International: Asian Influence: Cilantro, Macadamia and Tofu Ravioli with Asian Broth

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

Author: CalorieKing
Date: May 06, 2010

Serves: 5 person(s)
Yield: 5 x 3/4 cup broth/4 ravioli servings

Preparation Time: 15 mins
Cooking Time: 30 mins


    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


    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.

Nutritional Information
(Per Serving)

Calories:393 cals
Kilojoules:1,645 kJ
Fat:11.4 g
Carbohydrates:48.5 g
Protein:19.2 g
Cholesterol:5.8 mg
Sodium:893 mg
Saturated Fat:1.8 g
Fiber:4.9 g
Calcium:610.0 mg
Total Sugars:3.7 g

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