Tuesday, May 3, 2011

Mother's Day Special - Chicken Ravioli with Fresh Tomato Sauce

Besides my birthday, I always look forward for Mother's Day as it means breakfast in bed, receiving little presents from the kids and perhaps special dinner.  I had my first breakfast in bed on Mother's Day with a glass of milk and some sweet biscuits.  And it came along with the little present my daughter bought from the school's Mother's Day stall.  Over the years, it got improved to cereal, jam on toast, bacon and eggs and french toast.  Her brother joined in the cooking as he started school and I'd a collection of presents from photo frames, candles, teapots set and a lot of teabags.  One of my favourite and probably the cheapest present is a "Kit for Cheer Up" which is packed with a rubber, a piece of elastic, a ball, a 5c and a candy.  The candy has gone already but I stick the kit next to the computer desk and it makes me smile every time I read it.  It's so true that being a mother, a parent is not an easy job but the joy of seeing the children grow up healthily and happily is the biggest reward.


  1. An eraser to make all those little mistakes go away.
  2. Five cents fo you will never be completely broke.
  3. A marble for those days when you're sure you have lost yours.
  4. Elastic to help you stretch beyond your current limits.
  5. A sweet treat to remind you that someones cares for you.

As chicken is my theme this month, my special for Mother's Day would be a 3 course meal:

entree - chicken ravioli with fresh tomato sauce
main - stuff chicken maryland with vegetables
dessert - chocolate lava cake with raspberry coulis

I haven't made ravioli before, I usually buy the instant one from the supermarket and mixes it with some Italian sauce.  I'm taking the easy way to make it with gow gee pastry for my first trial.   

Chicken Ravioli with Fresh Tomato Sauce
(serve 4)

100g chicken mince
1/2 tablespoon chopped basil
1 1/2  tablespoons grated parmesan cheese
1 shallots, finely chopped
25g ricotta cheese (about 1 heap tablespoon)
32 round gow gee pastry

Tomato Sauce
1 tablespoon olive oil
1 medium onion, chopped
1 teaspoon garlic mince
1/4 cup tomato paste
1/5 cup red wine
1/2 cup chicken stock
2 tomato chopped
1 tablespoon basil, chopped
shaved parmesan cheese
baby spinach, for garnish


  1. Combine the chicken, basil, parmesan, shallot, ricotta in a bowl, seasoned with salt and pepper.  Lay 16 pieces of gow gee pastry onto the kitchen bench, brush with a little water around the edge. Spoon in a teaspoons of the mixture onto the middle.  Place another pastry on top and press firmly around the edge to seal.
  2. Bring water to boil in a large saucepan, add a bit of oil into the water.  Then add the ravioli a few at a time and cook for 2-3 minutes or until it floats.  Drain and place 4 into each serving plate, serve with tomato sauce and freshly cracked black pepper.  Garnish with shaved parmesan cheese and baby spinach.
  3. To make the sauce: Heat oil in a saucepan, add the onion and garlic, then stir in tomato paste, wine, stock and tomato.  Let the sauce simmer for 20 minutes or until it starts to thicken.  Stir in the basil and season with salt and pepper.
Source: Adopted and modified from the cookbook "Homestyle Chicken" published by Murdoch Books.

cooked ravioli

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