Chicken and Mushroom Ravioli

Monday, November 20, 2006

Chicken and Mushroom Ravioli

Using Wonton wrappers for ravioli is nothing new and makes the process fast when you don't have time for full blown pasta making

prep time:30

cook time:20

total time:50


  • 1 lb. ground chicken
  • 1 pkg cremini mushrooms, sliced (8 oz)
  • 1/2 onion, chopped
  • Salt, pepper, and garlic
  • 1 tbsp olive oil
  • 1 package wonton wrappers
  • Parmesan cheese for garnish


  1. In a skillet over medium high heat - add 1 tbsp oil to the skillet. Make sure it covers the bottom completely as ground chicken doesn't have enough fat to be non-stick. Once you have the chicken in the pan, break it up as best you can using either a long handled fork, or spatula. Add the mushrooms and onions, and cook well until the ground chicken has begun to brown. Adjust your spices as necessary.
  2. When cooking is complete, run the mixture through a food processor on a pulse, long enough to break the chicken and mushroom mixture down to a fine grind. This is more critical when using wontons, as they are thinner than traditional pasta.
  3. Brush your wrappers with water, place a teaspoon of the ground chicken and mushroom mixture, then press to remove any air. Finish up with a pasta sealer, or use a fork to press into the edges.
  4. Drop into boiling water a few at a time and cook for 5 minutes.
  5. Enjoy a few slivers of parmesan cheese.

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