Smoked Chicken Ravioli

6 dozen won ton wrappers (14-oz. package)
Smoked chicken filling (recipe follows)
1-1/2 Tbsp all-purpose flour smoothly mixed with 1/4 cup water
1 cup regular-strength chicken broth, unsalted
1/4 cup Chardonnay
1/4 cup whipping cream
1 tsp cornstarch dissolved in 2 Tbsp water
2 Tbsp minced parsley
Salt and pepper

Smoked Chicken Filling:
Pour ¼ cup hazelnuts into an 8 – to – 9 inch-wide pan. Bake at 350° oven until nuts are golden under skin (rub off some skin to test), about 15 minutes. Enclose nuts in a clean towel and rub cloth to remove skin.
Drop nuts into a food processor or blender; discard skins. Whirl nuts with 6 ounces diced smoked chicken, 1-2 cup Neufchâtel cheese or cream cheese, and 2 tablespoons each milk and finely-packed parsley until mixture is smoothly puréed.

Place 1 won ton wrapper on a flat surface. Spoon about 2 teaspoons filling onto center of wrapper. Brush edges lightly with flour-water mixture; align another wrapper over filling and press edges together firmly to seal. If desired, use a zigzag-rim ravioli cutter to decoratively trim edges of ravioli. Lay ravioli on a flour-dusted baking sheet; cover with plastic wrap to prevent drying.

Repeat to shape remaining ravioli. Lay them on the pan in a single layer, without touching. If made ahead, cover airtight and chill up until the next day. For longer storage, freeze in a single layer until firm, then transfer to an airtight container and freeze for up to 1 month.

In a 5- to 6-quart pan, bring 3 quarts of water to a boil over high heat.

Meanwhile, combine broth and wine in an 8- to 10-inch pan over medium-high heat. Boil, uncovered, until reduced to about 2/3 cup, about 10 minutes. Stir in cream and cornstarch mixture until sauce boils; keep warm.

When water is boiling, add ravioli and cook, uncovered, until heated through, 4 to 5 minutes (if frozen, 6 to 8 minutes).

Quickly transfer ravioli with a slotted spoon, draining briefly, to 4 to 6 warm dinner plates; top evenly with sauce. Sprinkle with parsley. Add salt and pepper to taste. Makes 36 ravioli – 4 to 6 main-dish servings.

Serve with Ferrari-Carano Reserve Chardonnay.