Didn’t think you could ever make your own raviolis at home? Way too time consuming to even consider it? Easier to run to the store and pick some up? WELL, THINK AGAIN! You too can make raviolis in the same amount of time it would take you to run to the freezer aisle of your local supermarket and purchase them. These super easy, amazingly flavorful chicken raviolis are the perfect creative yet totally manageable weeknight meal you have been looking for! Perfect with my Quick and Easy Lemon Pasta Glaze!
Saute prosciutto, garlic, shallots, spinach and herbs.
Combine all filling ingredients in a food processor.
Blend until ingredients form a paste-like consistency.
Add one teaspoon of chicken filling to each ravioli.
Fold wrapper in half, press to seal edges and Voila! You have a ravioli!
Freeze the extras in a single layer until firm, then place in a resealable plastic bag and freeze for another meal.
- 8 ounces Rotisserie Chicken, coarsely chopped (approx. 2 cups loosely packed)
- 4 tablespoons olive oil, divided
- 1½ shallots, chopped
- 2 garlic cloves, chopped
- 4 slices prosciutto, sliced
- 1 cup chopped spinach (feel free to add a little more...the kids won't taste it!)
- 1 teaspoon thyme
- 1 tablespoon parsley, chopped
- ¼ cup chicken broth plus 1 tablespoon chicken bouillon base if you have it
- 2 tablespoons fine bread crumbs
- 2 tablespoons grated Parmesan (love the pre-grated that you can find at Trader Joes in the fridge)
- 1 egg
- ¼ cup half and half
- 1 package wonton wrappers
- Add 2 tablespoons of olive oil to a medium skillet on medium. Add shallots and garlic and saute until soft.
- Add prosciutto, herbs and spinach and let cook another minute stirring occasionally.
- In microwave heat chicken broth with bouillon base to dissolve.
- Add chicken broth/bouillon combination to pan and stir to combine.
- Turn stove to low and sprinkle in bread crumbs and half of the Parmesan cheese.
- Stir to combine, remove from heat and finish with a drizzle of olive oil to moisten.
- Put mixture from skillet into a food processor and pulse until ingredients begin to combine.
- Add the egg, half and half, Parmesan and last tablespoon of olive oil directly into the processor and pulse to combine. (see above photos)
- You can chill or let the mixture sit for 10 minutes to cool before filling raviolis.
- Place wonton wrappers individually on parchment paper or counter. I lay out 4 at a time.
- With a water spray bottle, quickly spray wontons enough to lightly moisten.
- Place one teaspoon of filling in center of each wonton wrapper.
- Fold wrapper in half into a triangle, push top corner together to seal edge.
- Pick wrapper up by the top corner and gently bring the edges together lining them up as best you can. Press firmly all along the open edges to seal. If for some reason it doesn't seal immediately, use your finger to dab with a little more water.
- Place finished raviolis aside until ready to use.
- Boil salted water.
- Place raviolis in boiling water.
- Cook approximately 3-4 minutes until they become translucent.
