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Thursday, January 17, 2008

Cheater's Chicken Ravioli

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.


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
Combine all of the ingredients for the filling into a food processor and pulse until well blended.

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.

12 comments:

roopa said...

Those sound really good (save for the chicken!) - ricotta, lemon, and basil are a great combo!

You're not cheating! Wonton wrappers are great for making ravioli - even Giada uses them!

Peter M said...

Meghan, I wouldn't call it cheating but "short cut" ravioli...cheating is buying the frozen stuff.

I never thought to use poultry as a ravioli filling, why not?

Meri said...

mmmmmm.
i love finding new ways to use ground chicken.

if you plan on freezing them, do you cook them first?

Meghan said...

Meri,
I didnt cook them first.... because the wonton's are so delicate.

When you make the mix, there's a small amount of chicken, so boiling them frozen for about 5 minutes should cook everything perfectly!

Annie said...

Those sound really good. I've never made ravioli before. If I decide to make them it will be this recipe!

Kevin said...

I have used wonton wrappers to make ravioli before. These ricotta, lemon, basil and chicken ravioli sound tasty.

MrsPresley said...

yum! the filling sounds great!

Cynthia said...

I don't think that this is cheating at all and I love the fact that you stuffed in with chicken, yum!

Thanks so much for stopping by my blog Meghan, I hope to see you around as I visit yours as well.

Proud Italian Cook said...

I agree with Peter, it's just a short cut, besides Giadda does it all the time!! Yours look great!

Emiline said...

Love it! Aren't those won ton wrappers cool? I made little fried apple pies with them.

Did I mention I love the name of your blog? Simon are Garfunkle are too groovy.

jamaila said...

These look fantastic! I'm always looking for new things to do with chicken.

Any thoughts on what this might be like either without the fresh basil, with dried basil, or with fresh parsley instead? I grow my own basil during the warmer months and during winter I just can't bring myself to buy it at the store since they charge so much for what I grow for free! ;)

Nina's Kitchen (Nina Timm) said...

I used wonton wrappers too and it was great. I saw it being used on BBC Food's Taste Food.
All the dishes on your blog looks very tasty.