Wild Blueberry Chicken Ravioli Topped w/ Caramelized Wild Blueberry Onions


2 tablespoons of butter
3 medium onions Julienne
2 cups of wild blueberries
1/4 cup Van Dyke’s wild blueberry juice
1/4 cup Sherry
1/4 maple syrup
1 teaspoon of salt
1/2 teaspoon black pepper

Melt the butter in a heavy bottom saucepan and saute the onions until translucent. Add blueberries, blueberry juice, Sherry, and maple syrup. Mix to combine and allow to reduce until very little liquid remains. Season with the salt and pepper.

Wild blueberry and chicken filling
4 oz of chicken finely diced
1/2 cup ricotta cheese
1/2 cup wild blueberries
1 teaspoon salt
1 teaspoon pepper
Mix to combine and chill until needed.
Fresh pasta
3 1/2 cups of all-purpose flour
1 teaspoon salt
4 eggs
1 tablespoon olive oil
Additional water if needed

Place the flour and salt in a stand mixer fitted with a paddle attachment.
Place a glass bowl onto a scale and add four eggs and olive oil. If the eggs and oil combined do not equal 7 oz, add enough water so that it does.
Turn the mixer to low and gradually add the egg and oil mixture.
Mix until the dough comes together in a ball, if the dough stays crumbly, add water 1 tablespoon at a time until it comes together.
Remove the paddle attachment and add the dough hook. Turn the mixer on medium low and need for 2 minutes.
Remove the dough, form into a ball, rub with a small amount of olive oil and wrap in Saran wrap. Let rest for 20 minutes.
Once the dough has rested divide into four portions. Place the dough on a flowered work surface and use a rolling pin to roll into a rectangle. If using a pasta attachment for your mixer, feed the dough through the paddles on the first setting. Feed through once again on the second setting and for third time on the fourth setting. Sprinkle the pasta with a bit of flour and set aside.
Continue until all of the dough has been rolled.
If you do not have a pasta attachment do the same procedure with a rolling pin rolling the dough as thin as possible.
Place one sheet of ravioli onto a flowered surface and place 12 portions of filling, measuring 1 tsp each on top of the ravioli. Use an egg wash to go around the edges and in between the filling.
Lay a second sheet of ravioli on top and use your fingers to remove any air bubbles, pressing down along the edges and in between the filling.
Use a pasta cutter or a pie crimper to cut the ravioli into squares.
Place the ravioli into a rapidly boiling pot of water and boil for 4 minutes or until all of the ravioli have come to the surface.
Place the cooked ravioli into serving dishes, top with the caramelized wild blueberry onions and drizzle with olive oil. Top with feta and serve.

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Our friends over at The Kilted Chef came up with this amazing recipe!Wild Blueberry Rhubarb Custard PieServes 6 to 81 unbaked pie shell, homemade or purchased2 cups (500ml) rhubarb pieces, chopped1 ½ cups (375 ml)Wild blueberries, fresh or frozen1 ¼ cups (300 ml) white sugar2 Tbsp (30ml) quick-cooking tapioca2 Tbsp (30ml) cornstarch3 eggs, beaten1 cup (250ml) heavy cream½ tsp (2ml) saltPlace rhubarb and blueberries in an unbaked 9inch (23 cm) pie shell. Mix remaining ingredients together and pour over fruit. Bake for 10 mins at 400 degrees F (205 C). Reduce oven to 350 degrees F (180 C) and bake for an additional 40 minutes. Cool completely and store refrigerated. Serve with a dollop of whipped cream. Note: if rhubarb is frozen, increase tapioca and cornstarch by 1 Tbsp (15ml) each. ______________________Pie Crust(makes three 9 inch/23 cm pies)4 cups (1L) flour2 cups (500ml) shortening1 tsp (5ml) salt1 ¼ cup (300ml) cold waterDissolve the salt into the water and place in the freezer. Place the flour in a large bowl and add the shortening, work the shortening into the flour with your fingers until you have pea-sized bits. Move the dough to one side and pour in half of the water. Work the water into the dough with one hand while rotating the bowl counterclockwise with the other. The dough should come together but not too wet. Add more water as needed. Shape the dough into three equal portions and form into round discs. Wrap and chill in the refrigerator for at least 1 hour. Roll out one portion of pie dough on a floured surface. Place into a 9 inch (23 cm) pie plate and trim the edges leaving a 1 inch (2.5 cm) overhang. ___________________________Meringue⅓ cup (75ml) water1 Tbsp (15 ml) cornstarch4 egg whites, room temperature1 tsp (5ml) vanilla extract½ cup (125 ml) sugar¼ tsp (1 ml) cream of tartarCombine the egg whites and vanilla into the bowl of a stand mixer. Mix on medium-low until the eggs become frothy. While the eggs ar rolfing, combine the water and cornstarch in a small saucepan and heat over medium-low until thickened and opaque. Combine the sugar and the cream of tartar, increase the mixer speed to medium-high and incorporate with the egg whites 1 spoon at a time. Once the sugar has been incorporated, turn the mixture to high and beat egg whites until they begin to stiffen. Add the warm cornstarch mixture 1 spoon at a time and continue to beat until the meringue is stiff and glossy. Mound the meringue onto the slightly cooled pie, ensuring that the meringue covers the crust, this will prevent shrinkage. Place the pie in a 350f (180 c) oven for 15 to 20 minutes or until the top is golden brown. This pie can be made with frozen rhubarb, you will simply need to increase the quick cook tapioca to 3 Tbsp (45 ml). Note: The pie as a Kilted Kitchen original recipe. The meringue recipe was inspired by America’s Test Kitchen. ... See MoreSee Less
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