-
1
Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with garlic, whiskey, and salt.
-
2
Add chicken and simmer, covered, 12 minutes, or until just cooked through.
-
3
Transfer chicken to a bowl and chill, covered, 20 minutes.
-
4
Bring a large pot of salted water to a boil and cook spinach for 30 seconds.
-
5
Drop the spinach into a bowl of ice water to stop the cooking, then drain well.
-
6
In the bowl of a food processor, combine the spinach, onion, parsley, and basil.
-
7
Cut the chicken into pieces and add them.
-
8
Pulse until the ingredients are finely ground.
-
9
Put this mixture into a bowl and add the eggs, breadcrumbs, and Parmesan and season with salt and pepper.
-
10
Mix well, cover, and refrigerate for 1 hour.
-
11
To form the ravioli, drop 1 tablespoon chicken mixture in the center of a wonton wrapper.
-
12
Dip a pastry brush or your finger in water and lightly wet the edges of the wrapper.
-
13
Top with another wrapper and press the ravioli closed.
-
14
Repeat until all the filling is used.
-
15
Cover with a damp towel until you are ready to cook.
-
16
Bring a large pot of salted water to a boil.
-
17
Carefully drop in the ravioli in batches to avoid crowding the pot.
-
18
Cook until the ravioli rise to the surface, about 3 to 5 minutes.
-
19
Drain well.
