This Thermomix cheese sauce is delicious and mild. You can leave the mustard out if you don’t like it. This sauce is perfect for kids and adults alike. The best bit is that it’s super simple. You’ll be done in only a few minutes.
Chicken and Vegetable Ravioli with Light Cheese Sauce
- Total Time: 1 hour 30 minutes
- Yield: 4
Description
This recipe was featured on The 4 Blades blog in 2016. We were so excited to create a grain free pasta recipe! When we were able to use it to create a ravioli that can be filled with a yummy chicken and vegetable mix, we were even more excited! Each component of this dish (especially the completely delicious light cheese sauce!) can be served separately or used as a part of another meal.
Recipe Tester Feedback: “I don’t have a pasta machine so I was skeptical about my skills to make pasta, but this recipe is easy to follow and so scrummy! My partner has already requested this one again!”- Rach
No: Gluten / Nuts
Contains: Dairy / Egg
Ingredients
- potato starch – 100g
- tapioca starch – 150g, extra for rolling
- eggs – 3
- xanthan gum – 1.5 tsp
- olive oil – 40g
Chicken and vegetable filling:
- garlic cloves – 2, peeled
- onion – 1, peeled and quartered
- carrot – 100g, roughly chopped
- zucchini – 100g, roughly chopped
- chicken breast – 300g
- tomatoes – 400g, tinned
- dried Italian herbs – 2 tsp
- vegetable stock – 25g, paste
- egg – 1
- pasta – of choice
- olive oil – to serve
- salt – to serve
- pepper – to serve
Light cheese sauce:
- pecorino cheese – 50g, or Parmesan cheese
- butter – 40g
- milk of choice – 110g
- tapioca starch – 3 tsp
- mustard – 1 tsp, Dijon
- pepper – to taste
Instructions
- Add potato starch (100g), tapioca starch (150g), eggs (3), xanthan gum (1.5 tsp) and oil (40g) to the bowl. Combine Speed 6 / 10 seconds.
- Turn out the dough onto a bench floured with tapioca starch. Roll together in a ball. Wrap in clingfilm and transfer to the fridge.
Chicken and vegetable filling:
- Add the garlic cloves (2), onion (1), carrot (100g) and zucchini (100g) to the bowl. Mix Speed 6 / 1 second. Scrape down sides.
- Program 6 minutes / Steaming Temperature / Reverse+Stirring Speed.
- Slice chicken breast (300g) horizontally to make 2 thin breasts. Place the chicken breasts in the lower dish of your steaming attachment.
- Add the tomatoes (400g), Italian seasoning (2 tsp) and stock paste (25g) to the bowl. Set the steaming attachment in place. Program 18 minutes / Steaming Temperature / Reverse+Speed 2, measuring cap on.
- Once the filling is cooking, take the pasta dough out of the fridge and divide into 4 parts. Using a rolling pin or pasta machine, roll a piece of dough out into a large, paper thin sheet of dough. Cut each sheet into squares with approx. 12cm sides. Set the squares aside to be filled later.
- Make sure the chicken is cooked through. If so, add the cooked chicken and egg (1) to the bowl. Mix Reverse+Speed 4 / 10 seconds.
- Fill pasta with chicken mixture. Press the edges down with a fork.
- Boil water in a large saucepan while making the light cheese sauce.
Light cheese sauce:
- Add the cheese (50g) to the bowl. Mix Speed 8 / 6 seconds. Scrape down sides and repeat to get a really finely grated cheese. Set aside.
- Add butter (40g) to the bowl. Program 2 minutes / 100C / Speed 1 or until completely melted.
- Add milk (110g), tapioca starch (3 tsp), Dijon mustard (1 tsp), grated cheese and pepper to taste to the bowl. Program 3 minutes / 100C / Speed 3.
To serve:
- Cook the ravioli in boiling water for 2-3 minutes. Remove one ravioli from the boiling water and cut to check it is cooked through.
- Serve with the cheese sauce or simply with olive oil, salt and pepper.
Notes
Pasta and sauce can be frozen separately
- Prep Time: 1 hour
- Cook Time: 30 minutes
Keywords: Free Thermomix Recipes, Lunch & Dinner Thermomix Recipes