Recipe courtesy of Giada De Laurentiis
Episode: Penny Stretcher
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Roasted Chicken Purses
Total:
35 min
Prep:
30 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
30 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.

On a dry work surface place 8 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 a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins

Meanwhile, bring a large pot of salted water to a boil over high heat. Add

the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli.

Melt 4 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately.

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