Smoked Chicken Ravioli
6 dozen won ton wrappers (14-oz. package)
Smoked Chicken Filling:
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.