- 2 cups leftover stew without the liquid
- 1 package of wonton skins
- Eggwash (1 egg with 1/2 cup water)
- White truffle oil
- Chive batons for garnish
In a food processor, pulse the stew into little pieces. Do not over pulse into a mousse. Lay out wonton skins and brush all sides with eggwash. Spoon small mound of stew in the middle of the wonton and place second skin on top. Press firmly together. In 2 quarts of salted, boiling water, blanch raviolis and plate into the broth. Garnish with truffle oil and chives.