Chicken, Pesto, and Asiago Ravioli {three ways!}

Ravioli is a fantastic word. It just sounds so…Italian. In fact, ravioli might be one of the more Italian-sounding Italian words I know. It just hums along and rolls off of the tongue, doesn’t it? 

Now, on to more important issues: I like options in my life, and this is a recipe to accommodate all kinds of choices. You can boil your ravioli and make a delicate lemony-olive oil topping, or you can fry it and top with bold pesto and balsamic. Or, if you want the crunch without the extra oil, an oven-baked variety should suit you just fine. Although I wish I could say that I preferred boiled, my favorite of the three methods was the fried variety (figures). However, as of Saturday, I’m going to have to at least give a nod here-or-there to the fact that I am going to have to fit into a wedding dress in the not-too-distant future (eek!) so I may cut down on the fried  variety just a little.  

Chicken, Pesto, and Asiago Ravioli {three ways!}
Makes three dozen ravioli

For the ravioli, you will need:

  • 1 package wonton wrappers
  • 1/3 cup chevre
  • 1 cup grated Asiago
  • 1 1/2 cups cooked chicken
  • 1/4 cup pesto
  • 1 tbsp. fresh lemon juice
  • 1 tsp. each black pepper, dried oregano, and cracked red pepper
  • 1/2 tsp. sea salt
  • 1 egg yolk, beaten
To serve, if desired:
  • 1 tbsp. olive oil
  • 1 tbsp. lemon zest
  • 1/2 tsp. each sea salt and black pepper
  • Balsamic reduction to top, if desired
Method 1: Boiled

  • Set a large pot of water to medium-high heat and cover until the water starts to boil, then maintain a rolling boil throughout the cooking process. 
  • While the water is heating, combine all of the ingredients in a medium-sized bowl and stir for a few minutes until large chevre clumps are broken up and the ingredients are evenly distributed. 
  • To prepare the ravioli for boiling, lay one wonton wrapper as a base on a plate or tray. Add about a tablespoon of chicken mixture. 
  • Using a beaten egg yolk, moisten the edges of the wonton wrapper and top with a second wrapper. Press down tightly on all edges to make sure you don’t have any air trapped inside. 
  • Repeat with remaining ravioli and set aside until ready to cook.
  • Boil them a few at a time (I did three at a time) for three minutes and remove from water promptly. 
  • Toss with olive oil, lemon zest, salt and pepper, if desired. 
Method 2: Fried

  • Prepare ravoili with the same method as above (don’t bother boiling water though, we’re going for the stronger stuff here). 
  • Add about two tablespoons of olive oil to a large frying pan on medium-high heat. 
  • Fry ravioli in batches, also for about three minutes per side. 
  • Serve hot-hot-hot with lemon zest, salt, pepper, extra pesto, and balsamic glaze (omit the olive oil here, promise there will be plenty of oil). 
Method 3: Baked

  • Preheat oven to 350 before you prepare your ravioli filling. 
  • Instead of using the egg wash, you will lightly spray a muffin tin with non-stick coating. 
  • Then gently add one wonton wrapper to the base of your muffin tin, pressing gently to try to make evenly-apportioned ravioli bowls. 
  • Add approximately 1 tablespoon of filling (maybe a bit more) to each ravioli bowl. 
  • Bake for twelve minutes or until wrappers are becoming nice and golden. Remove from heat and serve with an extra dollop of pesto and balsamic glaze, if desired (and you really ought to desire). 
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