Ravioli en brodo (chicken ravioli broth)

Name: Ravioli en brodo (chicken ravioli broth)
Yield: 6
Ingredients: 1/2 whole chicken (Monty used Joyce’s Gold Burrawong Gaian Chicken), meat, skin, fat and bones reserved, remaining half chicken reserved for broth; 12 green king prawns, peeled, deveined, finely chopped; 10cm piece (50g) ginger, finely grated; 1 long green chilli, seeds removed, chopped; Finely grated zest of 1/4 lemon; 1 bunch chives, finely chopped; Pinch ground white peppercorns; 50ml light soy sauce; Pea shoots (Monty used Newcastle Greens Lamborn Snap Pea Shoots – substitute chives) and nasturtium leaves, to serve; 1/4 cup (60ml) extra virgin olive oil, plus extra to serve; Reserved bones and half chicken; 100ml white wine; 2 carrots, chopped; 2 garlic cloves, bruised; 5cm piece (25g) ginger, thinly sliced; 2 long green shallots, trimmed; 50g prosciutto, chopped; 1 each star anise and juniper berry; 10 peppercorns; Pinch saffron threads; 1/2 tsp extra virgin olive oil; 300g tipo ‘00’ flour; 2 eggs (Monty used Papanui Eggs), plus 4 egg yolks, plus 1 extra lightly beaten egg; Semolina, to dust

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by Monty Koludrovic

Aug 11, 2018

"Using every part of the chicken is one of the most economical ways to create a nourishing and wholesome meal. Here, I use the bones from Burrawong Gaian heritage chickens to create a deeply flavoursome broth, then the chicken meat from the ravioli" - Monty Koludrovic.

1/2 whole chicken (Monty used Joyce’s Gold Burrawong Gaian Chicken), meat, skin, fat and bones reserved, remaining half chicken reserved for broth
12 green king prawns, peeled, deveined, finely chopped
10cm piece (50g) ginger, finely grated
1 long green chilli, seeds removed, chopped
Finely grated zest of 1/4 lemon
1 bunch chives, finely chopped
Pinch ground white peppercorns
50ml light soy sauce
Pea shoots (Monty used Newcastle Greens Lamborn Snap Pea Shoots – substitute chives) and nasturtium leaves, to serve

Chicken broth

1/4 cup (60ml) extra virgin olive oil, plus extra to serve
Reserved bones and half chicken
100ml white wine
2 carrots, chopped
2 garlic cloves, bruised
5cm piece (25g) ginger, thinly sliced
2 long green shallots, trimmed
50g prosciutto, chopped
1 each star anise and juniper berry
10 peppercorns

Pasta (substitute store-bought wonton wrappers)

Pinch saffron threads
1/2 tsp extra virgin olive oil
300g tipo ‘00’ flour
2 eggs (Monty used Papanui Eggs), plus 4 egg yolks, plus 1 extra lightly beaten egg
Semolina, to dust

Method

1.

For pasta, combine saffron and 1 tbs warm water in a bowl and stand for 10 minutes to infuse. Whiz saffron mixture, oil, flour, eggs and egg yolks in a food processor until the mixture resembles breadcrumbs. Place on a floured work surface and knead until combined. Enclose directly in plastic wrap and chill for 30 minutes to 6 hours to rest.
2.

Meanwhile, to make ravioli filling, pulse chicken meat, skin and fat, prawn, ginger, chilli, zest, chives and pepper in a food processor until chicken is finely chopped. Add soy and pulse to combine. Transfer to a bowl, cover and chill until needed.
3.

For chicken broth, heat oil in a large stockpot over high heat. Add reserved bones and half chicken, wine and enough water to cover carcass. Bring to the boil, skimming foam from surface. Add remaining ingredients and simmer gently for 3 hours to infuse. Line a large sieve with damp cheesecloth. Pour stock through sieve into a clean pot to strain out solids.
4.

Meanwhile, divide dough into 4 equal pieces. Enclose 3 portions in plastic wrap and set aside. Start on the thickest setting of pasta machine. Run dough through 2-3 times, folding in half each time, until elastic. Keep rolling dough through settings, without folding in half, reducing thickness, until 2mm thick. Dust pasta in semolina and transfer to a semolinadusted tray. Repeat with remaining dough.
5.

Cut circles from pasta sheets using 8cm pastry cutter, then brush edges of each circle with extra egg. Place a teaspoon of filling onto one half of each circle, then fold over other half to create a half-moon, ensuring there are no air bubbles. Press to seal. Place on a semolina-dusted tray and repeat with remaining pasta and filling.
6.

Bring a saucepan of water to the boil. Add ravioli and cook for 3-4 minutes or until cooked through. Divide ravioli and hot broth among serving bowls and drizzle with extra oil. Scatter with pea shoots and nasturtium, if using, to serve.