For starters, try chef's chicken curry ravioli

By Wanda A. Adams
Advertiser Staff Writer

This is Chef Yves Garnier's homey version of a luxurious truffle and foie gras ravioli he created for the La Mer appetizer menu: curried chicken stuffed into a won ton wrapper, with a butter-tomato sauce and a dusting of grated cheese.

After brushing egg wash along edges of the won ton pi, place 1/2 teaspoon of filling into wrapper, bring opposite corners together and pinch edges tightly at the seam. Be careful not to overstuff. Jeff Widener • The Honolulu Advertiser

The ravioli filling calls for crème fraiche, which is hard to find. But you can improvise a substitute using cream and buttermilk.

To complete the dish, drizzle sauce in two warmed plates; place three ravioli on top. Drizzle more sauce atop ravioli, sprinkle on chopped parsley and grate parmesan cheese over all.

The stuffing calls for crème fraiche, a thickened cream product. It's hard to come by here, but you can readily make a fine substitute with cream and buttermilk (see recipe below). You can use it as a thickener for soups or sauces, spoon it over fresh fruits or warm cobblers or use it in boiled recipes as it will not curdle like sour cream.

This makes 6 pieces — enough for two appetizers. The recipe can readily be doubled.

Raviole de Poulet au Epinard et à la Crème de Curry
(Chicken Curry Ravioli)

3 small ripe tomatoes
Confit marinade*
1 bunch fresh spinach
5 ounces diced raw chicken breast
3 slices bacon, diced
3 small shallots, chopped fine (divided use)
Curry powder
1/2 bunch Italian parsley, finely chopped
Crème Fraiche**
Parmesan cheese
Butter
1 egg yolk (for egg wash)
Won ton pi wrappers
3-4 cups chicken stock
Parsley sprigs for garnish

• Make tomato confit: Core tomato and blanch in boiling water 30 seconds; remove skin, halve and remove seeds. Marinate an hour or so in confit marinade. Drain and place in a foil-lined rimmed baking sheet and slowly roast in oven at 180-190 degrees for 90 minutes. Set aside to cool. Dice and reserve.

• Prepare spinach: Wash spinach and shake off excess water. Melt 1 tablespoon butter in sautè pan and sautè spinach until wilted. Season with salt and pepper. Strain to allow excess juices to drain off. Chop and reserve.

• Make filling: Heat sautè pan over medium heat, add 1 tablespoon butter and saute diced chicken until golden. Add diced bacon and 1 teaspoon diced shallots; cook a few minutes. Drain off excess fat, pressing with the back of a spoon. Add 2 teaspoons crème fraiche, curry powder to taste (start with 1/2 teaspoon), chopped spinach, salt and pepper and 2 tablespoons grated parmesan. Set aside.

• Fill ravioli: In a small cup, combine 1 egg yolk with a little water to thin. Place a won ton pi on a clean cutting board and brush egg wash along edges. Place 1/2 teaspoon of stuffing into the center of the wrapper, bring opposite corners together and pinch edges tightly at the seam to seal.

• Make sauce: Saute remaining shallots in 2 teaspoon butter. Add curry powder to taste and 2 tablespoons creme fraiche. Add diced tomato confit. Stir; moisten with chicken stock if needed. Add salt and pepper to taste.

• Poach ravioli: Place 3 cups chicken stock in a saucepan and bring to a gentle simmer. Poach ravioli in chicken stock 2-3 minutes; remove.

• Assemble dish: Drizzle sauce in the center of two warmed plates; place three ravioli on top. Drizzle more sauce atop ravioli, sprinkle chopped parsley over all and grate parmesan cheese over all. Garnish with parsley sprigs and serve.

*Confit marinade: Whisk together 1 cup olive oil, 2-3 cloves minced garlic, 1/2 cup minced fresh sweet basil, salt and pepper to taste.

**Crème fraiche: Make your own by placing 1 cup whipping cream and 2 tablespoons buttermilk in a clean glass jar; cover and allow to stand at room temperature for 8 hours or longer, until thickened; stir well and refrigerate. (From homecooking.about.com.)