Chicken & mushroom ravioli in broth | Women's Weekly Food

Ingredients

• 1 kilogram chicken bones
• 1 onion, chopped
• 1 carrot, chopped
• 1 trimmed celery stick, chopped coarsely
• 1 tablespoon olive oil
• 2.5 litre water
• 10 gram dried porcini mushrooms
• 8 fresh lasagne sheets
• 1 egg, beaten lightly
• 100 gram swiss brown mushrooms, sliced
• 100 gram baby spinach
• 1/2 cup (40g) shaved parmesan
• 100 gram flat mushrooms
• 80 gram button mushrooms
• 1 clove garlic, crushed
• 1 teaspoon lemon thyme leaves
• 1/2 cup (80g) finely chopped cooked chicken
• 2 teaspoon finely grated lemon rind
• 125 gram mascarpone cheese