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Smoked Chicken Ravioli

Pasta & Side Dishes

Serves 4-6

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

01

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.

02

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.

Ravioli

01

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.

02

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.

03

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

Sauce

01

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.

02

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

Garnish & Serve

01

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.

Ingredients

Smoked Chicken Filling

  • 1/4 cup hazelnuts
  • 6 oz diced smoked chicken
  • 1 cup Neufchâtel cheese or cream cheese
  • 2 Tbsp milk
  • 2 Tbsp finely minced, packed parsley

Ravioli

  • 6 dozen won ton wrappers (14-oz. package)
  • 1-1/2 Tbsp all-purpose flour smoothly mixed with 1/4 cup water

Sauce

  • 1 cup regular-strength chicken broth, unsalted
  • 1/4 cup Chardonnay
  • 1/4 cup whipping cream
  • 1 tsp cornstarch dissolved in 2 Tbsp water

Garnish & Serve

  • 2 Tbsp minced parsley
  • Salt and pepper