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, zest
1/2 teaspoon chopped fresh sage 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
4-6 tablespoons butter
1/4 cup grated Parmesan
1/4 cup sun dried tomatoes finely chopped
1 garlic pressed
No nutrition information available
In a small bowl combine the chicken, ricotta cheese, lemon zest, sage, sun dried tomatoes, salt, and pepper. Stir to combine.
On a dry work surface place 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 pillows. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches the remaining wonton skins Note* keep wonton from drying out cover with towel.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pillows and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli.
Melt 4 tablespoons of butter add garlic pressed in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pillows to serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately.