Tuesday, September 30, 2008

Homemade Chicken and Goat Cheese Ravioli

Do you ever have those ingredients you see in recipes and know how to work with, but you've never tried them before? I've always been intrigued by the art of the wonton wrapper but have never given them a try. Since I had some chicken that needed to be used, I decided to try a chicken and goat cheese ravioli-- and it turned out great! I checked out Gourmet to get tips on technique, and that's also where I got the idea to cook the finished ravioli in butter for a few minutes for added flavor :)

Homemade Chicken and Goat Cheese Ravioli
with Basil Pesto Cream Sauce

3/4 pound boneless, skinless chicken breast, cut into 1/2 inch pieces
2 cups soft goat cheese (I used basil and onion flavored)
1 cup part-skim ricotta
1/4 cup parmesan
1 lemon, zested and juiced
Salt and pepper to taste
40 medium sized wonton wrappers
Bread crumbs for dusting
3 tablespoons butter
16 ounces linguini
1 roma tomato, diced
1/2 cup pinenuts, divided
2 cloves garlic
2 cups fresh basil leaves
1/4 cup parmesan
Salt and pepper to taste
Olive oil
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk

Italian Salad
1 bag hearts of romaine
2 large carrots, peeled and sliced on the diagonal
1/4 thinly sliced red onion
1/4 cup parmesan cheese
3 tablespoons balsalmic vinegar
3 tablespoons olive oil

Start by cooking chicken in a large skillet until brown. Place in a large mixing bowl and add goat cheese, ricotta, parmesan, lemon zest (reserve juice for later) and salt and pepper- combine.
Place a large sheet of wax paper on the counter and lightly dust with breadcrumbs- have a glass of water on the side. Lay out 6 wantons and place a tablespoon size amount of the goat cheese mixture in the center of each. Dip your finger in the water and go around all 4 edges of each wonton. Bring together the 4 corners of the wonton and seal, pressing all sides to that there are no holes. Use additional water as needed. Continue process until all wontons are filled and sealed.
Cook wontons 3 at a time in a large salted pot of boiling water- about 3 minutes. While wontons are cooking, heat butter in a non stick skillet. Place cooked ravioli into butter to brown, about 3 minutes, then remove.

To make sauce, start by making pesto. Toast pinenuts in a skillet until lightly brown and aromatic. Place 1/4 cup pinenuts in a food processor, reserving the rest for later, with the garlic and pulse. Add basil, parmesan and salt and pepper and pulse. Keep food processor on and stream in olive oil until reaching desired consistency, usually about 1/4 cup.

Heat a medium sauce pan on medium low heat and melt butter. Whisk in flour and let cook about 1 minute. Add milk and stir often until sauce thickens to desired consistency, about 7-8 minutes. Stir in pesto and remove from heat.

Place another pot of water on to boil and cook linguini until aldente. Place equal amount of linguini on plates and top with tomato, remaining pine nuts and parmesan to taste. Place 5 pieces of ravioli on each plate and drizzle with pesto cream sauce.

To make salad, combine lettuce, carrots, onions, parmsan and salt and pepper in a large bowl and toss to combine. Stream in vinegar and olive oil and lemon juice (reserved from earlier) and toss and serve.

What is an ingredient that you've always wanted to try but haven't yet?

1 comment:

Jodi said...

This recipe sounds delicious and you are just too cute in the photo.