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Chicken-Liver Ravioli

  • ACTIVE: 1 HR
  • TOTAL TIME: 3 HRS
  • SERVINGS: 6 to 8
  • MAKE-AHEAD
  • STAFF-FAVORITE
  1. 1/2 pound chicken livers, trimmed
  2. 1 shallot, thinly sliced
  3. 1 large garlic clove, thinly sliced
  4. 1 teaspoon chopped sage, plus 10 whole leaves
  5. 1/2 teaspoon chopped thyme
  6. 5 tablespoons balsamic vinegar
  7. 7 tablespoons unsalted butter
  8. Salt and freshly ground pepper
  9. 1 package wonton wrappers (48)
  10. All-purpose flour, for dusting
  11. 1/2 cup chicken stock or broth
  1. In a nonreactive bowl, toss the livers, shallot, garlic, chopped sage, thyme and 1 tablespoon of the vinegar; refrigerate for 2 hours.
  2. In a medium skillet, heat 2 tablespoons of the butter. Add the livers and marinade and cook over moderately high heat, turning, until lightly browned, about 8 minutes.
  3. Scrape the mixture into a food processor and pulse until chopped. Add 1 tablespoon of the butter and puree until smooth. Season with salt and pepper. Scrape the puree into a resealable plastic bag and refrigerate until cooled slightly and firm, about 20 minutes. Snip off one corner of the bag.
  4. Arrange 4 wontons on a work surface and brush the edges with water. Pipe a rounded teaspoon of the liver onto each wrapper and fold the wrapper over to create a triangle. Press out any trapped air and press the edges to seal. Transfer the ravioli to a wax paper–lined baking sheet, dusted with flour. Repeat with the remaining wrappers and filling.
  5. Bring a large pot of salted water to a boil. Add the ravioli and cook until al dente, 3 to 4 minutes. Drain and gently shake dry.
  6. Heat the remaining 4 tablespoons of butter in a large skillet. Add the sage leaves and cook over high heat until crisp, 4 minutes. Transfer the leaves to a plate. Add the remaining 1/4 cup of balsamic vinegar to the skillet and simmer until syrupy, 3 minutes. Add the chicken stock and bring to a boil. Add the cooked ravioli and gently stir to coat with the sauce. Transfer the ravioli and sauce to shallow bowls, crumble the fried sage on top; serve.

Suggested Pairing

New Zealand Pinot Noir.