Wonton Ravioli —rsquo; When the Dumplings Know Something You Don’t

First Monday of a new year and I called the doctor. Sat at the kitchen table with the phone in my hand for fifteen minutes before I dialed, which is fifteen minutes longer than it took me to decide to go into the mines at eighteen, but going into the mines was easy because I didn't know any better and calling a doctor is hard because I know exactly what he's going to say. The receptionist put me on hold. I listened to elevator music and looked at the ceiling and thought about Earl, who never called a doctor in his life until the coughing got so bad he couldn't light a cigarette, and by then the doctor couldn't do anything except confirm what the mountain had already decided.

Appointment's Thursday. Connie didn't say I told you so. She said good and went to work. That's the same thing, but quieter.

Made a pot of chicken and dumplings Tuesday because the cold settled in hard and because chicken and dumplings is what Betty made when someone in the house was sick or scared or both. Whole chicken simmered until it fell apart, stock skimmed, carrots and celery and onion added, then the dumplings — flour, baking powder, salt, a little butter worked in with your fingers, milk stirred until it's sticky. Drop them in by the spoonful and cover the pot and don't lift the lid for twenty minutes. Betty was firm on that. You lift the lid, the dumplings fall. You rush the process, you ruin it. There's a lesson in there somewhere but I'm not in the mood for lessons.

Clay came by Wednesday evening. Six months sober now, give or take. He's going to his Thursday group, seeing Dr. Rivera every two weeks, working part-time stocking shelves at a hardware store in Hamburg. He ate two bowls of the leftover dumplings and asked how my back was. I said fine. He looked at me the way Connie looks at me, which means I'm raising children who can see through the same walls I can't. He said Dad, fine isn't an answer. I said it's the only one I've got right now. He let it go. He's learned when to push and when to sit, which is something the VA taught him or something Sarah — no, not Sarah yet, that's later — something Dr. Rivera taught him or something he taught himself. Either way, he let it go, and I was grateful.

Thursday is the appointment. I'll go. I said I would and Hensley men don't lie. We just delay.

Betty’s dumplings were gone by Thursday morning — Clay finished the last of them — and I wasn’t going to make another whole pot just to stare at it before an appointment. But I still needed something with that same dropped-in, sealed-up, don’t-lift-the-lid quality that dumplings have. Wonton wrappers do that. You press the edges, you lower them in, you leave them alone. Some things you can’t rush and some things you don’t want to, and this is both.

Wonton Ravioli

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 4

Ingredients

• 24 square wonton wrappers
• 1 cup whole-milk ricotta cheese
• 1/2 cup shredded rotisserie chicken, finely chopped
• 1/4 cup grated Parmesan cheese
• 1 egg yolk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• 1 egg, beaten (for sealing)
• 2 tablespoons unsalted butter
• 1 cup low-sodium chicken broth
• 1 tablespoon fresh flat-leaf parsley, chopped

Instructions

1. Make the filling. In a medium bowl, stir together the ricotta, chopped chicken, Parmesan, egg yolk, thyme, and garlic powder until combined. Season with salt and pepper. The mixture should be thick enough to hold its shape on a spoon.
2. Fill the wontons. Lay 12 wonton wrappers flat on a clean work surface. Place a rounded teaspoon of filling in the center of each. Brush the edges lightly with beaten egg. Press a second wonton wrapper on top of each, pressing firmly from the center outward to seal and push out any air pockets. Crimp edges with a fork.
3. Bring the water to a boil. Fill a wide pot with salted water and bring to a gentle boil over medium-high heat. Do not use a rolling boil or the wrappers may tear.
4. Cook the ravioli. Working in two batches, lower the ravioli into the water with a slotted spoon. Cook 3 to 4 minutes until the wrappers turn just translucent and the edges are fully tender. Remove with a slotted spoon and set aside. Repeat with the remaining batch.
5. Make the pan sauce. In a wide skillet over medium heat, melt the butter. Add the chicken broth and let it simmer 2 to 3 minutes until slightly reduced. Season with salt and pepper.
6. Finish and serve. Add the cooked ravioli to the skillet and gently turn to coat in the broth and butter. Divide among bowls, spoon extra broth over the top, and scatter with chopped parsley. Serve immediately.

Nutrition (per serving)

Calories: 340 | Protein: 18g | Fat: 14g | Carbs: 34g | Fiber: 1g | Sodium: 520mg