Chicken and Spinach Ravioli using Wonton Skins

Chicken and Spinach Ravioli using Wonton Skins
Recipe type: entrees
  • 12 ounces fresh spinach
  • 1 pound chicken breast, cooked and finely chopped
  • ½ cup finely chopped roasted red peppers
  • ¼ cup freshly grated Parmesan cheese
  • Salt and freshly ground pepper, to taste
  • About ½ package 3-inch wonton skins
  1. Cook the spinach in a small amount of water.
  2. Drain and pat dry.
  3. In a mixing bowl, combine the spinach, roasted red peppers and Parmesan cheese.
  4. Add salt and pepper.
  5. Form the ravioli by laying half of the wonton skins on a sheet pan.
  6. Brush the wonton liberally with water.
  7. Put about 1 heaped tablespoon of the filling on each of the skins.
  8. Place the other skins over the filling, and press down firmly with your fingertips to seal the edges. Run a pastry cutter around all sides to further seal the ravioli.
  9. Freeze as directed above, or hold in the cooler for that day's orders.