Ingredients
Method
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.
Note
