For poached chicken:
- 2 cups water
- 4 cloves garlic, whole
- 1 teaspoon whiskey
- 1 teaspoon gray salt
- 1 skinless boneless whole chicken breast (about 3/4 pound)
- 2 pounds spinach, washed 3 times
- 1 yellow onion, chopped
- 1/2 cup chopped Italian parsley leaves
- 1/4 cup chopped basil leaves
- 3 eggs
- 1 cup breadcrumbs
- 1/2 cup Parmesan
- 1/2 teaspoon gray salt
- 1/2 teaspoon freshly ground black pepper
- 4 to 5 packages wonton skins
Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with garlic, whiskey, and salt. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken to a bowl and chill, covered, 20 minutes.
Bring a large pot of salted water to a boil and cook spinach for 30 seconds. Drop the spinach into a bowl of ice water to stop the cooking, then drain well. In the bowl of a food processor, combine the spinach, onion, parsley, and basil. Cut the chicken into pieces and add them. Pulse until the ingredients are finely ground. Put this mixture into a bowl and add the eggs, breadcrumbs, and Parmesan and season with salt and pepper. Mix well, cover, and refrigerate for 1 hour.
To form the ravioli, drop 1 tablespoon chicken mixture in the center of a wonton wrapper. Dip a pastry brush or your finger in water and lightly wet the edges of the wrapper. Top with another wrapper and press the ravioli closed. Repeat until all the filling is used. Cover with a damp towel until you are ready to cook.
Bring a large pot of salted water to a boil. Carefully drop in the ravioli in batches to avoid crowding the pot. Cook until the ravioli rise to the surface, about 3 to 5 minutes. Drain well.