Mushroom Parmesan Chicken Ravioli

Cooking time 90 minutes | Hard

Mushroom Parmesan Chicken Ravioli

Prep Time: 1hour - Cook Time: 25-30 mins - Serves 2

Bring the flavours of Italy to your mealtimes with a classic Italian pasta dish 


1 pack of HECK Chicken, Mushroom & Wild Rice Mince

360g Strong Plain White Flour

4 Large Eggs

40g Parmesan

100g Mushrooms, chopped

100g Ricotta Cheese

100g Salted Butter

Asparagus tips

Salted Butter

Olive Oil

Salt & Pepper to season


  • Put the flour, eggs and a large pinch of salt into the bowl of a freestanding mixer fitted with a dough hook and mix gently until it comes together. It may seem very dry at first, but it will gradually form a dough. If, after a minute or so, it still seems crumbly, add 1–2 tsp water, kneading after each addition. Continue to knead for 6–8 minutes, or until the dough is smooth and stretchy, and springs back when you press your finger into it. Divide the dough into four equal pieces, wrap tightly in cling film and refrigerate for at least 45 minutes
  • Meanwhile, make your filling by placing the HECK mince into a hot pan with a little oil, break up with a wooden spoon and keep stirring until browned and cooked. Add in some diced mushrooms and allow to cook until softened
  • Take one portion of dough from the fridge, remove the cling film and lightly dust the dough with flour. Flatten with a rolling pin to the width of your pasta machine. Feed the dough through on the widest setting, then fold each side of the dough to the centre. Feed the dough through on the widest setting again. Adjust the rollers to the next setting and roll the dough through the machine again. Continue to roll the dough through the machine, decreasing the thickness by one setting each time and dusting with a little more flour if it becomes sticky. Do not be tempted to skip settings on the pasta machine, otherwise the dough may tear
  • Once you have rolled it through the thinnest setting, cut the long sheet of pasta in half widthways. Lay one length on a floured work surface and set the other half to one side, covered with a clean damp tea towel
  • Place teaspoonfuls of the mince mixture at even intervals along the middle of the pasta sheet, using no more than about a quarter of the mixture. You should be able to fit about nine teaspoons of filling along the sheet of pasta
  • Using a pastry brush and water, dampen the pasta around the mince filling. Now take the other half sheet of pasta and carefully lay it over the mince, gently pressing down around the mounds of filling and pushing out any air pockets. Using a sharp knife, trim the pasta into evenly sized squares of ravioli, then lay them out on a tray, dust with a little flour and cover with cling film
  • When ready to serve, bring a large pan of salted water to the boil and cook the ravioli (in batches if necessary) for about 3 minutes. Remove with a slotted spoon and add to a pan of hot butter. Gently stir to combine, then serve immediately with Parmesan and black pepper. Add some cooked asparagus spears and fresh basil for an even tastier finish
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