Chicken & mushroom ravioli in broth

Make this delicious Italian-style broth with chicken & mushroom ravioli to impress dinner guests.

  • 4 hrs cooking
  • Serves 6
  • Print


Chicken & mushroom ravioli in broth
  • 1 kilogram chicken bones
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 trimmed celery stick, chopped coarsely
  • 1 tablespoon olive oil
  • 2.5 litre water
  • 10 gram dried porcini mushrooms
  • 8 fresh lasagne sheets
  • 1 egg, beaten lightly
  • 100 gram swiss brown mushrooms, sliced
  • 100 gram baby spinach
  • 1/2 cup (40g) shaved parmesan
  • 100 gram flat mushrooms
  • 80 gram button mushrooms
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 teaspoon lemon thyme leaves
  • 1/2 cup (80g) finely chopped cooked chicken
  • 2 teaspoon finely grated lemon rind
  • 125 gram mascarpone cheese


Chicken & mushroom ravioli in broth
  • 1
    Preheat oven to 220°C/425°F.
  • 2
    Place chicken bones, onion, carrot and celery in a large baking dish; drizzle with oil. Roast 1 hour or until well browned. Transfer chicken and vegetables to a large stockpot. Add the water and porcini mushrooms; bring to the boil over high heat. Reduce heat to medium-low; simmer, uncovered, 2 hours or until reduced by half. Strain stock through a fine sieve into a large heatproof bowl; discard solids.
  • 3
    Meanwhile, make chicken and mushroom filling. Process mushrooms until finely chopped. Heat oil in a medium frying pan over high heat, add mushrooms, garlic and thyme; cook, stirring, 5 minutes or until any liquid evaporates. Stir in chicken and rind; cool. Stir in mascarpone; season to taste.
  • 4
    Dip lasagne sheets briefly into cold water to prevent cracking. Cut 48 x 8cm (3¼-inch) rounds from sheets. Brush half the rounds with egg; top with 2 teaspoons filling. Place remaining rounds over filling; press firmly to seal.
  • 5
    Cook ravioli, in batches, in a large saucepan of gently simmering salted water for 2 minutes or until ravioli float to the top. Remove ravioli with a slotted spoon; cover to keep warm.
  • 6
    Meanwhile, bring chicken stock to the boil over high heat, add swiss brown mushrooms and spinach; cook 2 minutes or until mushrooms are tender. Season to taste.
  • 7
    Divide ravioli, stock mixture and parmesan between bowls.


Chicken stock can be made 3 days ahead; keep covered in the refrigerator. Ravioli can be made 3 hours ahead; cover with plastic wrap and a damp tea towel, then refrigerate until ready.

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