Grilled Chicken Toasted Ravioli
- 1/2 cups Finely Chopped Grlled Chicken
- 1/4 cups Frozen Chopped Spinach, Thawed And Squeezed Dry
- 1/4 cups Shredded Pepper Jack Cheese
- 3 Tablespoons Finely Chopped Crimini Mushrooms
- 1 whole Scallion, Finely Chopped
- 4 cups Peanut Or Canola Oil For Frying
- 1 whole Egg
- 1 Tablespoon Water
- 12 whole Wonton Wrappers
- 3/4 cups Italian Style Bread Crumbs
- 1 Tablespoon Grated Parmesan Cheese
- 3/4 cups Your Favorite Marinara Sauce, For Dipping (I Used Mezzetta)
- Combine the chicken, spinach, pepper Jack, mushrooms, and scallion in a medium mixing bowl and stir well to combine.
- Heat the frying oil in a large heavy pot (I recommend cast iron) to 360 degrees F.
- Whisk the egg and water together in a small bowl.
- Brush the outer edge of a wonton wrapper with the egg wash, add about 1 tablespoon of the filling to the center, fold carefully and pinch the edge to seal it.
- Make sure that its sealed completely.
- Repeat with the remaining wrappers and filling.
- Working in batches of 4 or 5, brush all sides of each ravioli with the egg wash (or dip them), coat each completely with bread crumbs, and carefully drop them into the oil, waiting a couple of seconds between each.
- Fry the ravioli until they are golden brown.
- Remove to a wire rack inside a lipped sheet pan thats lined with several layers of paper towels.
- Plate, sprinkle with Parmesan, and serve with the marinara sauce for dipping.
- Enjoy!
chicken, shredded pepper, crimini mushrooms, scallion, peanut, egg, water, wonton wrappers, italian style bread crumbs, parmesan cheese, favorite marinara sauce
Taken from tastykitchen.com/recipes/appetizers-and-snacks/grilled-chicken-toasted-ravioli/ (may not work)