Today's recipe from Saturday's Breakfast show.
Chicken, pesto and ricotta ravioli with basil butter
- 1 smoked chicken breast, diced
- 1/2 cup fresh pesto
- 1/4 cup ricotta
- Finely grated zest and juice of 1/2 lemon
- Salt and freshly ground black pepper
- 50 wonton wrappers (suitable for steaming)
- Parmesan to grate
- 6 tbsps butter
- Fresh basil plant
In a food processor, pulse the chicken a couple of times, then add the pesto, ricotta and lemon zest. Pulse until you have a nice chunky consistency. Add lemon juice and season to taste.
On a floured surface, lay your wrappers on your bench, add about a heaped teaspoon of filling mixture to the centre of each wrapper, brush the edges with water and cover with another wrapper, ensuring you remove any trapped air by working your way around the filling. Use a cookie cutter to get a perfect circle. Set aside on a floured surface and cover with a damp cloth to prevent them from drying out.
Fill a large saucepan with water (about 2-3 litres), season with plenty of salt and bring to the boil. Once the water is boiling, pop in your ravioli and give it a stir (this will prevent the ravioli from sticking). Cook for 2-3 minutes. They will float till the top once they are cooked. Remove from the pan and drain with a slotted spoon. These little packages are great to freeze. If cooking from frozen, just add a couple of minutes to the cooking time.
To make the basil butter, melt the butter in a small pan over a medium heat until it just starts to turn brown, then add the basil leaves and toss around the butter. Remove from heat.
Divide the ravioli between four bowls, spoon the basil butter over it, grate fresh Parmesan over the top and finish with freshly ground black pepper. Then scoff the lot!