|French shallots||4 , chopped|
|Mushrooms||1 1⁄2 Pound, chopped (750 Grams)|
|Fresh parsley||25 Milliliter, chopped (2 Tablespoons)|
|Gruyere cheese||75 Milliliter, grated (1/3 Cup)|
|Wonton pastry dough square||28|
|Water||1 Cup (16 tbs) (As Required)|
|Chicken broth||750 Milliliter, skimmed|
|Tomato sauce||375 Milliliter (1 1/2 Cup)|
|Margarine||15 Milliliter (1 Tablespoon)|
|Spicy bib chicken wings||1 Pound (500 Grams)|
|Fresh chives||25 Milliliter, chopped (2 Tablespoons)|
Melt the butter over medium heat in a non-stick frying pan.
Cook the shallots for 4 minutes, then add the mushrooms.
Cook until all the liquid has evaporated (about 10 minutes) then add the parsley.
Set aside in a bowl and let cool.
Add the Gruyere cheese when the mixture is completely cooled.
Stuff the won-ton pastry squares with the mixture and seal in the shape of ravioli (small squares).
Seal the edges with a little water.
Heat the chicken broth in a pot, bringing it almost to a boil, and then poach the ravioli.
Remove the ravioli from the pot; set aside in a bit of chicken broth and let cool.
Reduce the remaining chicken broth until almost evaporated, then add the tomato sauce.
Reduce the heat and let simmer slightly.
Melt the margarine and cook the chicken wings in a frying pan over low heat.
Pour the sauce in the center of the plate, then arrange the chicken and ravioli as desired; sprinkle with chives and serve.