Chicken, Goat Cheese and Sun-dried Tomato Ravioli in Brown Butter sauce

This is a Kitchen original. I’ve made it once or twice before just because I love all three ingredients and figured they’d be great in a ravioli. They were. 🙂

1 chicken breast, sauteed and diced finely
3 oz. plain goat cheese at room temperature
1 heaping teaspoon italian seasoning
3 sun-dried tomatoes, julienned and diced finely
1 package wonton wrappers
1 stick of butter, divided into two portions (1/4 and 3/4)

Put tomatoes, seasoning, goat cheese and chicken into a quart size baggie, squeeze out air and seal.  Mix together by squishing with your hands. Not only is it fun, but it’s much more effective than trying to use a spoon and bowl for distribution purposes.

Get a pot of well salted water going on the stove.  Take the 1/4 stick portion of butter and melt it in the microwave and get your wonton wrappers ready.  You’re going to cut a corner off of your baggie of ravioli filling, big enough to accomodate your chicken pieces (so hopefully you made them relatively small!).  Pipe a 1 inch diameter portion onto the square wonton wrapper.  Brush butter all along the edges of the wonton wrapper and then cover with a second wrapper.  Pushing out all the air around the filling, seal the edges of the ravioli and place on a damp paper towel and cover with another damp towel.  Repeat until filling is gone.

Now is the time to take out your skillet. I prefer non-stick for this but I like low maintenance.  Take your 3/4 stick of butter and get it going over medium heat.  You want to cook it (and you’ll have to keep an eye on it and swirl it around a bit) until it’s a nice, nutty brown color. Then you remove from heat.

By the time you’ve finished making your raviolis, your water should be ready.  Put all the raviolis in at once.  Stir gently to make sure they don’t stick.  They will not take long to cook, only 3-5 minutes.  When they are done, drain them and pour your butter sauce over and toss gently to coat.