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Recipe Name: Asian-style Ravioli In Coconut-curry Broth Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Tablespoon(s) Peeled, chopped fresh
2 Cloves garlic
3 Green onions, cut into
1 Carrot, peeled and cut into
6 Snow peas
1 Red bell pepper, cut into
1/2 Cup(s) Shiitake mushrooms, sliced
2 Teaspoon(s) Vegetable oil
1 Teaspoon(s) Sesame oil
1 Teaspoon(s) Chile sauce
Soy sauce
48 Wonton wrappers
2 Cloves garlic, chopped
3/4 Cup(s) Vegetable stock
1 1/4 Cup(s) Coconut milk
2 Teaspoon(s) Honey
1 Tablespoon(s) Curry powder, toasted
1 Teaspoon(s) Chile paste
1 Teaspoon(s) Chopped cilantro
4 Sprigs parsley, snipped
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.

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

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