3483. CHICKEN and BACON-STUFFED RAVIOLI in BECHAMEL SAUCE

Ravioli dough
2 cups flour, plus extra for handling and rolling
1 teaspoon salt
1 egg
1/2 cup milk

Ravioli filling
1/2 lb boneless, skinless chicken breast, cut into strips
1 clove garlic, minced
4 slices of bacon
1/4 cup sherry wine (or chicken broth)
4 bay leaves
1/4 teaspoon thyme
1/4 teaspoon parsley
2 tablespoons bread crumbs
2 tablespoons grated parmesan cheese, divided
Salt and pepper, to taste
1 egg
1/4 cup heavy cream
1 tablespoons olive oil

Sauce
2 1/2 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon nutmeg

Make the filling. Over medium-high heat, fry the bacon until it is crispy. Drain on papertowels and set aside. In the same skillet, add the chicken and brown it. Add the garlic and sherry. Season with bay leaves, thyme, parsley, salt, pepper and breadcrumbs, stirring and cooking until the chicken is cooked through. Remove bay leaves. Pulse together all ingredients (including the bacon) in a food processor including the drippings. Add egg, cream, parmesan and olive oil. Pulse again. Chill before filling the ravioli.

Make the ravioli dough. Combine all dough ingredients, flour, salt, egg and milk. Knead dough over lightly floured surface. Roll out dough to 1/8-inch thickness. Using a glass, cut circles out of the dough.

Assemble the ravioli. Place about 1 tbsp of filling in the middle of a circle and wet the edges of the dough with water. Place another circle on top and push down edges together. Seal with tines of a fork. Repeat until there are no circles remaining. Cover and refrigerate until ready to cook.

Make the sauce. Melt butter in a medium pan over medium-low heat. Add flour, stirring until smooth. Cook over medium heating until it turns a light golden sandy color, about 5 minutes. Meanwhile, heat milk in a separate pan until it is just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, sitrring constantly. Season with salt and nutmeg. Remove from heat and set aside until ready to use.

While the sauce is cooking, boil water in a dutch oven. Place ravioli in boiling water and cook for about 4 minutes, stirring gently to avoid breaking. Remove ravioli with a slotted spoon.

Pour the Bechamel sauce over the ravioli.


bacon recipe source: Celeste's Cooking Creation (@CookingCreation), July 8, 2010