Wonton Skin Raviolis - Chicken Filling Recipe - Cooking Index
2 | Boneless chicken breast halves - cut into chunks | |
1/2 cup | 118ml | Heavy cream |
1 teaspoon | 5ml | Salt |
1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
Wonton Skin Raviolis - see * Note | ||
2 cups | 474ml | Chicken stock |
* Note: See the "Wonton Skin Raviolis" recipe which is included in this collection.
Place chicken breasts, heavy cream and salt and pepper in bowl of food processor fitted with the metal blade. Process, pulsing in short on-off bursts, until everything is well incorporated.
Form and cook raviolis as detailed in the Wonton Skin Raviolis recipe. Simmer the chicken stock for several minutes and season to taste with salt and pepper. Serve the raviolis in a bowl of the warm seasoned chicken broth.
This recipe yields enough filling for 25 to 30 ravioli.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6347 broadcast 11-20 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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