Maple Peanut Butter Chicken Ravioli with Browned Butter
This decadent pasta dish pairs Peanut Butter & Co. Mighty Maple with moist baked chicken. When sealed into ravioli and cooked the peanut butter and chicken swirl together, making each bite of this meal a meltingly rich treat. I love any kind of pasta, and so does my daughter, so these are particularly popular at our house.
- Yield:8 servings
- Prep Time:1 hour
- Cook Time:25 minutes
- Total Time:1 hour 25 minutes
2 large boneless, skinless chicken breasts
1 3/4 cups Peanut Butter & Co. Mighty Maple
1 large egg
1 tbsp. kosher salt
1 cup all-purpose flour
1 package wonton skins
6 tbsp. unsalted butter
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.
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.
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.
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.
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.
Serve ravioli hot and top each serving with two spoonfuls of brown butter.