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.
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Course Lunch, Main Course
Servings 1 decent meal portion

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.
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Course Dessert
Servings 1 panna cotta

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