Pot-roasted chicken ravioli with pumpkin cream

Method

• Separate the 48 wonton wrappers and keep covered so they do not dry out. If frozen, thaw beforehand in the fridge following the packet instructions. Quarter one onion and finely chop the other. Thinly slice the pumpkin so it cooks evenly.
• Heat the 20 ml oil in a casserole that fits the chicken snugly. Season the breasts with pepper and some of the 3 g salt, then brown for about 3–4 minutes on each side. Add the quartered onion and cook for 3–4 minutes. Briefly take off the heat to add the brandy, then return to the heat and reduce for about 2 minutes without flambéing.
• Lower the heat and cook with the lid partly open for another 10–15 minutes, turning the chicken and checking the base does not dry out. Add two or three tablespoons of water if needed. Check that the thickest part reaches 74 °C; timing depends on thickness. Remove from the heat as soon as cooked.
• While the chicken cooks, heat the cream’s 50 ml oil and 100 g butter in a small saucepan. Soften the chopped onion for 5–7 minutes over low heat without burning the butter. Add pumpkin, thyme, pepper and the remaining salt; cook for 3 minutes. Add hot water just to cover, starting with 300 ml and adjusting if needed. Simmer for 8–12 minutes until the pumpkin crushes easily.
• Remove the thyme stem and reserve excess cooking liquid in a jug before blending, as the handwritten note advises. Blend the pumpkin and onion, returning only as much liquid as needed. Aim for a smooth cream that is thick but flowing. Keep the entire batch to divide among six plates and hold warm over very low heat.
• Spread the chicken, onion and juices in a dish and let them cool for about 15 minutes. Finely chop chicken and onion with a knife or short processor pulses; do not purée. Mix in the juices so the filling is moist without free liquid. Divide all the filling into 24 similar portions.
• Work with a few wrappers at a time. Place one portion of filling in the centre of a wrapper, leaving about a 1 cm clean border. Moisten the border with water, cover with a second wrapper and press outwards from the filling to expel air and seal. Do not stretch or overfill the pasta. Repeat to make 24 ravioli; place separately on baking paper and keep covered.
• Bring a wide pan of lightly salted water to a gentle simmer. Cook the ravioli in uncrowded batches, allowing roughly 2–4 minutes for thin wrappers or following their packet instructions. The pasta, including the double edge, must be cooked and the filling centre hot at 74 °C; check one piece and extend cooking if necessary. Floating alone does not establish doneness.
• Lift out with a slotted spoon and allow water to drain for a few seconds; do not tip into a colander. Place four on each warm plate. Spoon pumpkin cream over them, leaving some edges visible, and serve immediately. If the cream has thickened, loosen with a little reserved cooking liquid.