Roasted Chicken Purses

By JDARK

Ingredients

• 1-1/4 cup shredded roasted chicken
• 3/4 cup whole milk ricotta cheese
• 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

Details

Servings 32
Preparation time 30mins
Cooking time 35mins

Preparation

Step 1

1. In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper.
2. Stir to combine.
3. On a dry work surface place 8 wonton wrappers.
4. Place a rounded teaspoon of the chicken mixture in the center of each wrapper.
5. Using a pastry brush, brush the egg wash around the chicken mixture.
6. Bring four corners of the wonton square together over the filling to form a purse.
7. Press the edges together tightly to form a seal.
8. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins
9. Meanwhile, bring a large pot of salted water to a boil over high heat.
10. Add the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. 11. Drain the ravioli.
12. Melt 4 tablespoons of butter in a medium skillet. 13. Turn off the heat, add the cooked pyramids and gently toss.
14. Transfer the pyramids to 4 serving plates.
15. Sprinkle with grated Parmesan and sprinkle with salt and pepper.
16. Serve immediately.