This is a cheat recipe for so many reasons! Instead of using pasta sheets, I use store prepared wonton wrappers to make these ravioli. This recipe is enough to make several dozen ravioli, as I try to use the entire pack of wontons and make them all, freezing half for another meal.
Thursday, January 17, 2008
These ravioli are light and delicate so they are great served with basil pesto, or dropped into a simmering chicken broth with scallions and peas. If you really want to go nuts, you could deep fry them in oil for a few minutes and serve with a dipping sauce.
1 package store prepared wonton wrappers
For the filling:
3/4 c ricotta cheese, drained
1/2 c fresh basil leaves
1 garlic clove
1 tbsp lemon zest
1 lb ground chicken
3 tbsp shredded Parmesan cheese
1 tsp sea salt
1 tsp freshly ground pepper
Meanwhile, lay out wonton wrappers, filling a few at the time. To fill the wonton wrappers, place a small amount of filling into the center of the wonton wrapper. With your finger, brush the edges of the wrapper with a little water to help seal the ravioli. Fold the wonton wrapper on the diagonal and seal together the seams to form a triangle. Place ravioli on a plate and cover with a damp towel until all are done. Cook in salted boiling water for about 5 minutes, or until ravioli have risen to the top.
To freeze: Lay out ravioli on a cookie sheet lined with wax paper. Place sheet in the freezer until ravioli are frozen, about one hour. Transfer to a freezer bag and store up to 6 weeks.
Posted by Meghan at 8:18 PM