Chicken Confit Pasta and
Roasted Garlic Lemon Sauce
Ingredients Yield: 4-6 Servings- 1 leg Chicken Confit, finely chopped
- 230g (1c) Marscapone Cheese
- 60g (1 small) Onion, finely diced
- 1 recipe Pasta Dough 1
- 1 Egg Wash
- 30g (1/2c) Parmesan Cheese, grated
- 1 head Roasted Garlic
- 1 Lemon, juiced and zested
- 15ml (1tbsp) Heavy Cream
Instructions
- Caramelize onions on medium high heat in a frying pan with a bit of oil or butter.
- While onions are caramelizing, peel and mash roasted garlic with a fork or mortar and pestle. Set aside for the sauce.
- Mix marscapone cheese, chicken confit and caramelized onions together. Season if necessary.
- Roll out pasta dough to desired thickness. Fold each piece in half, making a crease and cut at the crease.
- On one half roughly mark with desired cutter where each ravioli will be.
- Brush marked half with egg wash and spoon or pipe filling into the centre of each marked ravioli.
- Take the other half and fold over the other sheet, pressing around the filling to ensure that there is no air in the ravioli.
- Cut with cutter and place on a tray dusted with semolina to prevent sticking. Continue until all pasta is made.
- Have a pot of boiling water, seasoned with salt, ready to cook pasta.
- In a frying pan on medium high heat with a little bit of olive oil, add roasted garlic and break apart the garlic.
- Mix in lemon juice until well combined.
- Add in Parmesan and turn off the heat. Mix until the cheese has melted.
- Cook pasta in boiling water for 2-3 minutes.
- Finish the sauce by adding in lemon zest and cream. Season to taste.
- Remove pasta from water and set to the side.
- Add 60ml (1/4c)of the pasta water to the sauce to thin out. Add pasta to sauce and toss to coat.
- Serve, garnish and enjoy!
Check out the video!!
Pasta Dough 1
Chicken Confit
No comments:
Post a Comment