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Because nothing is better than great food... except enjoying it with someone special!


Lemon Chicken Ravioli


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Lemon Chicken Ravioli

Here's our take on an Italian favorite: ravioli that tastes fresh, light, and absolutely wonderful. This makes around 2 dozen raviolis, but if you have extra filling, it also makes a great chicken, manicotti or shell stuffing.
The white wine sauce calls for a dry white wine -- pick one you like to drink, and have the rest with dinner! Our favorite white wine is, hands down, Kendall Jackson Chardonnay -- it is a perfect balance of everything a white wine should be.

What you'll need:
- 1 package of wonton wrappers (WAY easier than making your own pasta dough -- trust us, we've done it!)
- 1 breast from a store-bought rotisserie chicken
- 1/4 cup ricotta cheese
- 1/4 cup mascarpone cheese
- 1/8 cup grated Parmesan
- the zest from 1 lemon AND the juice from 1/2 of it
- 2 garlic cloves, pressed or minced
- 10 fresh basil leaves, minced
- 2 to 3 sprigs of fresh oregano, minced
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 2 tbsp. butter
- 1/2 cup dry white wine
- 1 tsp flour
- 1 tbsp. olive oil
- extra parmesan cheese for sprinkling

What to do:

In a medium mixing bowl, combine all three cheeses until well mixed. Add the garlic, oregano, salt, pepper, 3/4 of the basil, 3/4 of the lemon zest (save some basil and lemon zest to sprinkle on top of the finished product). Shred the chicken breast into small pieces, and add to the mixture.

On each wonton wrapper, scoop about 1 tbsp. of the mixture. Use a wet pastry brush to wet all edges of the wrapper before folding over, diagonal-wise. Seal with fingers or fork and trim excess so that ravioli is in shape of a half-circle. Chill if you are not planning to serve right away.

Bring a medium pot of water to boil with the tbsp. of olive oil (so the pasta does not stick). Gently place the raviolis in the boiling water with a slotted spoon. Allow 5-8 minutes before removing ravioli (pasta will float to top when finished). Remove one-by one with slotted spoon, and press spoon against dish towel to remove excess water before plating.


Melt the butter in a small sauce-pan over medium-low heat. When melted, add the flour and whisk until fully dissolved (this will thicken the sauce slightly). Next, add wine and stir continuously, raising heat to medium-high. Once it has come to a boil, squeeze the juice from half a lemon and continue to stir for 5 minutes. Drizzle over plated pasta.

Top with remaining lemon zest, and basil and parmesan if you wish. Happy eating!

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