Coriander, Macadamia and Tofu Ravioli with Asian Broth 

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Sensational textures and flavours in this Asian-style meal.

Ingredients:

1/4 cup roasted macadamias, roughly chopped

1/2 cup chopped fresh coriander leaves

1 spring onion, chopped

300 g silken tofu, drained and lightly mashed

1 Tbsp thick soy sauce

1 Tbsp rice wine or sherry

2 tsp brown sugar

3 cup water

1 cup white wine

1 Kaffir lime leaf

1 stalk lemon grass, chopped and crushed

1 Tbsp fresh ginger, grated

1 packet of 40 wonton wrappers

1 bunch Bok Choy or Chinese spinach, finely sliced

1 Tbsp soy sauce, extra

Directions:

Combine macadamias, coriander, spring onions, tofu, soy sauce, rice wine and brown sugar in a bowl to make ravioli filling.

In a saucepan, bring water, white wine, lime leaf, lemon grass and ginger to the boil.

Lay out a few of the wonton wrappers on a clean, dry surface and place a spoonful of ravioli mixture on center of each wrapper. Brush edges with water or a little beaten egg.

Place another wonton wrapper on top and press edges to seal. Repeat with remaining ingredients.

With a slotted spoon, gently slide 3-4 ravioli pieces into boiling stock and cook for 2-3 minutes or until tender.

Remove ravioli with slotted spoon and keep warm while you cook the remainder. Blanch the bok choy for one or two minutes, until just wilted. Strain a cup (or more, if you prefer) of the stock into a jug and mix in the additional soy sauce.

Divide ravioli between serving bowls and drizzle with sauce.

Author:

Family Health Publications

Member Comments: (1)

By: kittykatlover - 2012-04-23
What can I use instead of the wine on the recipe?