Smoked Chicken Ravioli
Pasta & Side Dishes
Smoky chicken blended with hazelnuts and cheese make up the filling in this surprisingly easy ravioli dish. Topped with a white wine, cream sauce, the flavors compliment each other perfectly. Pair with a glass of one of Ferrari-Carano’s Chardonnays. Delicious!
Smoked Chicken Filling
Pour hazelnuts into an 8 to 9 inch pan. Bake at 350° 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 diced, smoked chicken, Neufchâtel cheese or cream cheese, milk and 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 baking sheet 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).
Garnish & Serve
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.