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Chicken & Ricotta Wonton Ravioli

A masterclass in pasta architecture and brown butter emulsions. By utilizing delicate wonton wrappers to encase a mechanically pureed filling of cooked chicken, rich ricotta, and fresh basil, this rapid-boil pasta is flawlessly finished in a nutty, highly aromatic browned butter and crisped sage sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner Party, Main Course
Ingredients Method

Ingredients
  

The Ravioli Core
  • 2 cups cooked chicken roughly chopped
  • 1 cup whole milk ricotta cheese
  • 1 cup fresh basil leaves plus more for garnish
  • 2 ounces Parmesan cheese freshly grated (about ½ cup)
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • 1 package square Wonton wrappers about 36 wrappers
  • Small bowl of water for sealing
The Brown Butter & Sage Emulsion
  • ½ cup unsalted butter 1 stick
  • 4 to 6 fresh sage leaves
  • Toasted pine nuts for garnish
  • Freshly grated Parmesan cheese for garnish

Method
 

The Mechanical Emulsion (Filling)
  1. Place the chopped cooked chicken directly into the bowl of a food processor. Pulse several times until the protein is finely minced.
  2. Add the ricotta cheese, fresh basil leaves, grated Parmesan, kosher salt, and coarse black pepper directly into the bowl with the chicken.
  3. Pulse repeatedly until the ingredients bind into a thick, cohesive, deeply aromatic paste.
The Pasta Architecture
  1. 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.
  2. 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.
  3. 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.
  4. 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.
The Brown Butter Emulsion
  1. In a large, heavy-bottomed skillet, gently melt the unsalted butter over medium-low heat.
  2. 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.
  3. 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.
The Thermal Poach & Assembly
  1. Bring a large, wide pot of heavily salted water to a gentle, rolling boil.
  2. 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.
  3. 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.
  4. Gently toss to coat the pasta in the glossy fat. Serve immediately, garnished heavily with toasted pine nuts, extra grated Parmesan, and fresh basil.