Cilantro, Macadamia and Tofu Ravioli with Asian Broth
For something different from the everyday for dinner tonight, try this Asian-styled meal.
Preparation Time: 15 mins
Cooking Time: 30 mins
Yield: 5 x 3/4 cup broth/4 ravioli servings
Ingredients
- 1/4 cup roasted macadamias, roughly chopped
- 1/2 cup chopped fresh cilantro leaves
- 1 scallion, chopped
- 10 oz 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.