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
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.
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