Chicken & Ricotta Wonton Ravioli
Turn humble wonton wrappers into tender ravioli filled with herbed ricotta and chicken, then dress them in nutty brown butter and crisped sage — a clever shortcut that tastes like it came from an afternoon of pasta-making.
Making ravioli from scratch is a joy, but it is also an afternoon's labor — and wonton wrappers offer a beautiful little cheat. Filled with ricotta, tender chicken, and fresh herbs, they cook in minutes into pillowy pockets that no one would guess began as a shortcut. Finished in brown butter with crisped sage leaves, they become the kind of dish that feels special enough for company yet quick enough for a weeknight whim.
Filling and Folding the Ravioli
Stir the ricotta together with cooked chicken and herbs, then spoon small mounds onto the wrappers, brush the edges with water, and press out the air as you seal each one. Work gently and keep them covered so they stay supple — a light hand here gives you tender pockets that hold together in the pot.
Brown Butter and Sage
Melt butter in a wide pan and let it cook past golden to a nutty, fragrant brown, dropping in whole sage leaves so they crisp and perfume the butter. Slip the poached ravioli into the pan and spoon the butter over until each one glistens — a finish that turns a few simple ingredients into something quietly luxurious.
Chicken & Ricotta Wonton Ravioli
Ingredients
Method
- Place the chopped cooked chicken directly into the bowl of a food processor. Pulse several times until the protein is finely minced.
- Add the ricotta cheese, fresh basil leaves, grated Parmesan, kosher salt, and coarse black pepper directly into the bowl with the chicken.
- Pulse repeatedly until the ingredients bind into a thick, cohesive, deeply aromatic paste.
- Lay four square wonton wrappers flat on a clean work surface. Place exactly 1 tablespoon of the chicken and ricotta filling into the dead center of each square.
- Dip a pastry brush (or a clean finger) into the bowl of water and lightly trace the entire outer border of each wrapper to create a moisture seal.
- Carefully place a second, empty wonton wrapper directly over the top of the filling. Gently press the dough outward from the center to expel any trapped air pockets, securely sealing the wet edges together.
- Use the tines of a fork to firmly crimp and lock the edges of the ravioli. Repeat this process until all the filling and wrappers are utilized.
- In a large, heavy-bottomed skillet, gently melt the unsalted butter over medium-low heat.
- Allow the butter to bubble and froth. Watch closely; as the milk solids begin to toast and fall to the bottom, the butter will emit a deeply nutty aroma and turn a rich golden brown, about 5 minutes.
- Immediately toss the fresh sage leaves into the hot brown butter to crisp for 1 to 2 minutes, infusing the fat with their essential oils. Remove from heat.
- Bring a large, wide pot of heavily salted water to a gentle, rolling boil.
- Carefully lower the delicate ravioli into the water in small batches to avoid overcrowding and tearing. They will poach rapidly, cooking in just 2 to 3 minutes once they float to the surface.
- Use a professional slotted spoon to safely lift the translucent ravioli from the water, transferring them directly into the skillet with the warm brown butter sauce.
- Gently toss to coat the pasta in the glossy fat. Serve immediately, garnished heavily with toasted pine nuts, extra grated Parmesan, and fresh basil.
The Heart of the Table
There is a lovely sleight of hand in serving these — the ease is your secret, the elegance is what guests see. To set down a plate of glistening ravioli and crisp sage is to offer a small luxury, and there is real generosity in making someone feel indulged without them ever knowing how little effort it truly took.
The Art of the Host
Cook the ravioli in gently simmering water, never a hard boil, so the delicate wrappers stay intact. Have the brown butter ready and waiting, and move the ravioli straight from water to pan so they arrive at the table hot, glossy, and fragrant with sage.
Neighborly Grace
- The Preparation: You can fill and fold the ravioli a few hours ahead and keep them covered in the refrigerator, ready to cook. The brown butter comes together in minutes, so save it for the very end when everyone is seated.
- The Pour: A crisp, unoaked Chardonnay or a light Pinot Grigio matches the buttery richness without overwhelming it; for a non-alcoholic option, sparkling water with a squeeze of lemon and a sage leaf keeps the palate bright between bites.
- The Vibe: Serve these on warm white plates with a shower of Parmesan and a few extra crisp sage leaves for drama. It is an intimate, candlelit sort of dish — perfect for a small dinner where you want to impress without seeming to try.