Chicken & Ricotta Wonton Ravioli
Wonton wrappers stand in for fresh pasta, cutting hours from the process without sacrificing a thing. Press outward from the center when sealing each ravioli to push out trapped air — it's the difference between pillowy parcels and ones that burst in the water. Start the brown butter while the water comes to a boil; the sage leaves should be crisp and the butter deeply nutty by the time the ravioli float to the surface.
Making elegant, handcrafted stuffed pasta at home usually means hours of rolling and cutting fresh dough. The brilliant shortcut here is square wonton wrappers. These delicate, paper-thin sheets of dough are already perfectly uniform and beautifully translucent — and they cook up with a tender bite that honestly rivals fresh pasta made from scratch.
The success of these ravioli depends entirely on the filling. Pulsing cooked chicken with whole milk ricotta, sharp Parmesan, and fragrant fresh basil in a food processor creates a thick, deeply flavorful paste. That density is intentional — a thick filling will not weep or leak moisture into the wrappers, which means you get a perfect seal that holds together beautifully as the ravioli cook in the boiling water.
The Brown Butter and Sage Sauce
To honor the delicate nature of these translucent pillows, the dish is finished in a simple, deeply aromatic sauce rather than a heavy tomato ragu. Melting good butter over low heat until the milk solids sink and turn a toasty golden brown transforms ordinary butter into something wonderfully nutty and complex — a classic French brown butter, or beurre noisette, that adds incredible depth.
Dropping fresh sage leaves directly into the hot brown butter flash-crisps them, pulling out their fragrant oils and infusing every drop. When the gently cooked, floating ravioli are lifted from the boiling water and tossed straight into this warm skillet, a splash of the starchy pasta water blends with the brown butter to create a glossy, luxurious glaze that coats every single pillow perfectly.
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
Wonton wrappers stand in for fresh pasta, cutting hours from the process without sacrificing a thing. Press outward from the center when sealing each ravioli to push out trapped air — it's the difference between pillowy parcels and ones that burst in the water. Start the brown butter while the water comes to a boil; the sage leaves should be crisp and the butter deeply nutty by the time the ravioli float to the surface.
The Art of the Host
Neighborly Grace
- THE PRESENTATION: Do not overcrowd the skillet or toss the delicate pasta too aggressively. Gently swirl the warm ravioli in the brown butter, then transfer directly to wide, pre-warmed ceramic bowls. Finish heavily with toasted pine nuts, extra grated Parmesan, and the crispy, fried sage leaves for a stunning contrast in texture.
- THE POUR: A rich, lightly oaked Chardonnay or a crisp, mineral-forward Italian Soave provides the essential acidic and fruit structure needed to seamlessly cut through the heavy, nutty brown butter and rich ricotta filling.
- THE VIBE: Cultivate an intimate, softly lit Italian sanctuary. Dim the primary overhead lighting, rely heavily on the ambient glow of the dining table candles, and curate a background of slow, acoustic strings or classic Italian arias to match the luxurious, crafted soul of the meal.