Ingredients Jump to Instructions ↓

  1. 1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)

  2. 3/4 cup whole milk ricotta cheese

  3. 1/2 lemon, zested

  4. 1/2 teaspoon chopped fresh thyme leaves

  5. 1/2 teaspoon salt, plus more for sprinkling

  6. 1/4 teaspoon freshly ground black pepper, plus more for sprinkling

  7. 32 small, square wonton wrappers

  8. 1 large egg, lightly beaten

  9. 4 tablespoons butter

  10. 1/4 cup grated Parmesan

Instructions Jump to Ingredients ↑

  1. In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.

  2. On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins Meanwhile, bring a large pot of salted water to a boil over high heat. Add the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli.

  3. Melt 4 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately.


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