Yep. This meal is delicious.
And yes, those were made by me.
And yes, I swear I’ve never made my own ravioli or tortellini or wontons in my life.
These little luscious buggas are filled with spinach, ricotta cheese, and chicken (which you could omit and go into a more vegetative state…get it! Bahaha).
You should make them.
Logan went crazy. #$%^&^%$#$%(#@#$%^&*()^%$#
I played the name game at the bottom of this post…would love to get your input!
Chicken & Spinach Wonton Ravioli Tortellini
- 1 package frozen chopped spinach (thawed and drained)
- 1/2 pound organic chicken breast, boiled and shredded
- 15 ounces part-skim ricotta cheese
- 16 ounce package of square wonton wrappers
- Mix spinach, chicken and ricotta cheese in a small bowl and set aside. This will be the filling.
- Set out a tiny bowl of water for your fingers.
- Now, take out a square wonton sheet.
- Put about 1 tablespoon of filling in the center of the wonton sheet.
- Fold two corners together.
- Push down with your two index fingers, one on either side of the triangle to seal it shut. If you have to move the filling around a little to get it to close, that’s okay.
- Now, wet one of the tips of your index fingers in the water you set out earlier, this will act as the glue to hold the two corners together.
- Fold the bottom two corners together where the over lap, wetting one corner with your finger so they will stick together.
- Place on a baking sheet covered with parchment paper.
- Cover them with plastic wrap and place them in the refrigerator until you’re ready to cook them.
- Once you’re ready to cook them, get a large sauce pan out (one with a lid and tall enough to accommodate the ravioli).
- Let the pan get to medium heat before proceeding.
- Once hot, drizzle enough olive oil to lightly coat the bottom of the pan. Set the ravioli on the pan just like they were seated in the photo above.
- Drizzle them with a bit of olive oil and cover.
- Cook for about 5-7 minutes, until they are tender and brown on the bottoms.
- Serve them with your favorite sauce or the mushroom sauce I made. (See below.)
Side note: I cooked half of the ravioli, then froze the other half for a dinner next week!
Light Mushroom Sauce
- 20 ounces sliced mushrooms
- 2 tablespoons extra virgin olive oil
- fresh ground black pepper
- dash of salt
- 1/4 cup white wine
- In a sauté pan over medium-high heat, drizzle enough olive oil to lightly coat the mushrooms.
- Add in the mushrooms, pepper and salt.
- Once the mushrooms are almost tender, add in the white wine.
- Let the wine reduce by at least half, if not more.
- Serve on top of the wonton ravioli and sprinkle with parmesan cheese!
I didn’t know what to call them.
What would you call them?