|Sent from the gods of convenience, wonton wrappers are great and really affordable- about $3.50 for 100 of them!|
- 1 1/2 c smoked chicken
- 1/2 c basil pesto
- 1/4 c ricotta
- zest and juice of 1/2 lemon
- salt and pepper
- 50 wonton wrappers (the steaming kind)
- Parmesan to grate
- 6 Tblsp butter
- 1/2 c fresh basil leaves (about 15-20)
In a food processor, pulse the chicken until it is chunky mush, then add pesto, ricotta and lemon zest. Pulse together until you have a nice chunky mixture. Add lemon juice and season to taste.
Fill a large saucepan with water (about 2-3 Litres), add salt and bring to the boil. Once the water is boiling, add the ravioli and give the water a stir (stir carefully, this will stop them sticking together or to the pot). Cook for 2-3 minutes. They will float to the top once they are cooked. Remove from the pan and drain using a slotted spoon or egg drainer.
To make the basil butter, melt the butter in a small saucepan over a medium heat until it goes golden, then add the fresh basil leaves and toss them in the butter. Remove from heat.
Divide the ravioli between bowls (5-7 pieces each) and spoon the basil butter over the top. Grate the parmesan over the top and season with fresh ground black pepper.
Bloody hell that's good!!
- These are great to freeze, I always have a stock for an easy tea when the farmer is away. All you do to freeze them is lay them (uncooked) on a baking tray and put the tray into the freezer. Once they are frozen take them off the tray and put them into snaplock bags. When cooking from frozen just add a couple of minutes to the cooking time.
- Spinach, pinenuts and ricotta is nice vegetarian version of these
|If you fold the wraps this way you only use one wrapper per parcel. You put the filling in the centre and fold into a triangle. Then fold the corners together. These are then called Capalletti, which means 'little hats' in Italian.|