Monday, July 26, 2010

Raving Ravioli

I should start out by telling you that I thought about making the dough from scratch.  I am adventurous - honest, and I WILL do it, I just didn't do it this time. 
Wonton wrappers are a little thing they should call "time saving miracle workers".  They are light, juicy and easy to use!
I made this dish twice in the last week because we had only used half of the package the first time around and because I am the "Comfort Carb Queen". If I could eat pasta every day I would (be fat yes) be a happy lady!
First rendition was ricotta and spinach filled and the second was stuffed with chicken.  Both were a hit.

When trying to figure out how I wanted them to look I quickly found out that simply making a triangular shape does present some problems if you aren't careful.  I'd post photos but really, it was just a big ole mess in a pot so I will spare you. (although I did have a good laugh at my own expense)
Be warned...make sure you have all the air out when sealing and don't over stuff!!

Chicken Stuffed Ravioli

1 lb ground chicken
1/2 c. ricotta
1/2 c. spinach (frozen, thawed and drained if you like but I used fresh baby spinach and wilted it)
2 cloves garlic finely chopped
2 tsp. Italian seasoning
1 pkg wonton wrappers
sauce of your choice

Place ground chicken and Italian seasoning in a pan and brown.  Remove and pulse in blender or food processor with garlic to make a mushy consistency (how technical). **I used a bit of chicken stock to help** Stir in spinach and ricotta.
Prepare a pot of lightly salted water and make sure its at a rolling boil before placing raviolis in.

Take wonton wrappers out as you use them, you don't want them to dry up.  I filled about 4-5 at a time.
Add your filling by teaspoon (I used my hands) in the middle.  Run some water along the two top corners and fold into a triangle pressing firmly along the edges.  **remember to try to get out as much air as possible**
Now, I recommend also folding the points in to the back to make a dumpling shape - when they boil they spread and this helps to keep the shape and filling inside but hey, your call....

Place in boiling water for about 3 minutes or until they float - don't over crowd the pot.
Take out, drain with a slotted spoon and place in a dish wish a thin layer of your sauce on the bottom.  Continue until all are cooked.  Cover with remaining sauce and place in the oven for about 15 minutes at 275 degrees.
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