Quick! Get this girl a cooking blog!

Okay, we once again find ourselves taking a turn for the foodie. If you're one of those people who reads and thinks, "What the heck- why is she talking about recipes when she *should* be talking about the nannying life?" well then I apologize- but *guarantee* that this recipe will not disappoint!

This weekend sheer laziness resulted in a miracle- quite possible the most delicious thing I have ever cooked in my what, 6-7 years of serious cooking? I gift you the recipe for fried chicken pumpkin ravioli. It will change your life as you know it. Don't believe me? I dare you to try!

So- how did this come up? 2 days ago I bought a rotisserie chicken- why? I don't exactly know- I never buy  them, but kind of had that "I want a home cooked meal but I don't want to cook" attitude so wahlah- chicken! But then yesterday came around and I was like, "welp- now I have 6/7 of a rotisserie chicken left...what the heck am I going to do with that?" 

A while back I had heard that you can use wonton wrappers for making homemade ravioli- I had my doubts- and then I decided to give it a try. I don't know if you could exactly call this a ravioli (fried ravioli, actually). But that's what I'm going with! I may have picked up some wonton wrappers last time I was at the grocery store- so I thought what the heck- lets make some ravioli. Next thing I know I'm throwing some spices and pumpkin into some chicken- cooking it up hoping it won't be God-awful and then boom. Magic. It would be a sin for me not to share- so without further ado, here's the recipe: 

*Recipe is for 8 fried raviolis (which I consider a meal for 1- obviously how much you want to eat is up to you!)* Also, I almost forgot to mention: Unstarted to plated= about 10 mins- so yeah, easy peasy lemon squeezy!

Ingredients:
 -canned pumpkin (3/8 C)
-leftover chicken (I used white meat from a rotisserie) (3/8 C)
-cinnamon (3/4 t divided)
-nutmeg (1/8 t)
-vanilla extract (1 t divided)
-wonton wrappers (can find at almost any grocery store- check by the tofu which is usually by produce or dairy section) (8 wrappers)
-vegetable oil (1 T)
-onion (1/4 C chopped)
-butter or margarine (1 t)
-sugar (1/4t)

Step 1: shred up/finely cut up chicken and combine with pumpkin, 1/4 t cinnamon, 1/4 t nutmeg, and 1/2 t vanilla 

Step 2: Put out 8 wonton wrappers. Divide the pumpkin/chicken mixture evenly between the wrappers by dropping ball of filling into middle of wrapper

Step 3: Wet your finger and wet the bottom and right edge so that when you fold over wrapper (making triangles)- it will seal. Repeat on each wrapper and fold over and seal all edges. 

Step 4: Next, take a fork and press along edges (this will help seal and also adds decorative touch). 

Step 5: Next up, heat 1 T oil (I used vegetable oil) over medium or medium-low heat . When warm put the raviolis into pan

Step 6: Cook until crisp/browned on one side and then flip (need about 1-2 mins per side) Once done, remove and put raviolis on paper towels to drain. In the same pan on low heat melt the 1 t butter (or margarine) and add the onions and 1/2 t vanilla. Cook until onions are translucent. 

Step 7: Pour the butter sauce and onions over the raviolis, sprinkle with some cinnamon (about 1/4 t) and 1/4 t sugar. Eat ASAP!

Put it all together and what do you get? One happy Rachel!

ENJOY!!!!