|Shallots/1 red onion||4 , chopped|
|Chopped mushrooms||1 1⁄2 Pound (700 Grams)|
|Chopped fresh parsley||25 Milliliter (2 Tablespoon)|
|Grated gruyere cheese||75 Milliliter (1/3 Cup)|
|Wonton wrappers||28 (In Sufficient Quantity)|
|Chicken stock||750 Milliliter, skimmed of fat (3 Cups)|
|Tomato sauce||375 Milliliter (1 1/2 Cups)|
|Butter||15 Milliliter (1 Tablespoon)|
|Spicy chicken wings||1 Pound (500 Grams)|
|Chopped fresh chives||25 Milliliter (2 Tablespoon)|
In a nonstick pan, melt the butter over medium heat.
Cook the shallots for 4 minutes, incorporate the mushrooms.
Cook for approximately 10 minutes, until the liquid has evaporated, and add the parsley.
Place in a bowl and let cool.
Add the Gruyere cheese when the mixture has completely cooled.
Stuff the won ton dough with the mushroom mixture and form ravioli.
Seal the sides with a little water.
In a pan, bring the chicken stock to a simmer.
Poach the ravioli in the stock and set aside in a little cooled chicken stock.
Reduce the rest of the broth until almost dry, then add the tomato sauce.
Reduce the heat and simmer gently.
In a pan, melt the butter and cook the chicken wings over low heat.
Line a platter or a plate with the sauce, garnish with the chicken wings and ravioli, and sprinkle with chives.