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Open-Faced Ravioli and Balsamic Roasted Chicken With Black Olive-Tomato Butter

From Zoë-Italian, Fort Worth

By January 2004Comments

8 ounces skinless and boneless chicken breast meat
4 ounces skinless and boneless chicken thigh meat
8 ounces virgin olive oil
4 ounces balsamic vinegar
2 teaspoons rosemary, chopped
4 teaspoons oregano, chopped
4 tablespoons Italian parsley, chopped
kosher salt and freshly ground black pepper to taste
8 fresh ravioli sheets, cut 4 inches by 2 inches
24 ounces vegetable oil
4 fresh ravioli sheets, cut 2 inches by 1 inch
2 teaspoons shallots, julienne
4 teaspoons garlic, chopped
4 ounces Marsala
12 ounces baby spinach, sauteed
4 ounces chicken stock
4 tablespoons mascarpone cheese
2 ounces baby greens
4 ounces Black Olive-Tomato Butter (see recipe below)

For Roasted Chicken: Rub chicken breast and chicken thigh meat generously with olive oil (reserve some for the ravioli sheets and stuffing), balsamic vinegar, rosemary, oregano, Italian parsley, and salt and pepper and marinate over night. In a medium sauté pan over medium-high heat, sear chicken breast meat and thigh meat on both sides, being sure to drain off all liquid from the marinade first, and then lower heat to low and finish cooking for 10 more minutes or until cooked through. Reserve until cool and then pull chicken meat with fingers to achieve a shredded product.

For Ravioli Sheets: Blanch the 8 ravioli sheets that are cut 4 inches by 2 inches and boil in salted water until al dente (approximately 3 minutes). Remove from water, shock in an ice bath until cool, drain through a colander, and remove all excess water. Then place on a plate and lightly coat with olive oil, on both sides, and reserve on a plate covered with plastic wrap.

In a small saucepan over medium heat, add the vegetable oil and heat to 350 degrees. Carefully place the 2- by 1-inch ravioli sheets in the oil and immerse to achieve a golden brown color. Remove carefully with a skimmer to drain all excess oil. Place onto a paper towel and season with a little bit of salt.

For Ravioli Stuffing: In a medium size sauté pan over medium heat, add 1 tablespoon of olive oil and shallots and saute until translucent. Add garlic and saute until light brown. Then deglaze with Marsala and reduce by two thirds. Then add pulled chicken meat, spinach, and chicken stock until spinach is wilted. Fold in mascarpone and season with salt and pepper.

To Plate: Warm ravioli sheets in microwave for 45 seconds. Then place one ravioli sheet on the bottom of a 10-inch plate, place two thirds of the ravioli stuffing on top, place the other sheet of the ravioli on top of the stuffing, and then add the remainder of the ravioli stuffing. Place the ravioli crisp on top and the baby greens. Drizzle the Black Olive-Tomato Butter around the ravioli. Repeat for additional servings and serve.

Black Olive-Tomato Butter
4 tablespoons olive oil
4 teaspoons garlic, chopped
12 ounces canned tomatoes, peeled
8 basil leaves
4 teaspoons black olive paste
4 tablespoons unsalted butter
kosher salt to taste
freshly ground black pepper to taste

In a small saucepan over medium heat, add olive oil and caramelize garlic. Add tomatoes and basil. Cook on low heat for one hour. Place in a blender or food processor and purée. Place through a fine mesh strainer. Return sauce to a small saucepan, add black olive paste, and whisk in butter. Salt and pepper to taste. Drizzle around ravioli.

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