Sunday Roast Ravioli

This is the English-Italian combo you never knew you needed - a roast dinner wrapped in pasta. It's a great way to use up the leftovers from your roast dinner or when you fancy making something that little bit extra special. Imagine roast chicken, leftover greens, cheese and woody herbs — all wrapped up in silky ravioli and served in a butter, sage and lemon sauce. Whatever type of protein you have leftover or greens to use up, this is a great fridge raider and a game changer.  

Recipe in collaboration with @FlavourFellas 

Serves 4

Ingredients

For the pasta dough

• 400g 00 flour
• 3 whole large eggs 
• 2 large egg yolks 

For the ravioli filling

• 1/2 leftover roast chicken (you can also use leftover gammon or beef) 
• 150g of any leftover cooked greens like chard, cabbage or cavolo nero
• 1 egg
• 60g Grana Padano, finely grated plus extra 
• Sea salt and freshly ground black pepper
• Half a lemon zest 
• 1 sprig of rosemary 
• 1 sprig of sage 

For the chicken stock

• Chicken bones from the leftover roast chicken
• 2 celery stick
• 2 onion
• 1 garlic bulb 
• 2 carrot
• 2 bay leaves 
• 1 sprig of rosemary
• 1 leftover cheese rind (optional)  
• 3L water 
• 10 black peppercorns 

For the sauce

• 80g butter plus extra 
• 20g fresh sage 
• 150g green peas
• The juice of half a lemon 
• 150-200ml chicken stock  (see above) ​

Method

1. Make the Pasta Dough

• Tip the 00 flour onto a clean work surface and make a wide well in the centre. Crack the eggs into the well and gently beat them with a fork, gradually pulling in the flour.
• Once it comes together, knead for 8 minutes until smooth and elastic. Wrap tightly and rest at room temperature for 30 minutes.

2. Prepare the Filling

• ​Finely chop the roast chicken meat, the squeezed dry greens, rosemary and sage leaves. Bring them all together in the middle of the chopping board and chop them all again once more. Add everything to a bowl, crack in one egg, add the grated Grana Padano cheese and lemon zest. Mix it well together to combine. The mixture should be well bound and hold together when squeezed, as if trying to make a small meatball.  If it feels loose, add a little more cheese. Cover and move it to the fridge until later. 

3. Make the Stock

• In a large tray add all the chicken bones along with the roughly chopped celery, onion, carrots and the crushed garlic. Add a drizzle of olive oil all over and roast in the oven at 220C until golden, about 40 minutes. 
• To a pot add the water, bay leaves, rosemary, cheese rind and all the roasted vegetables and chicken bones. Bring to a simmer and cook for 40- 50 minutes. Strain and set aside. 

4. Shape the Ravioli

• Roll the rested pasta dough into long sheets using a pasta machine or rolling pin, thin enough to see your hand through.
• Place small spoonfuls of filling at intervals on one sheet. Lightly brush around the filling with water, lay another sheet on top and press gently around each mound to remove any air.
• Cut into ravioli using a cutter or knife. Place on a floured tray and keep covered while you repeat with the remaining dough.

5. Make the Sauce

• Bring the chicken stock to a boil and season with salt. You will use this as your "pasta water" to cook the ravioli so add more water if needed. 
• Melt the butter in a wide pan over a medium-high heat. Add the sage leaves and cook until the butter foams and the sage turns crisp and fragrant. Take the sage out and set aside for later to garnish. ​Add the peas and a half a ladle of chicken stock, simmering gently and keep warm on low heat.

6. Cook and Finish

• Cook the ravioli in the chicken stock until they are cooked through, then transfer them directly to the sauce using a slotted spoon. Squeeze in the lemon juice and add an extra spoon of butter and more chicken stock as needed to emulsify the sauce, gently tossing to coat the ravioli. 

7. Serve

• Divide between warm plates, spooning over extra sage, butter and peas.

Watch the recipe video

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