Instructions: Pasta:
Prepare two sheets of pasta rolled out to "6" on the Atlas machine.

You can knead by hand forever or use a food processor on the dough.

Egg wash:
Whisk together and brush on one side of each piece of pasta. The egg wash acts as a glue to hold the ravioli together during cooking.

Filling:
Combine in food processor, or chop chicken finely with knife and mix together. (Chef Johnson called for some cayenne and more chutney, but I cut it down to my taste because I thought it was too spicy.)

Preparation:
Prepare ravioli by putting 1-1 1/2 tsp lumps of chicken filling on one piece of pasta in a 2xN matrix where N is 10-12. Place other piece of pasta over this. Egg side of both sheets should be toward the inside.

Cut ravioli with a knife or a ravioli wheel. Seal ravioli with fingers or by pressing with a fork. Flour well and set aside.

You should make 20-24 ravioli. You will need 16 to serve. Expect a few to fall apart while cooking.

When sauce is ready, cook ravioli until they rise.

Sauce
1 cup port wine
8 peppercorns, bruised or cracked
1 bay leaf
2 shallots, diced

Reduce port, peppercorns, bay leaf and shallots over high heat until nearly dry.

Add chicken stock and reduce until total volume is about 1/4 cup.

Add cream and mustard, whisk, and reduce until sauce naps. (Napping means: dip a spoon in the sauce, wipe the back horizontally with your finger.

If the sauce does not run it is thick enough.)

Strain the sauce and keep warm. (Strained sauces come from French tradition. You want a smooth pretty sauce with no chunks of pepper and lumps of shallots.)

I adjusted the proportions in this recipe from Chef Johnsons original. I used less cream and more port because I like the greater flavor and color from the port.

Prepare four individual plates. On each plate, pour an equal portion of the sauce.

Makes sure the sauce coats the entire center of the plate but none of the side. Place four cooked ravioli on the place, and scoop about 2 tbl of the chutney on the middle of the plate. It should look very pretty.

What sort of wine would go with this course? Ive had it with a Chardonnay and with a German Riesling. In both cases, the ginger, etc., overpowered the wine. Perhaps an Alsatian Gewurztraminer would do better, or perhaps this course just isnt suited to wine.:-(

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