Baked Mushroom Ravioli

1/4 – 1/2 cup ice water

Warm the chicken stock in a saucepan.

In a large pot, melt the butter and sauté the onions (med-low heat) until they are translucent. Add the flour and cook over low heat, stirring constantly for 2 minutes. Add the warm chicken stock and stir until thick. Add 1-2 tsp salt, 1/2 tsp pepper, and half & half. Add the cubed chicken, veggies & parsley. Mix well and keep slightly warm.

To make the pastry, add the flour, salt and sugar to the bowl of a food processor and mix. Cut the butter into small cubes and add to food processor and run until mixture resembles coarse corn meal. Slowly add the ice water and process until dough comes together. You may not need the entire 1/2 cup water. Chill the dough (wrapped in plastic) for at least 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling among several ovenproof bowls. Egg-wash the tip edges of each bowl. Roll out the dough and cut to fit the bowls, pinching the edges and cutting vent slits. Brush the tops with an egg wash, sprinkle with kosher salt and cracked pepper. Place on a baking sheet and bake for 60 minutes, or until filling is bubbling hot and pastry is golden brown.