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Ingredients
- 1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
- 3/4 cup ricotta cheese
- 1/2 lemon, zested
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt, plus more for sprinkling
- 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
- 32 small, square wonton wrappers
- 1 large egg, lightly beaten
- 4 tablespoons butter
- 1/4 cup grated parmesan
Directions
- In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.
- On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add
- the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli.
- Melt 4 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 245 | 73% |
| Total Fat 27.55g | 34% |
| Saturated Fat 14.42g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 622mg | 26% |
| Potassium 184mg | 5% |
| Total Carbs 2.75g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.41g | 0% |
| Protein 19.63g | 31% |
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