Cilantro, Macadamia and Tofu Ravioli with Asian Broth

Cilantro, Macadamia and Tofu Ravioli with Asian Broth

For something different from the everyday for dinner tonight, try this Asian-styled meal.

Rating:

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Serves: 5 person(s) Change

Preparation Time: 15 mins
Cooking Time: 30 mins

Yield: 5 x 3/4 cup broth/4 ravioli servings

Diabetes-Friendly Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 1/4 cup roasted macadamias, roughly chopped
  • 1/2 cup chopped fresh cilantro leaves
  • 1 scallion, chopped
  • 285.71 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 package of 40 wonton wrappers
  • 1 bunch bok choy or Chinese spinach, finely sliced
  • 1 Tbsp soy sauce, extra

Directions:

Combine macadamias, cilantro, scallion, 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 a 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 to 4 ravioli pieces into boiling stock and cook for 2 to 3 minutes or until tender.

Remove ravioli with slotted spoon and keep warm while you cook the remainder. Blanch the bok choy for 1 to 2 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.