Unbelievably Easy Chicken Raviolis
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: Italian
Serves: 6 plus
Ingredients
  • 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
Instructions
  1. Add 2 tablespoons of olive oil to a medium skillet on medium. Add shallots and garlic and saute until soft.
  2. Add prosciutto, herbs and spinach and let cook another minute stirring occasionally.
  3. In microwave heat chicken broth with bouillon base to dissolve.
  4. Add chicken broth/bouillon combination to pan and stir to combine.
  5. Turn stove to low and sprinkle in bread crumbs and half of the Parmesan cheese.
  6. Stir to combine, remove from heat and finish with a drizzle of olive oil to moisten.
  7. Put mixture from skillet into a food processor and pulse until ingredients begin to combine.
  8. Add the egg, half and half, Parmesan and last tablespoon of olive oil directly into the processor and pulse to combine. (see above photos)
  9. You can chill or let the mixture sit for 10 minutes to cool before filling raviolis.
Next step making raviolis:
  1. Place wonton wrappers individually on parchment paper or counter. I lay out 4 at a time.
  2. With a water spray bottle, quickly spray wontons enough to lightly moisten.
  3. Place one teaspoon of filling in center of each wonton wrapper.
  4. Fold wrapper in half into a triangle, push top corner together to seal edge.
  5. 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.
This will make more raviolis than you can possibly use at one sitting. I recommend making them all then freezing the extras in a single layer until firm, then place in a resealable plastic bag and freeze for another meal. You get a 2fer!
  1. Place finished raviolis aside until ready to use.
  2. Boil salted water.
  3. Place raviolis in boiling water.
  4. Cook approximately 3-4 minutes until they become translucent.
The key to success is having your sauce already prepared, and individually removing the raviolis from the water directly to the sauce, ensuring that each ravioli is covered in sauce so they don't stick to each other.(wontons are much stickier then regular raviolis!)
I prefer to use a sieve to easily remove them individually and strain directly into the water pot.
These are fantastic served with my Quick and Easy Lemon Pasta Glaze.
Recipe by Cookin' It Real at https://www.cookinitreal.com/2015/01/20/unbelievably-easy-chicken-raviolis/