Chicken Ravioli Soup

by Leslie

Last summer I was watching a lot of television.  I had more shows than I knew what to do with.  The fact was, I had yet to find a job and was doing little else with my time.

I love me some TV.

Some of my favorite things to watch were cooking shows.  One of my favorites is Mad Hungry with Lucinda Scala Quinn.  She is a practical woman.  She makes one dish and shows you what to do with the leftovers, she makes freezer meals, and she tries to save you money.  I support those things fully.

In one episode she made a bunch of things with pre-packaged wonton wrappers.  That was right up my alley.

I decided to try my own version of her Ravioli Soup, and I must say, I found it very successful.  The ravioli require few ingredients and if you get into full-on assembly line mode, they go pretty fast.  Here's the process:

Start by chopping up some chicken.  I used one large chicken breast that I had roasted on the bone.

To the chicken, add some grated parmesan cheese, freshly chopped parsley, an egg and some salt and pepper (don't forget to take into account how salty your cheese is).

Get your assembly station set up.  My wonton wrappers are tucked away in a damp paper towel.

Start assembling.  Roll your wrappers out to about 4" square, put a tablespoon of filling in the middle, dampen the edges, and seal.

Here are my uncooked raviolis.  They are monsters!  

Add your ravioli to simmering chicken stock and let them cook for about 2 minutes.  The wonton wrapper will kind of shrink up on the filling.  Serve them with some hot chicken stock and enjoy!

 Chicken Ravioli Soup

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Adapted from a recipe by Lucinda Scala Quinn
Serves 4

Ingredients:
1 cup finely chopped cooked chicken
½ freshly grated parmesan cheese (asiago is recommended, too)
2 tablespoons finely chopped flat-leaf parsley
Salt and pepper to taste
1 large egg or two egg whites
Flour for dusting
16 pre-packaged wonton skins, thawed if frozen
8 cups chicken stock or broth

Mix chicken, cheese and parsley, and egg in a bowl.  Stir lightly so as not to compact the mixture.  

Roll out the wonton wrappers so they are approximately 4” square.

Add a tablespoon of the chicken mixture to the center of the wrapper.  Dampen the edges of wrapper with water using your finger or a pastry brush.  Top with the other wrapper and seal by pressing with the tines of a fork.  

Bring the chicken stock to a simmer on the stove and add the ravioli one by one (I did mine in batches of 3-4).  Cook for approximately 2 minutes and serve with hot chicken broth.