Pulled chicken ravioli with sautéed chanterelles

In a dutch oven or a heavy pot add the chicken fillets with spices and garlic, pour the broth and cover with lid or aluminum foil. Bake for 90 minutes at 160°C. Remove from the oven, allow to cool (covered), then transfer the chicken to a large bowl. Use two forks to shred the chicken finely.

Put the flour, eggs, oil, and salt in the bowl of your food processor and turn 5 minutes at medium speed. Remove the dough and knead by hand for 2 minutes. Cover and set aside for 30 minutes.

Heat the oil in a skillet, cook the porcini, add shallots and garlic. Cook for 3 minutes, season with salt and pepper. Transfer into the bowl of your food processor, add parmesan and pulse. Combine with the pulled chicken.

Divide the dough into 4 pieces. Take one of the pieces and flatten it out, brushing some flour on both sides. Roll out into a thin sheet or feed it through the pasta roller. Repeat with the remaining dough.
Place scoops of filling onto a pasta dough sheet. Brush the dough with water around the scoops of filling. Place a second sheet on top, making sure that there is no air in the pockets. Use a glass to cut the ravioli out and stick the edges together.
Cook in salted water for about 3-5 minutes. Remove with a slotted spoon.

Heat the oil in a skillet, sear the chanterelles until browned, add garlic and cook for 2 minutes. Add butter and season with salt, pepper, lemon juice and thyme. Enjoy!