| Melt butter in a skillet; add onion and cook until soft, stirring often. Add chicken; sauté until no longer pink. Stir in prosciutto and heat through. Remove from heat and allow to cool slightly. Spoon mixture into a blender or food processor and coarsely grind (you can even chop with a knife). Mix in remaining filling ingredients. Cover and chill for up to 8 hours. After chilling for at least 2 hours, begin to fill wrappers with the prepared filling. Work with 2 wrappers at a time; keep remaining wrappers covered With plastic wrap so they will not dry out. Place 1 rounded tablespoonful in the middle of one wrapper, spread within 3/8 inch of edge. Brush edges of wrappers with egg white. Cover with second wrapper and press with your fingers to seal. As ravioli are completed, place in a single layer on a floured baking sheet and cover with plastic wrap. When all ravioli are completed, you can refrigerate for up to 4 hours or freeze on baking sheet until firm; transfer to airtight container and freeze up to 1 month. Do not thaw before cooking. Cook ravioli gently in boiling water for 5 to 6 minutes. Note: I have had success with this recipe and then I have had disasters such as the filling falling out during the boiling stage. When I want to ensure that this recipe will be a success, I either make real pasta dough and fill with above filling or I use frozen phyllo sheets and fill with the above recipe for filling--which is absolutely wonderful. You can also use the filling to fill biscuits. The possibilities are limitless.
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