Ingredients
Ravioli:
40 Wonton Wrappers
½ cup Cornmeal
1 Egg
2 cups Spinach, chopped
1 cup Ricotta
½ tsp. Salt
½ tsp. Pepper
2 tsp. Thyme
4 cloves Garlic
Zest of 1 Lemon
Sauce:
2 Leeks
2 Tbsp. chopped Garlic
2 14oz. cans Artichokes
¾ cups Milk
2 Rotisserie Chicken Breasts
¾ cups shredded Gruyere Cheese
2 oz. Goat Cheese
2 cups Spinach
¾ cups Chicken Stock
2 tsp. Thyme
1/3 cup White Wine
1 tsp. Salt
1 tsp. Pepper
2 Tbsp. Olive Oil
Juice of 1 Lemon
❃❃Serves 4❃❃
Preparation
Chop spinach, thyme and garlic for ravioli and for sauce setting aside in separate bowls. Drain artichokes and remove stems. Chop leeks, grate cheese, zest lemon, shred chicken and whisk egg. In a blender add the milk and drained artichokes. Blend until smooth. Cover a cookie sheet with cornmeal and spray another cookie sheet with non-stick cooking spray.
Ravioli
In a bowl mix together chopped spinach, ricotta, lemon zest, thyme, salt, pepper and garlic.
Lay out 10 wonton wrappers, brush the edges with the whisked egg, drop approximately 1 Tbsp. of mixture in the middle of each, top with another wonton and seal edges together with a fork. Place on the cookie sheet with the cornmeal. Do the same with the next 10 raviolis and set aside until ready to boil.
Put a large pot of salted water on the stove and begin to boil the raviolis in batches when sauce is warming. Remove from water with slotted spoon to the cookie sheet with non-stick cooking spray.
Sauce
Add 2 Tbsp. olive oil to a large skillet over medium high heat. Add leeks, salt, pepper and thyme and cook until leeks become tender. Add garlic and cook for about 30 seconds. Add wine and let the wine reduce out until there is no liquid left in the pan. Add chicken stock, artichoke mixture and chicken.
Reduce sauce to lowest setting to keep warm while the ravioli cooks.
When last batch of ravioli is done turn heat up to medium high, add spinach and let it cook until wilted. Turn heat off and add cheeses and lemon zest. Stir until cheeses melt.
Assemble
Place 4 – 5 raviolis on each plate and top with a quarter of the sauce.