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Chicken Ravioli in Port Mustard Creme Sauce with Mango Ginger Chutney

1 cup flour
1 egg
1 tbl water
1 tbl olive oil

1 egg
2 tbl water

6 oz. cooked chicken
1/6 cup cream
1/3 cup mango ginger chutney
cayenne (optional)

1/2 cup port wine
8 peppercorns, bruised or cracked
1 bay leaf
2 shallots, diced
1 cup chicken stock

1 1/2 cups cream
1 tbl mustard

Make dough with flour, egg, water and olive oil. Prepare two sheets
of pasta rolled out to "6" on a pasta machine (or make by hand).

Whisk together egg and water to make an eggwash and brush on one
side of each piece of pasta.

Combine in chicken, cream and chutney in food processor.

Prepare ravioli by putting 1-1 1/2 tsp lumps of chicken filling on
one piece of 2" x 10" pasta. Place other piece of pasta over this.
Eggwashed side of both sheets should be toward the inside. Cut
ravioli with a knife or a ravioli wheel. Seal ravioli with fingers
or by pressing with a fork. Flour well and set aside.

When sauce is ready, cook ravioli until they rise.

Reduce wine, peppercorns, bay and shallots over high heat until
nearly dry.

Add chicken stock and reduce until total volume is about 1/4 cup.

Add cream and mustard and whisk, and reduce until sauce thickens.
Strain the sauce and keep warm.

Prepare four individual plates. On each plate, pour an equal portion
of the sauce. Makes sure the sauce coats the entire center of the
plate but none of the side. Place four cooked ravioli on the place,
and scoop about 2 tbl of the chutney on the middle of the plate.
It should look very pretty.

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