Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 4 cloves garlic , whole

  3. 1 teaspoon whiskey

  4. 1 teaspoon gray salt

  5. 1 skinless boneless whole chicken breast (about 3/4 pound)

  6. 2 pounds spinach, washed

  7. 3 times

  8. 1 yellow onion , chopped

  9. 1/2 cup chopped Italian parsley leaves

  10. 1/4 cup chopped basil leaves

  11. 3 eggs

  12. 1 cup breadcrumbs

  13. 1/2 cup Parmesan

  14. 1/2 teaspoon gray salt

  15. 1/2 teaspoon freshly ground black pepper

  16. 4 to 5 packages wonton skins

Instructions Jump to Ingredients ↑

  1. Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with garlic, whiskey, and salt. Add chicken and simmer , covered, 12 minutes, or until just cooked through. Transfer chicken to a bowl and chill, covered, 20 minutes. Bring a large pot of salted water to a boil and cook spinach for 30 seconds. Drop the spinach into a bowl of ice water to stop the cooking, then drain well. In the bowl of a food processor , combine the spinach, onion, parsley, and basil . Cut the chicken into pieces and add them. Pulse until the ingredients are finely ground. Put this mixture into a bowl and add the eggs , breadcrumbs, and Parmesan and season with salt and pepper. Mix well, cover, and refrigerate for 1 hour. To form the ravioli , drop 1 tablespoon chicken mixture in the center of a wonton wrapper. Dip a pastry brush or your finger in water and lightly wet the edges of the wrapper. Top with another wrapper and press the ravioli closed. Repeat until all the filling is used. Cover with a damp towel until you are ready to cook. Bring a large pot of salted water to a boil . Carefully drop in the ravioli in batches to avoid crowding the pot. Cook until the ravioli rise to the surface, about 3 to 5 minutes. Drain well.


Send feedback