The inspiration for my Asian Chicken Ravioli comes from the dumplings I order at chinese restaurants. The best dumplings were made with a sort of sausage filling, but the second best were made with a plain chicken center. The flavor all came from the soy dipping sauce, and it was delicious!

Well, after I discovered the wonderfulness that is Nasoya won-ton wrappers thanks to Blog Well Done’s Butternut Squash Ravioli recipe, I started pondering the many possibilities that were now open to me. And I came up with this.

Asian Chicken Ravioli Recipe:

Filling:

1 lb chicken, cooked (recommend poaching- put 1/2″ water in the bottom of a pan, sprinkle some Adobo in, add chicken, cover, and simmer for about 1/2 hour) and roughly chopped.

1/4 fresh lemon, juiced (or about 1 tablespoon other lemon juice)

1 bunch scallions (6-8 scallion stalks) chopped

1 handful Shitake mushrooms (4-5 mushroom caps) chopped

1 Tablespoon Tamari (or other soy sauce- but Tamari is recommended)

Optional- fresh herbs, such as basil, chopped bell pepper

Sautee scallions and mushrooms in butter or olive oil for a few minutes, as well as any optional ingredients.

Throw all ingredients into a food processor and pulse until all large pieces have been shredded.

Making the ravioli:

Separate a few Nasoya Won-Ton wrappers onto waxed paper or parchment paper (or non-stick foil). Wet the bottom half edge of each wrapper (including sides) with water, egg white, or a mixture of cornstarch and water. Place some of the filling in the center of each wrapper (approximately 1 heaping teaspoon). Fold the wrapper over, and press the edges firmly to seal.

Cooking the ravioli:

Bring a pot of water to a rolling boil and drop the ravioli in one at a time. If you’re making more than a few, work in batches. Continue to boil until the pasta part of the ravioli is no longer opaque. Use a slotted spoon to remove ravioli from the water.

Melt some butter in a pan, throw the boiled ravioli into the pan, allow to cook for a minute, flip ravioli or toss. Plate the ravioli, and sprinkle with a little more Tamari or soy sauce.

Alternatively, to make won-tons, fry the ravioli in oil.

This entry was posted on Monday, December 15th, 2008 at 5:00 am and is filed under Recipe Monday, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.