Poaching the chicken in our rich chicken stock and then simmering the ravioli in that now double-rich stock packs this delicate soup with intense chicken flavor. Serves 12
- 4 quarts rich Chicken Stock* See Wyebrook’s recipes
- Fine Sea Salt and freshly ground Pepper
- 1 (3- to 3-1/2 pound) Chicken
- 3 cups Baby Spinach
- 2 cups fresh Ricotta* See Wyebrook’s recipes
- 1 cup finely grated Parmigiano-Reggiano
- 1/2 teaspoon ground Mace
- Fresh Pasta Dough*See Wyebrook’s recipes, rolled out for ravioli into 8 sheets Parmesan Chips, for serving
- 2 tablespoons chopped flat-leaf Parsley (optional), for serving
- Bring the stock to a simmer in a large pot and season with salt to taste. Place the chicken in the stock, breast side down, cover, and simmer for 25 minutes. Remove the pot from the heat, turn the chicken over, and let stand, covered, for 15 minutes more. Uncover the pot and let the chicken rest in the stock, chilled, overnight.
- Transfer the chicken to a work surface. Remove the meat and skin, discarding the bones. Working in batches, combine the chicken meat and skin, spinach, ricotta, Parmigiano- Reggiano, mace, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor and pulse until finely chopped.
- Place 1 sheet of pasta on a clean, dry work surface. Place 2 teaspoons of the chicken filling at 2-inch intervals along the pasta sheet. Lightly brush water around each mound of filling with a pastry brush, then drape another sheet of pasta over the first sheet, pressing the pasta together around the filling to remove any air bubbles. Cut the ravioli from the pasta sheets with a 3 1/2-inch round cutter. Repeat with the remaining pasta sheets and filling to make about 48 ravioli. Save any leftover filling for another use.
- Bring the stock back to a gentle boil, and then drop the ravioli into the stock and cook until al dente, 5 to 6 minutes. Serve the ravioli and stock in bowls (reserve the leftover broth for another use), garnished with the Parmesan chips and parsley, if you like.