“I had some leftover bbq chicken breast without the skin on and wonton wrappers in my fridge so I came up with this recipe. I didnt have any ricotta but I did have some cottage cheese so I substituted. I found these really easy to make! My husband and I enjoyed these so I hope you do as well!”
READY IN:
34mins
SERVES:
4
YIELD:
30 raviolis
UNITS:
US

Ingredients Nutrition

Directions

  1. Use a large food processor and pulse the parmesean cheese until completely shredded. Cut the chicken breast into smaller pieces and add them to the food processor. Cut up the chives into fours and add them to the cheese and chicken (about 1/4 cup if you had cut them up into small pieces or however much you like. Just eyeball it). Add some salt and pepper to taste. Put in the cottage cheese and turn the processor on until the mixture is smooth. Taste for seasoning. The filling should be seasoned very well and if you need to add more then do so now because you will not get a chance to do it until they are cooked. Add the egg and mix until smooth. Use a small mellon baller or two spoons to get about a teaspoon of the mixture onto the wonton wrapper. Use water and your index finger to wet two sides of the wanton and fold over the corner to make a triangle. Make sure you get all the air out of the wonton. Repeat until you make about 30 or so. Boil 2 quarts of water and season the water with salt. Cook the raviolis until they float. About 3-4 minutes. Strain and serve with whatever sauce you like. I used browned butter with lemon zest and basil but anything will do! Enjoy!

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