Homemade smoked chicken, 3 Cheese Ravioli w/white wine Pesto

[SarasotaCook]

I had a horrible time with these pics. The pasta was too yellow or too white. Enhance didn't work, and I tried it all. These are basically the original pics. But, it was still very delicious.

The recipe is literally a mix of 3 recipes. Smoked chicken from my freezer, cream cheese, ricotta, parm, and mozz. Fresh basil, dried oregano, parsley, salt, and pepper. One egg to bind it all together. Wontons, and they are done.

For the sauce ... 1 shallot, sliced, 1/3 cup white wine. Simmer until reduced to almost nothing. Add 1/3 cup chicken broth, and 2 good size tablespoons pesto (home made), almost 3. Reduce and simmer until thick, about 5 minutes.

Really good, and really easy. Serve over the ravioli.

[**Jubes**]

Looks and sounds delicious Sarasota Cook

[Debbwl]

I second what Jubes said looks and sounds delicious and the use of wonton wrappers would make it a much quicker and easier process.

[SarasotaCook]

Thx guys.
I made 50 of them, in just about 30 minutes. I didn't even grind the chicken, just a fine mince with my knife since it was just a chicken quarter, there wasn't too much. The wontons make it super simple.

But making ravioli is such as way to use up a little of this and that, add some ricotta, parm and you have ravioli. Perfect to freeze for a quick dinner.

And doing wontons as a triangle, I never have any explode on me. Next time I may do spinach, mushroom, white wine sauce. Because they are delicate; I like to stick with a NON tomato sauce; something a bit lighter.

[Zurie]

Gee, I'm impressed with those delicate morsels!!!

Photo #4 looks fine to me (because you complained about colour).

I think your main light came from one side. (?) A tip I've seen which might help: at a craft shop, buy a large piece of that fairly thin, white styrofoam. Use on the other side from your main lighting (such as a window) so that white light will fall on the food from the side away from the window.

I honestly don't know how well it works, and IF it works, as I do not have styrofoam to test with!

Does your camera have a setting which says "white balance"? If it has, it can be set to "auto". That's about the best we kitchen photogs can do with white food!

[SarasotaCook]

Thx Zurie,

" I think your main light came from one side. (?) A tip I've seen which might help: at a craft shop, buy a large piece of that fairly thin, white styrofoam. Use on the other side from your main lighting (such as a window) so that white light will fall on the food from the side away from the window. "

It was 9pm, so no outside light, I rarely eat when it is light out.
My light is all above can lights in 9' ceilings. I have very few table lamps. All above lighting. My dining table has a hanging fan, with light fixtures, but doesn't work for any pictures.

The idea with the foam would work great if I had a lamp or a window, but I don't. All above from the ceiling which is a PIA, I wish I had room to set something up, but I just don't. And where I work has the worst lighting. Outside is the best, but this time of year it is dark by 6. NO WAY do I eat by 6, lol.

I do have a white balance and it is set to auto. I play with that now and then. I had such a hard time with this one.

But they are also almost transparent too which makes the pics even more difficult.

Always appreciate tips, trust me.

[AskCy]

these sorts of dishes always make me hungry but I can't bring myself to make them... I suppose the more you do it, the better you get...

looks lovely..

Steve

[SarasotaCook]

AskCy wrote:
these sorts of dishes always make me hungry but I can't bring myself to make them... I suppose the more you do it, the better you get...

looks lovely..

Steve

Honestly it is SOOO easy to make. Mix the cheese and chicken. Then add to a wonton. Wet the finger, fold over, press and done. I didn't have 1 open up. So easy and quick to make. And I made cheese and chicken; but you can make mushrooms, kale, spinach, beef, etc. Really, I was surprised how easy they were after I made the first batch. Since then, I was hooked.

They are more tender then ravioli, not as doughy obviously, but I actually like it better. You get to enjoy more of the filling vs, all dough. You can make square, triangles like me. Also, little hats, which is just a triangle, then you fold the ends over you finger to make a small hat.

Try them some day, you would be surprised how easy, and how good.

[mickeydownunder]

ABSOLUTELY Love the combination of flavors TWINIE and oved you made the ravioli in triangles....don't know why but think that adds to the plate too!

WHOO HOO

Thanks for sharing! I feel like some now too!