A Sheet of Envelopes

I had leftover chicken in my fridge from last week's Balsamic Chicken. I hate throwing food away but knew it was inevitable since it's a busy week. Then, brilliance struck- make ravioli and put them in the freezer for an instant treat!

I made Tart Chicken Purses in June and they were a big hit. This batch has the same filling, with an extra layer of flavor from the balsamic vinaigrette on the chicken.

I used square wrappers instead of round, and after the first one it was clear the purse shape wouldn't work. After some monkeying and a few funky raviolis (which are still good, just not as pretty :-) I settled on this envelope shape.

How to fold Envelopes

1. Place a tiny amount of filling in the center of a wrapper. Careful, or filling will spill out the sides. Dip your finger in a bowl of water and dampen two sides of the wrapper. Fold the wrapper in half; starting around the filling press to seal and remove all the air.

With a damp finger, fold the right and left corners and press to seal.

Dampen the center and fold down the top half (like an envelope) and press to seal.

Repeat with the remaining wrappers. A package of wonton wrappers contains about 48; a few might tear and that's ok, but you should end with somewhere around that amount.

I froze them flat and then bagged them; I'll have to wait to see how this shape cooks. I hypothesize that they will be good but not quite as good as the purses; circular wrappers might be the way to go. Stay tuned!

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HAPPY BIRTHDAY NH!!!! xoxoxoxoxo

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