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Monday, 14 May 2012

Chicken Spinach and Pancetta Ravioli in White Wine and Pea Sauce

Today I had a craving for pasta, which I really love. I found all of the ingredients in the cupboard or fridge except for the gow gee wrappers. These are now readily available at most supermarkets and come in packets of 30. I do have a pasta machine, but pushed for time these little beauties do just as well and taste not quite but nearly the same as pasta. They look like dumplings when finished.This mixture will make 40-45 pieces. Two packets of wrappers or one and half. Serves 4-6 people. You can play around with ingredients, I had all of this at hand and nothing is exact. Give it a try ! One thing I would say be careful with salt. The pancetta, chicken if bought cooked and stock, if using a cube are all salty ,so taste before adding any !  Really easy and very smart !

1 packet of gow gee wrappers ( round in shape )
100 grams of cooked chicken ( leftover barbequed chicken or buy a quarter cooked )
200 grams of chopped spinach or four large leaves ( silver beet is fine too )
100 grams of pancetta ( I used half pancetta and half speck, ham would be fine too )
30 grams grated parmesan and extra for serving
1 egg


1 clove garlic crushed
50 grams butter
5 tablespoons frozen peas
5 tablespoons chicken stock ( I used Campbell's  )
1/2 cup white wine
300 mls light cream

Steam the chopped spinach, drain and squeeze out any excess water. Place all ingredients in a food processor. Process until combined and set aside in the fridge for 1/2 hour. The mixture must be cool to work with or the gow gee wrapper will stretch or tear. You may chop all the ingredients, before adding the egg, but you would have to do it quite finely.
Now the work part...
Place a heaped teaspoon of the mixture in the middle of each wrapper. You can do about 6 at a time.
Fold in half, like the shape of a moon and moisten the edge with a small amount of water. This will help it to stick together. I do it with a washed finger you can use a small brush! Press firmly together and set aside,on a dish covered until ready to use. Try not to overlap them too much or they will stick together and the pastry will tear. Continue until you have all completed. You can make these well ahead.
Boil a large pot of salted water as you would for pasta. Whilst waiting for it to boil, make the sauce.

Saute the garlic in the butter add the chicken stock and frozen peas and simmer for a minute. Add the wine and cream , stirring and simmering gently for a minute or two. If you  cook it for longer the sauce will  reduce and thicken, you can add more stock or wine to thin it out. Turn off whilst cooking the ravioli.

Cook the ravioli in the boiling water until it rises to the top of the pot. It is exactly the same as any fresh pasta. It only takes a couple of minutes to cook. Turn on the sauce to heat whilst draining the pasta.
Serve on flat plates drizzle over the sauce and top with grated parmesan.


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