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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
- 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.
- 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.
- Repeat with the remaining filling and wrappers. Set aside.
- 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.
- Add in the curry pwdr, chile paste, and cilantro. Decrease the heat to medium and simmer for about 10 min.
- 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.
- Distribute the ravioli among 4 large, shallow bowls. Ladle some of the broth over the top, garnish with parsley, and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 949g | |
| Recipe makes 4 servings | |
| Calories 1441 | |
| Calories from Fat 153 | 11% |
| Total Fat 17.47g | 22% |
| Saturated Fat 5.68g | 23% |
| Trans Fat 0.12g | |
| Cholesterol 35mg | 12% |
| Sodium 2410mg | 100% |
| Potassium 1417mg | 40% |
| Total Carbs 265.61g | 71% |
| Dietary Fiber 23.7g | 79% |
| Sugars 6.3g | 4% |
| Protein 51.52g | 82% |
