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 1/2 litres water
• 10 grams dried porcini mushrooms
• 8 fresh lasagne sheets
• 1 egg, beaten lightly
• 100 grams swiss brown mushrooms, sliced
• 100 grams baby spinach
• 1/2 cup (40g) shaved parmesan
• 100 grams flat mushrooms
• 80 grams button mushrooms
• 1 clove garlic, crushed
• 1 teaspoon lemon thyme leaves
• 1/2 cup (80g) finely chopped cooked chicken
• 2 teaspoons finely grated lemon rind
• 125 grams mascarpone cheese