Friday, January 9, 2009

Little Bites of Goodness

I can't remember where I found this recipe but I do remember why I made them.
It was Seth's birthday. If I were to describe Seth to you I couldn't. He's beyond any
nouns, verbs, adjectives when it comes to all things good.
That's Seth, all things good.

I'm remembering your birthday early this year Seth. In case I forget.

Chicken Purses

1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
3/4 cup whole milk 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 ParmesanIn 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.
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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