to taste
- 1 tablespoon olive oil
- 1 pound ricotta cheese (excellent quality)
- 1/2 teaspoon freshly ground white pepper
- 1 cup grated Parmesan cheese
- 1/4 teaspoon freshly grated nutmeg
- 3 eggs, beaten
- 40 wonton wrappers, each 3 to 4 inches in diameter
Directions:
To prepare the ravioli, first make sure that you drain all the excess liquid from the chard; otherwise, the ravioli filling will be too loose. Season the chicken breasts with salt and pepper and rub them with the olive oil. Place the chicken in a sauté pan over medium heat and cook until they’re just done. Transfer to a cutting board and let cool. Chop the chicken into large chunks and place in a food processor, pulsing them to a finely ground mixture but with still a little texture left. In a medium bowl, combine the chicken, chard, ricotta, white pepper, Parmesan, nutmeg and eggs and mix thoroughly. Season the mixture with salt and pepper, if needed. To fill the ravioli, place 1 teaspoon of the chicken mixture in the center of 20 of the wonton wrappers. Place the remaining wrappers on top of the filling and press around all the edges to seal the filling. Meanwhile, bring a pot of water to a boil. Add the ravioli to the boiling water and cook for 2 minutes after the pasta pieces begin to float to the top.
Mushroom Sauce
Ingredients:
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
- 1 medium onion, finely minced
- 2 tablespoons chopped garlic
- 1 pound assorted wild and farmed mushrooms, cleaned and sliced
- Salt and freshly ground pepper, to taste
- 1 tablespoon fresh thyme leaves, chopped
- 1/2 cup Chardonnay
- 1/2 cup mushroom or chicken broth
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 tablespoons chopped fresh flat-leaf parsley
Directions:
While the ravioli cook, prepare the mushroom sauce: In a large sauté pan, melt the butter with the olive oil. Add the onion and garlic and cook, stirring occasionally, until they’re golden. Add the mushrooms, salt, pepper and thyme. Cover and cook over medium heat for 5 minutes. Add the wine and simmer, uncovered, until the liquid is almost evaporated. Add the broth and cream and stir, then continue to simmer the sauce until it thickens slightly. Add the Parmesan. Taste and adjust the seasoning. Pour the sauce over the hot ravioli and garnish with the parsley.
