Chicken and wild mushroom ravioli with morels

Chicken and wild mushroom ravioli with morels

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
50g wild mushrooms
20g butter
handful tarragon sprigs
1/2 quantity Fresh pasta
freshly ground black pepper

For the filling

Quantity Ingredient
1 skinless chicken breast fillet, about 200 g
1 egg white
150ml double cream

For the sauce

Quantity Ingredient
40g dried morel mushrooms
300ml water, boiling
150ml madeira
300ml Chicken and veal stock
100-150ml double cream


  1. Put the dried morels for the sauce in a bowl, cover with the boiling water and leave to soak for at least 1 hour.
  2. For the filling, place a medium bowl in the fridge to chill. Roughly chop the chicken breast and place in a small food processor bowl. Pulse until smooth, then add the egg white, ½ teaspoon salt and ¼ teaspoon pepper and pulse again until combined.
  3. Pass the chicken through a sieve, pressing it through with a plastic spatula. The finer the mesh the longer this will take, but the smoother the filling will eventually be. Transfer the mixture to the chilled bowl and refrigerate for 15 minutes, or until cool to the touch.
  4. Remove the chicken mixture from the fridge and gradually beat in the cream, in several additions, using a spatula and taking care not to overwork or warm the mixture or it will split. Meanwhile, heat a small saucepan of water.
  5. Once all the cream is incorporated into the chicken, poach a teaspoonful of the mixture in the simmering water until just firm, so that you can taste it and adjust the seasoning of the rest of the mixture (it is not advisable to taste raw chicken). Add more seasoning to the mixture if necessary, then cover and chill until needed.
  6. Brush the wild mushrooms to clean them, then chop. Melt the butter in a frying pan over a medium heat. Add the mushrooms (not the morels) and sauté until softened, then spread them out on a plate to allow them to cool. Chop enough tarragon leaves to give you 1 tablespoon and stir this into the cold chicken mixture, along with the cooled sautéed mushrooms, then return the mixture to the fridge.
  7. Roll out the pasta and assemble the ravioli with the chicken filling (see note). Transfer to a floured tray and set aside to dry for 15 minutes.
  8. To make the sauce, drain the morels, reserving any soaking liquid but discarding any grit or sediment at the bottom of the bowl.
  9. Put the morels with the reserved soaking liquid and Madeira in a small saucepan and reduce over a high heat until nearly all of the liquid has evaporated. Add the stock and cream and reduce again over a low heat until the sauce has thickened slightly and the flavour has concentrated sufficiently. Season to taste, remove from the heat and set aside.
  10. Bring a large saucepan of water to the boil and, when it reaches a rolling boil, salt generously and add the ravioli. Cook for 3–5 minutes, or until al dente and the filling feels just firm when you gently squeeze a ravioli. Test by cutting one in half.
  11. Reheat the sauce gently and divide the ravioli between 6 plates. Pour the sauce over the ravioli and garnish with extra tarragon leaves.


  • Lay a rolled piece of pasta on the work surface. Spoon the filling at intervals along the length, leaving enough pasta around the filling to seal the top layer of pasta. Brush a little water around each spoonful of filling, then carefully lay a second rolled piece of pasta on top.

    Starting from the middle of the pasta, use the side of your forefingers to seal and shape the ravioli, before moving on to the next little mound of filling. Try to ensure that no air bubbles are left around the filling, within each ravioli.

    Once all the ravioli are sealed, cut them with a cutter for a clean finish. Using your fingertips, press out the pasta border around the filling to thin it out a little so the pasta cooks evenly; it may be necessary to re-cut the ravioli after this.
Leiths School of food and wine
cookery course
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