Maple Peanut Butter Chicken Ravioli with Browned Butter

Directions

1. Preheat oven to 350ºF. Wash and pat dry the chicken breast. In a large bowl, whisk together the egg, 1 cup of the Peanut Butter & Co. Mighty Maple, salt and pepper. Place the chicken breasts in the mixture and turn to coat. 

2. Place chicken in a baking dish and bake for 45-55 minutes until tender and cooked through. Allow the chicken to cool and cut into 1-inch cubes. 

3. Place one wonton skin on a dry surface. Have the remaining 3/4 cup of Peanut Butter & Co. Mighty Maple in front of you and scoop 1 teaspoon of Peanut Butter & Co. Mighty Maple onto the wonton. Then, add a cube of chicken on top. Using a slightly moistened finger, wet all four edges of the wonton skin and place a second skin over the chicken to seal in the chicken. Press well all along the outer edges, making sure there are no holes or perforations. Place finished ravioli on a cookie sheet to dry slightly while you prepare remaining ravioli. 

4. Once all ravioli are complete, bring a pot of salted water to a boil. Add the ravioli in batches for 5 at a time, boiling for about 4 minutes or until they float to the surface and the pasta is completely translucent. Remove to a serving bowl. 

5. Meanwhile, in a small skillet over medium heat add the butter. Cook until the butter is slightly foamy and a warm, nutty brown color. Remove from heat. 

6. Serve ravioli hot and top each serving with two spoonfuls of brown butter.