MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Ravioli with Walnut Butter Sauce
 Categories: 
      Yield: 9 Servings
 
      1 tb Finely chopped shallots
      1    Clove garlic; minced
      1 tb Olive oil
    1/2 c  Chopped cooked chicken
  5 1/2 oz To 6 chevre or cream cheese;
           .. cut up
           Cilantro pasta dough*
           .. (separate recipe)
    1/2 c  Butter
    1/4 c  Pinenuts
      9    Walnut halves
           Fresh cilantro
           Cherry tomato halves;
           .. optional
           Fresh basil; optional
 
  Cook shallots and garlic in olive oil in a small
  saucepan until shallots are tender, stirring
  occasionally. Stir in chicken and cheese. Set
  mixture aside.
  
  Roll half the cilantro pasta dough at a time on a
  lightly floured board into a 13" circle about
  1/16" thick. Let stand 20 minutes. With a 3" round
  cutter, cut 36 circles (reroll scraps if necessary
  to get 36 circles). Place about 1 tablespoon
  chicken mixture in the center half of the circles.
  Lightly brush water around the edges. Top each
  with a plain circle pressing edges together to
  seal. Let stand a few minutes.
  
  Bring 3 quarts water to a boil in a large pot. Add
  ravioli slowly enough to maintain the boil. Boil
  until al dente, about 8 minutes. Drain
  immediately.
  
  Meanwhile, cook butter, pine nuts and walnuts
  until butter is lightly browned. For each serving,
  place 2 or 3 ravioli on a small plate. Spoon the
  butter sauce over giving each serving a walnut
  half and some pine nuts. Garnish with cilantro
  sprigs and if desired, cherry tomato halves and
  fresh basil.
  
  Makes 6 or 9 servings.
 
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