Recipes / Recipe
Marry Me Amarula Chicken Ravioli & Raspberry Panna Cotta
Marry Me Amarula Chicken Ravioli
Delicate homemade ravioli filled with a creamy blend of chicken, ricotta, Parmesan, and fresh herbs, perfectly balanced with a touch of lemon zest. Served with a rich Amarula cream sauce, this dish combines savory and slightly sweet flavors for a unique and indulgent meal.
Ingredients
For the pasta:
- 100 g flour
- 1 egg
- 1 tablespoon Amarula
For the sauce:
- ¼ cup Amarula
- ¼ cup Cream
- Salt
- Pepper
- 1 teaspoon sundried tomato with the oil
- Grated Parmesan cheese for garnish
For the chicken filling:
- ½ onion finely chopped
- 2 chicken breasts cooked and shredded
- Salt
- Pepper
- Cayenne pepper
- 1 clove garlic minced
- ¼ cup mushroom chopped
Instructions
Pasta:
- Create a flour well, break in the egg and add the Amarula. Mix until a dough forms.
- Knead the dough on a floured surface until smooth and elastic.
- Cover the dough with plastic wrap, or bowl, and let it rest for at least 30 minutes.
- Roll the dough out thinly and cut into desired shapes for the ravioli.
Chicken Filling:
- In a pan, sauté the onion, mushroom and garlic until soft and fragrant.
- Add the shredded chicken (or blend afterwards) and season with salt, pepper, and spice of choice.
- Cook for a few minutes until the mixture is well combined and heated through.
- Let the filling cool slightly before using.
Assembly:
- Place a small amount of chicken filling on each piece of pasta.
- Cover with another piece of pasta and seal the edges with a bit of water.
- Cook the ravioli in salted boiling water until they float to the top (about 3-4 minutes).
Sauce:
- Heat the Amarula and cream in a saucepan over medium heat.
- Season with salt, pepper and parmesan.
- Let the sauce simmer until it thickens slightly, about 10 minutes.
To serve:
- Remove the cooked ravioli from the pot and place them in the sauce.
- Stir gently to ensure each piece of ravioli is coated with the sauce.
- Serve warm, garnished with sundried tomatoes and freeze dried flowers
Raspberry Panna Cotta
This Gin and Amasi Panna Cotta is a creamy, tangy dessert that combines the smoothness of amasi with the subtle kick of gin. Lightly sweetened and infused with a hint of lemon zest, it's the perfect unique treat for a refreshing finish to any meal.
Ingredients
For the Panna Cotta
- 1/4 cup amasi
- 1/8 cup Raspberry Amarula
- 1/8 cup Cream
- 1 tablespoon sugar
- 1/2 teaspoon gelatin
- Zest of a small piece of lemon or about 1/4 teaspoon
- Fresh berries or mint for garnish optional
For the gin gelatin
- 1 g Agar Agar
- 70 g Amarula gin
Instructions
For the Panna Cotta:
- In a small bowl, sprinkle the gelatin over 1 teaspoon of cold water. Let it sit for 5 minutes to soften.
- In a small saucepan, combine the heavy cream, Amarula and sugar. Heat gently over medium heat until the sugar dissolves and the cream is warm but not boiling.
- Remove the cream from the heat and stir in the bloomed gelatin until fully dissolved. Add the lemon zest, stirring to combine.
- Gently fold the amasi into the cream mixture until smooth.
- Pour the mixture into a small serving dish or mold. Refrigerate for at least 4 hours until set.
For the gin gelatin
- Combine the gin and agar agar over low heat until dissolved
- Pour into a pan in a thin layer
- Sprinkle freeze dried flowers - this is optional
- Once set, press out the desired shape and size and add onto the demolded panna cotta. Garnish with berries
