Chicken Piccata with Artichoke Ravioli

I love wine.

But it's only recently that I've developed an affinity for cooking with wine.  

In fact, I've been all over google looking for different combinations of wine/pasta dishes.  And, I knew the first one I wanted to tackle was chicken piccata.

But, I'm not one for conventional.  Or traditional.  So, instead of the expected linguine base, I switched it up by pocketing the veggies in a ravioli.  It's different texturally, but the taste is unmistakably Piccata.  Check it out!

Chicken Piccata with Artichoke Ravioli

Artichoke Ravioli:

1 pkg wonton wrappers or fillable ravioli dough

2 cups artichokes, diced

1 medium onion, diced

1 tbsp minced garlic

1 egg, separated

1/4 cup grated parmesan cheese

1 tbsp olive oil

Sauce:

1 lb. boneless, skinless chicken

1/2 chicken stock

1/4 lemon juice

1/4 white wine

1 tbsp olive oil

1/4 cup capers

Salt & Pepper to taste

Saute onion in oil over medium heat until translucent.  Add artichokes and garlic and saute for approximately 10 minutes.  Remove from heat and add 1 egg yolk and parmesan.

Scoop about 1 tsp of mixture out and pile onto a wonton wrapper.  Use 1 egg white to close the ravioli, making a good seal.  Bring a pot of water to a boil and drop the ravioli in, letting them cook for about 5 minutes.

In another pan, cook chicken thoroughly in olive oil over medium heat.  Add chicken stock and lemon juice.  Bring to a boil.  Reduce heat and add white wine and capers.  Simmer until sauce thickens.  Remove from heat.  

Pour sauce over ravioli.  Garnish with fresh parsley.

Listening to:   REO Speedwagon - Keep On Loving You