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Receta Asian Style Ravioli In Coconut Curry Broth
by Global Cookbook

Asian Style Ravioli In Coconut Curry Broth
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Ingredientes

  • 1 Tbsp. Peeled, minced fresh ginger
  • 2 x Cloves garlic
  • 3 x Green onions, cut into thirds
  • 1 lrg Carrot, peeled and cut into chunks
  • 6 x Snow peas
  • 1 x Red bell pepper, cut into chunks
  • 1/2 c. Shiitake mushrooms, sliced
  • 2 tsp Vegetable oil
  • 1 tsp Sesame oil
  • 1 tsp Chile sauce Soy sauce
  • 48 x Wonton wrappers
  • 2 tsp Vegetable oil
  • 2 x Cloves garlic, minced
  • 2 tsp Peeled, minced fresh ginger
  • 3/4 c. Vegetable stock
  • 1 1/4 c. Coconut lowfat milk
  • 2 tsp Honey
  • 1 Tbsp. Curry pwdr, toasted
  • 1 tsp Chile paste
  • 1 tsp Minced cilantro Soy sauce
  • 4 sprg parsley, snipped

Direcciones

  1. 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/fry pan till very warm. Add in the vegetables and saute/fry for 3 to 4 min. Add in the remaining filling ingredients and stir well. Remove from the heat and set aside to cold completely.
  2. To prepare the ravioli, place 1 of the wonton wrappers on a work surface. Place a heaping tsp. 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 mix and press the edges together to seal.
  3. Repeat with the remaining filling and wrappers. Set aside.
  4. To prepare the broth, heat the oil in a large saute/fry pan over high heat till very warm. Add in the garlic and ginger and quickly saute/fry, about 1 minute. Add in the stock, coconut lowfat milk, and honey and bring to a boil.
  5. Add in the curry pwdr, chile paste, and cilantro. Decrease the heat to medium and simmer for about 10 min.
  6. Bring 8 c. of salted water to a boil in a large saucepan. Add in the ravioli and let the water return to a boil. Drain the ravioli in a colander and add in to the broth. Season the broth to taste with soy sauce.
  7. Distribute the ravioli among 4 large, shallow bowls. Ladle some of the broth over the top, garnish with parsley, and serve warm.