Mama's Old Fashioned Ravioli

Name: Mama's Old Fashioned Ravioli
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 6 grams chopped basil leaves; 6 grams chopped basil leaves; 1 teaspoons freshly ground black pepper; 108 milliliters breadcrumbs; 3 eggs; 50 grams Parmesan; 30 grams chopped Italian parsley leaves; 4 packages wonton skins; 1 teaspoons gray salt; 1 teaspoon gray salt; 340 grams skinless boneless whole chicken breast (about; 907 grams spinach, washed 3 times; 473 milliliters water; 1 teaspoon whiskey; 4 cloves garlic, whole; 1 yellow onion, chopped

Mama's Old Fashioned Ravioli is a main course that serves 8. One portion of this dish contains roughly 19g of protein, 6g of fat, and a total of 190 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. A mixture of basil leaves, wonton skins, parmesan, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.

Instructions

Watch how to make this recipe.

Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with garlic, whiskey, and salt.

Ingredients you will need

Chicken

Whiskey

Garlic

Water

Salt

Equipment you will use

Sauce Pan

Add chicken and simmer, covered, 12 minutes, or until just cooked through.

Ingredients you will need

Chicken

Transfer chicken to a bowl and chill, covered, 20 minutes.

Ingredients you will need

Chicken

Equipment you will use

Bowl

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.

Ingredients you will need

Water

Parsley

Spinach

Basil

Onion

Equipment you will use

Food Processor

Bowl

Pot

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.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Parmesan

Chicken

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Chicken

Ravioli

Water

Dip

Equipment you will use

Pastry Brush

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.

Ingredients you will need

Ravioli

Water

Equipment you will use

Pot

Drain well.

Equipment

Ingredients

Servings:

6grams

chopped basil leaves 6grams

chopped basil leaves 1teaspoons

freshly ground black pepper 108milliliters

breadcrumbs 3

eggs 50grams

Parmesan 30grams

chopped Italian parsley leaves 4packages

wonton skins 1teaspoons

gray salt 1teaspoon

gray salt 340grams

skinless boneless whole chicken breast (about 907grams

spinach, washed 3 times 473milliliters

water 1teaspoon

whiskey 4cloves

garlic, whole 1

yellow onion, chopped

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are my top picks for Ravioli. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Podere Il Palazzino Chianti Classico Argenina with a 4.1 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Podere Il Palazzino Chianti Classico Argenina

Chianti Classico Argenina is ruby red in color. The nose is fresh and fruity with notes of red berries and plum. On the palate, fresh, quite soft, medium bodied, round, quite intense and persistent, with a fruity finish