Chicken Ravioli with Chipotle Cream
- Yield 4 servings
- 2 cups shredded rotisserie chicken breast
- 1 cup whole milk ricotta cheese
- 1/2 cup shredded Monterey jack cheese
- 5 tablespoons chopped cilantro, divided
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon chili powder
- 1 teaspoon black pepper, divided
- 1 package wonton wrappers
- 1 -- egg
- 3/4 cup chopped shallots
- 3 cloves garlic, coarsely chopped
- 2 -- chipotle peppers in adobo, seeded and coarsely chopped
- 3 tablespoons unsalted butter
- 1 cup plus 3 tablespoons olive oil
- 1/2 cup white wine
- 2 cups chicken stock
- 1 cup light cream
- 3/4 teaspoon ground cumin, divided
- 1/4 cup grated parmesan cheese
- 2 -- flour tortillas
To make the ravioli filling, combine the chicken, ricotta and Monterey Jack cheeses, 2 tablespoons cilantro, 1/2 teaspoon salt, chili powder, and 1/4 teaspoon pepper in a large bowl and mix well.
Place a wonton wrapper on a dry cutting board. Place a tablespoon of filling in the center. Lightly beat the egg in a small bowl. Moisten the edges of the wonton wrapper with the egg wash then place a second wrapper on top. Seal the edges well with a fork. Set aside on a plate. Repeat with the remaining wonton wrappers and filling.
In the meantime, prepare the chipotle cream sauce. In a mini food processor, puree the shallots, garlic and chipotle peppers until finely minced. Heat the butter and 3 tablespoons olive oil in a large saute pan over medium high heat. Add the mixture from the food processor and saute 4-5 minutes until shallots are softened. Turn the heat to high and add the white wine. Cook 2-3 minutes until wine is reduced then add the chicken stock. Cook another 5-6 minutes until liquid is partially reduced then turn heat down to medium low. Add the light cream, cumin, 1 1/2 teaspoons salt, 3/4 teaspoon pepper, 3 tablespoons cilantro, and parmesan cheese and simmer 7-8 minutes until sauce is thickened. Set aside on warm heat.
Bring a large pasta pot with water to boil over high heat. Place the ravioli in the boiling water in batches. Boil for 3-4 minutes or until the ravioli float to the surface. Remove from water and drain. Place in a large serving bowl. Pour the chipotle cream sauce on top of the ravioli and gently toss to combine.
To make the fried tortilla strip garnish, heat the remaining cup of olive oil over medium high heat. Cut the tortillas into 1/8-inch slices and fry in the oil until crispy, around 2 minutes. Place the fried tortilla strips on top of the pasta and garnish with fresh chopped cilantro.
This recipe makes 4 servings.