Chicken Liver Raviolis and Red Wine Sauce - Solar Baked

Please do not go, "Bletch!" Chicken livers are not only inexpensive, they are used to make some of the most delicious pates that can cost you an arm and a leg at your favorite restaurant. I happen to love organ meats and discovering new ways of using them. What I was really trying out for the first time (OMG! Where have I been?!?!) was Wonton wrappers, instead of making fresh pasta dough. I will not keep you in suspense... I am a convert. These were absolutely delicious -- and, mmmph, lick, gulp, as I type, fantastic as a cold pastie! (Urp! S'cuse.)

This is a two-step recipe where you cook up the livers before chopping and mixing the ingredients for the raviolis. The secret to delicious chicken livers is a nice crispy outside crust and light pink inside. Try not to eat them before using them in the next step! That is really hard to do... oh, yeah.

Solar Baked Chicken Liver Raviolis and Red Wine Sauce
1 lb. chicken livers
1 cup flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp finely minced fresh rosemary
1/8 tsp cinnamon
1 medium onion, finely chopped
1 T lard/olive oil
1 T unsweetened butter
8 oz. mozzarella cheese (parmesan, fontina, your choice)
1 pkg. small wonton wrappers
1 T unsweetened butter (for tops)
Ground rosemary (for tops)
1/2 cup chicken stock
1/4 cup red wine

Preheat solar oven to 225F. Small cookie sheet with parchment paper liner.

1. Clean livers and remove connective stringy bits. Cut large pieces in half.

2. In a large bowl or plastic bag, mix flour, salt, pepper, rosemary, cinnamon; add livers and stir/shake to coat thoroughly.

3. In a heavy skillet over medium-high heat, melt lard/olive oil and butter; add coated liver in batches, so that they have room to crisp, and cook on each side for approximately 2 minutes. Remove to separate plate lined with a paper towel. (Do not throw out remaining flour mix.)

4. In same skillet, add finely chopped onions and cook until translucent; remove to separate plate. Remove skillet from burner to prevent scorching.

5. Finely chop cooked livers. Leave approximately 1 Tablespoon flour mix in bowl or plastic bag; add chopped livers, sauteed onion, and cheese, mixing thoroughly.

6.  Have wonton wrappers and water nearby. [NOTE: I didn't wet my fingers to make the wrappers stick. Instead, I dipped the whole thing in water and shaped it around the filling. You have to be fast to do this. It's like working with wet clay. If you're unsure, use a brush.]

Then, you place them on the parchment-lined pan, leaving just a touch of room around each. Place a dab of butter on the top of each and lightly dust with ground rosemary.

7. Place in solar oven, using a toothpick at lower end of door to prevent moisture on inside, and bake for approximately 45 minutes, or until golden brown. 

8. Over medium-high heat, return skillet to burner, and bring ingredients to bubbling. Add 1 tsp. butter, if necessary, and 1 tsp leftover flour mix. Stir smooth, scraping bottom for all those delicious crispy pieces; add chicken stock and wine, slowly, to keep the gravy smooth.

After plating, spoon some gravy over raviolis and get ready to fork-stab anyone who tries to take more than their share!

I served them with fresh cooked greens, garden-fresh chopped kohlrabi, and a carrot-raisin salad. These raviolis are very filling and freeze well, and, there was enough of the mix left to set aside for another recipe!