Asian-Style Ravioli in Coconut-Curry Broth

Categories: Caprial1
Yield: 4 servings

--------------------------FILLING-------------------------------
1 tb Peeled; chopped fresh
; ginger
2 Cloves garlic
3 Green onions; cut into
-thirds
1 lg Carrot; peeled and cut into
; chunks
6 Snow peas
1 Red bell pepper; cut into
-chunks
1/2 c Shiitake mushrooms; sliced
2 ts Vegetable oil
1 ts Sesame oil
1 ts Chile sauce
Soy sauce
48 Wonton wrappers

--------------------COCONUT-CURRY BROTH-------------------------
2 ts Vegetable oil
2 Cloves garlic; chopped
2 ts Peeled; chopped fresh
; ginger
3/4 c Vegetable stock
1 1/4 c Coconut milk
2 ts Honey
1 tb Curry powder; toasted
1 ts Chile paste
1 ts Chopped cilantro
Soy sauce
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.

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

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