Chicken and Mushroom Ravioli

 

Prep Time:    30  |   Cook Time:    20  |  Serves:  6
Source: Tinkskitchen.com

Ingredients
 

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

Directions
 

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. Place in a small pasta bowl, along with melted butter seasoned with salt, pepper, and some grated garlic. Then top with some slivers of parmesan cheese.

 

Serve with:

 

Garden Salad, garlic bread.  An interesting thing to try would be to add some crushed capers to the garlic butter mixture when dressing the ravioli.

 

 

 

---

Nov 20, 2006

 

Valerie was home visiting from A&M and Grandma was over visiting, so we cooked up something fun - and relatively easy.  We used wonton wrappers for this - and had a lot of fun.  Chicken and Mushroom Ravioli is very tasty, and I was just getting started having fun with photographing food, yes, it's obvious.