Shiitake Mushroom Chicken Ravioli 2.000
Nov 2, 2005

This dish goes together quickly and is one of chef Gerry Garvin's favorites. The slight bite of shallot and garlic added to the filling mixture provides a nice surprise.

Servings: 2 dozen ravioli
  • For the ravioli
  • 1 cup cooked chicken breast, finely diced
  • 3 teaspoons extra-virgin olive oil
  • 1/2 cup shiitake mushrooms, stemmed
  • 2 tablespoons goat cheese, plus more for garnish (optional)
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped shallots
  • Salt
  • Freshly ground black pepper
  • 1 package won ton wrappers, kept covered with damp paper towels
  • 1/2 to 1 cup cornstarch, for dusting the work surface
  • 1 large egg
  • 1/4 cup heavy cream
  • For the sauce
  • 4 tablespoons olive oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped shallots
  • 1 1/2 cups Roma tomatoes, diced
  • 2 whole canned plum tomatoes
  • 1 leaf basil, plus more for garnish (optional)
  • 1/2 cup white wine
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper, plus more for garnish
  • 1 teaspoon finely chopped flat-leaf parsley
  • 2 to 3 teaspoons unsalted butter


For the ravioli: Place the diced chicken in a medium bowl and set aside.

In a small skillet over medium heat, heat 2 teaspoons of the oil. Add the mushrooms and cook for 3 to 4 minutes. Transfer them to a cutting board to cool, then finely chop and combine with diced chicken. Add the goat cheese, the remaining teaspoon of oil, the garlic, shallots and salt and pepper to taste. Mix well and set aside.

Place a few won tons at a time on a sheet of waxed paper or surface lightly dusted with the cornstarch. Mix the egg and the heavy cream to form an egg wash. Using a pastry brush, coat one side of the won tons with the egg wash. Spoon 1/2 tablespoon of the chicken-mushroom mixture onto the center of each won ton. Fold a corner of each won ton onto the opposite corner, forming a triangle, and press the sides to seal. Gently turn over each ravioli so the other side is lightly dusted with cornstarch. Repeat the process until all the filling is used.

Meanwhile, in a large pot with a pasta strainer inside, bring water to a boil over medium-high heat and add a pinch of salt and a drop of olive oil. Gently place a few won tons at a time into the water and cook for 1 to 2 minutes, or until they are translucent and begin to float. Lift out the pasta strainer (or use a slotted spoon) and transfer the ravioli to a large platter. Set aside.

For the sauce: In a medium pan over medium heat, heat the olive oil. Add the garlic and shallots, stirring to combine for about 1 minute, then remove the pan from heat briefly to add the diced tomatoes, and return the pan to the heat.

Crush the whole plum tomatoes and add to the pan, stirring to combine. Add the basil, white wine, salt, pepper and parsley, stirring to combine. Cook for about 2 minutes.

To assemble the dish, transfer the ravioli to the pan with the sauce. Add 1 to 2 teaspoons of the butter and stir to combine around the edges of the pan. When the butter is combined, transfer the ravioli and place on individual plates. Add the remaining 1 teaspoon of butter, if desired, to sauce; stir to combine, then spoon over the ravioli. Garnish with 1/2 teaspoon goat cheese, basil and a sprinkling of pepper, if desired. Serve immediately.

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Recipe Source

Adapted from chef Gerry Garvin.

Tested by Yuki Noguchi and Bonnie S. Benwick.

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