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Asian-style Ravioli In Coconut-curry Broth

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Asian	Caprial1	4	Servings

INGREDIENTS

1	T	Peeled, chopped fresh
		ginger
2		Cloves garlic
3		Green onions, cut into
		thirds
1		Carrot, peeled and cut into
		chunks
6		Snow peas
1		Red bell pepper, cut into
		chunks
1/2	c	Shiitake mushrooms, sliced
2	t	Vegetable oil
1	t	Sesame oil
1	t	Chile sauce
		Soy sauce
48		Wonton wrappers
2	t	Vegetable oil
2		Cloves garlic, chopped
2	t	Peeled, chopped fresh
		ginger
3/4	c	Vegetable stock
1 1/4	c	Coconut milk
2	t	Honey
1	T	Curry powder, toasted
1	t	Chile paste
1	t	Chopped cilantro
		Soy sauce
4		Sprigs parsley, snipped

INSTRUCTIONS

To prepare the ravioli filling, place the ginger, garlic, and all of
the vegetables in the bowl of a food processor fitted with the metal
blade and pulse to coarsely chop. Heat the vegetable oil in a medium
saute pan until very hot. Add the vegetables and saute for 3 to 4
minutes. Add the remaining filling ingredients and stir well. Remove
from the heat and set aside to cool completely.  To prepare the
ravioli, place 1 of the wonton wrappers on a work  surface. Place a
heaping teaspoon of filling in the center of the  wrapper and brush the
edges of the wrapper with water. Place a second  wrapper on top of the
mixture and press the edges together to seal.  Repeat with the
remaining filling and wrappers. Set aside.  To prepare the broth, heat
the oil in a large saute pan over high heat  until very hot. Add the
garlic and ginger and quickly saute, about 1  minute. Add the stock,
coconut milk, and honey and bring to a boil.  Add the curry powder,
chile paste, and cilantro. Decrease the heat to  medium and simmer for
about 10 minutes.  Bring 8 cups of salted water to a boil in a large
saucepan. Add the  ravioli and let the water return to a boil. Drain
the ravioli in a  colander and add to the broth. Season the broth to
taste with soy  sauce.  Distribute the ravioli among 4 large, shallow
bowls. Ladle some of the  broth over the top, garnish with parsley, and
serve hot.  Converted by MC_Buster.  Per serving: 442 Calories (kcal);
25g Total Fat; (47% calories from  fat); 11g Protein; 52g Carbohydrate;
trace Cholesterol; 368mg Sodium  Food Exchanges: 2 Grain(Starch); 0
Lean Meat; 3 Vegetable; 0 Fruit; 5  Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 849 Calories From Fat: 208 Total Fat: 24.3g Cholesterol: 18mg Sodium: 1173.2mg Potassium: 697.2mg Carbohydrates: 134.9g Fiber: 7.6g Sugar: 7.8g Protein: 24g