Chicken & Mushroom Ravioli In Broth - cooking recipe

Ingredients

2 1/4 lb chicken bones
1 None onion, chopped
1 None carrot, chopped
1 stalk celery, coarsely chopped
2 tbsp olive oil
1/3 cup dried porcini mushrooms
8 sheets fresh lasagna
1 None large egg, lightly beaten
3.5 oz cremini mushrooms, sliced
3.5 oz baby spinach
1/3 cup shaved Parmesan cheese
3.5 oz baby portobello mushrooms, finely chopped
3 oz button mushrooms, finely chopped
1 clove garlic, minced
1 tsp fresh lemon thyme leaves
3 oz finely chopped cooked chicken
2 tsp lemon zest
4 oz mascarpone cheese

Preparation

Preheat oven to 425\u00b0F.
Place chicken bones, onion, carrot and celery in a large baking dish. Drizzle with 1 tbsp oil and roast for 1 hour, or until well browned. Transfer to a large stockpot. Add 10 cups water and porcini mushrooms. Bring to a boil then reduce heat and simmer for 2 hours, or until reduced by 1/2. Strain through a fine-mesh sieve into a large heatproof bowl. Discard solids.
Meanwhile, to make the chicken and mushroom filling, heat remaining oil in a medium frying pan over high heat. Add finely chopped mushrooms, garlic and thyme. Cook, stirring, for 5 mins, or until liquid evaporates. Stir in chicken and lemon zest. Let cool. Stir in mascarpone and season to taste.
Dip lasagna sheets briefly in cold water to prevent cracking. Cut 48 - 3 1/4-inch rounds from lasagna sheets. Brush 1/2 the rounds with egg then top with 2 tsp filling. Place remaining rounds over filling and press edges firmly to seal.
Working in batches, cook ravioli in gently simmering salted water for 2 mins, or until ravioli float to the top. Remove with a slotted spoon and cover to keep warm.
Meanwhile, bring chicken stock to a boil. Add cremini mushrooms and spinach. Cook for 2 mins, or until mushrooms are tender. Season to taste.
Distribute ravioli and Parmesan between bowls. Ladle broth over top.