Walking through the little villages in France, we came across boudin blanc – a white sausage - in the charcuteries. Neither Dave nor I wanted to try it – given the fact that is was sitting next to the black sausage (black pudding) which is made of dried blood. We were not sure what had gone in to the white sausage and refrained from experimenting with it on the barge. However, the concept of boudin blanc stayed with me, and as soon as I saw the theme for this month’s mingle I knew what I was going to make. I decided to make a white sausage filling for the ravioli – not only to try something different , but also to try out the new cutter I had ordered from Yuppiechef.
Chicken is like a blank slate and can take on many flavours. I chose to only use simple flavours in this ravioli dish, but you can experiment and add what ever you think can stand up to the burnt butter sauce.